Steak, the whole steak and nothing but the steak – that’s the deal at Ian Hutchinson’s unadulterated, red-blooded eatery. Like its equally popular sibling in Olympia, this branch of Popeseye is a thumping meat-fest built around prime slabs of grass-fed, properly aged Aberdeen Angus beef – sirloin, fillet and rump (aka popeseye). The beef is cooked on an open grill and served with crisp chips and an optional salad: all you have to do is to decide the weight (up to 30oz) and the degree of sanguinity. That’s it – apart from some farmhouse cheeses and a few old-school puddings. Beefy clarets and New World reds are the tipples of choice on the extensive wine list, which offers very decent value across the board. Just remember to bring cash or your cheque book, as Popeseye doesn’t accept cards.
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