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Vegetarians look away now. This Olympia stalwart’s menu caters for people after one thing: steak, steak & more steak. There’s no bread, no starters & no alternative for main course, just
char-grilled hunks of Aberdeen Angus – popeseye (the Scottish name for rump), sirloin or fillet – in various sizes, up to a gargantuan 30oz. The pared-down interior always seems to be packed,
largely because the kitchen does the simple things well. Steak is seared to perfection & sent out oozing juices, & as much attention is paid to the golden, crispy chips & salad. As
accompaniment, the extensive wine list packs in plenty of great-value, hefty reds from around the world. Service is as simple & endearing as the menu, but the restaurant doesn’t accept credit
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The Popeseye Steakhouse
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