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“Outstanding in its field”, chimed a fan after visiting this sophisticated Danish import, which aims for quality sourcing in the beef department. Readers have also been quick to applaud the
“opulent” art-deco trappings, dark-wood floors, red-leather booths and towering meat lockers in MASH’s high-ceilinged, subterranean dining room. It may come with an ‘American steakhouse’ tag, but
the menu kicks off with a clutch of globe-trotting starters (charcuterie plates, “divine” squid with chilli and lime, rich duck terrine etc), while meat is gleaned from Denmark, Uruguay and
Australia as well as the USA. Despite occasional quibbles about “gristly” New York strip, “overcooked” fries and meagre sides, most customers come away well satisfied – especially after a bowl of
“gorgeous-looking” apple crumble and a bottle of beefy wine. Service is “smart, courteous and professional”, helping to justify noticeably high prices.
The Mash list is – understandably – bigger on reds than on whites. Expect to find plenty of top-end French bottles, and an exemplary line-up of wines from California, with a range of vintages from big names such as Screaming Eagle, Harlan, Ridge and Opus One. Good selection of larger-format bottles, too.
Over the last few years I have walked past MASH on Brewer Street in Soho hundreds of times without knowing what it was or what they served. It was only when I saw a retweet of an offer for half price steaks in celebration of the Danish parent restaurant in Copenhagen turning five. From the outside the corner site is unassuming, however on entering the Apple computers and clean and modern reception suggests that some serious money was spent on the decor. As we were lead downstairs to the dining room we were shocked at the size and spacious grand interior. The ceiling is very high with a stunning bar area. A paradise within the hustle and bustle of Soho.Looking over the menu beforehand the Danish American steakhouse offers a variety of dry aged Danish, Uruguayan, American and Australian cuts of beef. The latter being two different grades of wagyu with ambitious prices for 200g servings. The steak that caught our eye was the 1.3kg American Omaha porterhouse, a t-bone cut from the short loin with tenderloin and strip steak either side. This was ample for the two of us to share and we asked for it medium rare and a monster grilled two inch thick slab of meat was presented to us whole at the table before being carved tableside. it was certainly the biggest steak we have tried to date...
More from Nomface »
MASH stands for ‘Modern American Steak House’, which is odd because this one’s from Denmark. The brand has a few steakhouses in native Copenhagen, and has recently opened its first London restaurant beneath Brewer Street in the depths of Soho.Don’t be fooled by its unassuming entrance, MASH is an absolute monster of a restaurant...
More from The Celeriac »
Steak, seems to be everywhere in London these days. Unlike some food crazes however, this one is here to stay. Along with a Renaissance in burgers and street food has come a metropolitan fascination with all that is cattle. Big name restaurants including Hawksmoor, Gaucho, Goodman and Barbecoa have blazed a trail to the char grill, paving the way for a capital bouef bonanza.It’s a man thing. Am I right? I’m right. Trust me on this one. Guys feel manly eating steak and burgers. Girls follow suit and peck at the odd pattie or slice through a filet, but only as a means to being in with the in crowd. It’s a sort of beefy Johnson-envy type thing. *ducks volley of missiles* but when you think about it it’s pretty obvious really. Man created cattle over a period of centuries, starting as far back as 10,500 years ago with a bunch of aurochs – a wild version of today’s dopey, domesticated doe-eyed heifers. So now it’s in our DNA to feel like we deserve a good old ribeye or sirloin after those centuries of pastoral graft and husbandry.Historically I’ve never been a huge fan of “the steak” and generally go poultry or piscine, however I’ve recently been lured in to experimenting with slabs of the good stuff and have actually rather enjoyed it, not least of all when visiting MASH, the latest Danish import to bluster on to the restaurant scene. MASH is an acronym for Modern American Steak House, in case you were wondering.StairwellOccupying the site that was formerly The Titanic bar and grill on Air Street, the imposing facade makes quite an impression. Check your coat and a whirpool of stairs delivers you down to the grand sweep of (yet another) entrance where smiling damsels line your route through to the high ceilinged theatrical bar and restaurant. Palatial super-restaurants, can strike you as being instantly impersonal; those cavernous interiors seeming to accentuate movement and noise...
More from Culinary World Tour »
Feeling a little second tier as a foodie and a London blogger, I finally made it to MASH for the first time last night. Definitely worth the wait, I enjoyed my special “Menu Relief” dinner of a three courses, including MASH’s signature steak and cheesecake, for £50 with £20 of the proceeds going direct to Comic Relief...
More from Tiki Chris »
When we first reserved a table at MASH we had visions of a whole section on the menu specialising in mashed spud. Wrong! MASH actually stands for Modern American Steak House, although steakhouse is one word. We assume that MAS didn’t sound as good so they applied a bit of artistic licence.And that’s not the only misleading fact about its name. The restaurant isn’t an American import, it is from Denmark. They’ve brought over their style of steak and even some extremely friendly and efficient front of house staff.Situated on the corner of Brewer Street and Lower James Street, on the lower ground floors of the former Regent Palace Hotel (where the Titanic restaurant once was). The entrance of this beautiful newly renovated building is very understated compared to what follows...
More from We Love Food, It »
here is something raw about going to a steakhouse. It’s the ultimate place to go for the feel of being on top of the food chain. The interior of MASH definitely fuels on that feeling. Although being Danish there is nothing modest about the restaurant. Upon...
More from Drifting Epicure »
Last year was the year of the steakhouses. Hawksmoor and Goodman’s took London by storm and since then the likes of Cut45 tried to get in on the action. The Danish steakhouse branch, MASH, the time is right to bring their franchise to London. On recommendation of a friend, I decided to give them a try...
More from FoodiesOnTheProwl FoodiesOnTheProwl »
Located in the heart of Soho, MASH steakhouse boasts the largest private-dining space in London, with space for 100 seated guests (120 standing). In addition, a semi-private dining room (with space for up to 24 guests) lends your party the buzzing atmosphere of the restaurant, while a more intimate private space next to the restaurant’s wine cellar caters to more exclusive events and can seat up to 18.
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