Goodman

The glass-walled dry-aging room visible from the dining floor isn’t just decoration – it’s the engine of the entire operation. Established in 2008 by the team that would later launch Burger & Lobster, Goodman was one of the first spots in London to take the New York steakhouse template and apply it with serious rigour. The interior follows the code of the genre strictly: dark wood paneling, leather banquettes, and low light that comes mostly from small table lamps. While the printed menu lists the standard cuts, the real decisions happen at the blackboard. This is where the kitchen lists specific weights and aging times for the day’s beef, sourced from both US herds and British farms. You pick your cut based on the marbling and maturity you want, and the kitchen finishes it in imported charcoal ovens that keep the air faintly smoky. The room is usually loud and confident, filled with a mix of business lunches and celebratory dinners. While the Porterhouses and rib-eyes dominate the main tables, the bar is often occupied by diners ordering the burger – a patty ground from the trimmings of those same aged steaks – or the Sunday roast sirloin. It is a busy, heavy-hitting space that manages to feel like a private club without the membership fee.