Goodman Mayfair

01What to order

• The Cut: USDA Prime, Nebraska, corn-fedPorterhouse, T-bone, bone-in sirloin, bone-in ribeye or ribeye; £17 per 100 g / 3.5 oz on the à la carte menu, £18 on the site's other menu page.
• The Cut: British Angus cross, grass-fedThe same bone-in cuts at £13.50 per 100 g / 3.5 oz, the lowest price on the board.
• Goodman ribeye, Australian, 400 g / 14 oz£65. The menu states 140 days on grain; an Australian sirloin of 350 g / 12 oz is £43.
• USDA Prime ribeye, 350 g / 12 oz£69, from cattle corn-fed for 150 days; the USDA Prime sirloin of 350 g / 12 oz is £58.
• A5 wagyu sirloin, Miyazaki, 200 g / 7 oz£95, the Japanese beef on the menu. The Australian Tajima Wagyu X ribeye, scored 8–9+, is £39 per 100 g / 3.5 oz.
• Irish grass-fed fillet, 250 g / 9 oz£38, or £61 for 400 g / 14 oz. Béarnaise, peppercorn or Stilton sauce costs £2.50.

02The beef

Five countries on one menu. From Nebraska, USDA Prime, corn-fed: 150 days for the à la carte ribeye and sirloin. From the UK, an Angus cross, grass-fed, for the bone-in cuts on the board. From Ireland, grass-fed fillet. From Australia, beef grain-fed for 140 days, and a Tajima Wagyu X cross at marble score 8–9+, fed grain for 400 days. From Japan, A5 Miyazaki Black wagyu. The menu does not name farms and does not state aging days; when Maddox Street opened in 2008, the trade press reported up to 40 days in the on-site dry-aging room, which it called the first of its kind in the UK. The number: 400 days.

03The fire

Charcoal. The 2008 opening report described a specially imported charcoal grill in a 2,000 sq ft kitchen, and in 2022 The Nudge wrote that the hand-cut steaks go into specially imported charcoal ovens. Neither source names the make.

04The story

Goodman began in Moscow in 2003. In October 2008 Restaurant Online reported that the group would open its first restaurant outside Russia at the end of November, on the site of the former Jamie's Bar on Maddox Street: 130 covers including a private dining room, head chef John Cadieux, from Monk's Grill in Whistler. In 2010 the group, with co-owner George Bukhov running the UK side, announced Goodman City at 11 Old Jewry; it then counted 12 restaurants, nine in Russia, one in Kyiv and two in London. Today the house calls Mayfair its flagship, the 2008 original, and says most of the team has been there since the beginning.

05The practical

24–26 Maddox Street, London W1S 1QH, in Mayfair. Phone +44 20 7499 3776, email hello@goodmanrestaurants.com. Open Monday 17:00–22:30, Tuesday to Friday 12:00–15:00 and 17:00–22:30, Saturday 12:00–22:00; closed on Sunday. Last reservations are at 22:00 and last orders at 22:15. Time Out described a dim dining room of dark wood, brown leather chairs and bookshelves, and the blackboards with the day's cuts. There is a private dining room. Starters include Irish steak tartare (£21) and Galician beef cecina (£22).

Address

24–26 Maddox Street, Mayfair, London W1S 1QH

Phone

+44 20 7499 3776

Website

goodmanrestaurants.com

Directions

Google Maps ↗

06In London’s selections