Call The Popeseye Steakhouse to make a booking on:
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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31 October 2012
The best steakhouse in the area. Portions are big and hearty, and there is a homely feel to the restaurant. It isn't very big so mat be advisable to book in advance.
03 March 2009
As a devout carnivore, I love nothing more than a good steak, simply cooked, with a side of chips and perhaps a few salad leaves for good measure. And that's exactly what you get here, and nothing more. The Popeseye Steakhouse is something of a local institution, being unpretentious and unapologetic about what it is – a purebred steakhouse of the finest order.
They serve the three most popular cuts of beef; a fillet, rump and sirloin, all cooked to perfection in a tiny open plan kitchen in the corner of the dining room. The beef is Aberdeen Angus and has always been of a very good quality the few times I've dined here. It's seasoned well and comes in a choice of weights, from a tiny 6oz morsel to a gargantuan 30oz beast!
The dining room can be a little cramped but it's always lively and buzzing. The simplicity of this place is a breath of fresh air and there are surprisingly few places that serve steaks as good as this, which is why this remains one of my favourite steakhouses in London. It may not be groundbreaking and one could argue that Aberdeen Angus is a less exciting breed than some of its rivals such as the Casterbridge, Hereford and Welsh Black, but it does what it says on the tin and long may it last.
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