Steak-loving City workers targeted with launch of Manhattan style restaurant

1st September 2010, 11:08am

The Mayfair-based steakhouse, Goodman, has brought its top quality steaks to central London after launching the second site of its New-York style restaurant in the heart of the capital.

Hungry workers around the square mile are promised "a uniquely British interpretation of a New York style grill" in the city restaurant that will have a different look and feel to the original Mayfair site but will have the same values when it comes to quality meat.

The new restaurant, which is situated at 11 Old Jewry, London – just around the corner from the Bank of England - features a glass-walled dry-ageing room - which is described as "unique in London"- that will allow diners to view Goodman's premium beef maturing in a temperature-controlled environment.

Dry-ageing is described by Goodman as being recognised as the best way to concentrate flavour and tenderise meat and is a key feature that sets Goodman steaks apart.

Also featuring in the new restaurant will be an open kitchen with a larger bar area offering a choice of "relaxed" seating.

Inspired by "the best New York steakhouses" the new restaurant will feature a leather and dark wooden interior, and diners can choose from intimate booths and cosy tables, or in front of the open kitchen under the natural light provided by the restaurant's a large skylight. A private dining room also features in the new site. Complete with a butchers block seating 10, it is said to "command the best view of the dry-ageing room".

Executive chef John Cadieux and head chef Olly Bird, formerly of Gordon Ramsay at Claridge's and the Mandarin Oriental, Knightsbridge, work together to source "the finest meat from around the globe" and have built long-term relationships thanks to personal visits to supplier farms.

Most of the meat served at Goodman is corn-fed Angus from Nebraska, known as the Cornhusker State, which is thought to be some of the finest premium beef available in America.

And for home-grown meat lovers, the restaurant will also offer meat from closer to home including Red Devon from Devon, Scotch Assured from the Duke of Buccleuch's estates in Scotland, rare breed Belted Galloway from the Lake District, grain-fed Black Angus from Ireland and grass-fed Black Angus from Scotland.

Diners get to choose the exact cut they want and can opt for a special treat can enjoy one of the Goodman speciality steaks, which include the New York strip, the porterhouse and the T-bone steak.

Goodman cooks its steaks on bespoke Josper charcoal ovens, using a blend of three different charcoals to ensure a great natural flavour and consistent temperature of 375-400°C – which is described as the optimum heat to seal in taste and juices without drying out the meat.

For further information visit: www.goodmanrestaurants.com.

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