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London's Best Restaurants that are most frequently booked by customers of Goodman - Mayfair London
😒 3/5 - Trading on Past Glory
By 👻 @James D, 01/28/2023 3:00 am
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We have dined at Goodmans many times in the past 15 years. It has always been a premium priced steak house but has recently drifted into one that just overcharges for standards that are simply not what they used to be. For starters, well, there are not enough starters on the menu and with the prices averaging well over £20, the message is clear “We will take you for all we can”. The pricing of the steaks is now just overblown with the origins of the meat highly questionable. We are in the U.K. Scotland, the nation to which most of the world’s premium beef breeds can claim lineage, is, still, part of the U.K. and only 300 miles or so up the tracks. So, why, literally, on earth, are Goodmans listing Australian and US beef on the menu? Also, why has the blackboard/card of the day’s become one of entirely bone-in cuts with not a single one where the customer is not paying extra for at least 20% of weight in inedible bone? Because Goodmans can charge extra for it that’s why…. It’s becoming a common practice for premium steakhouses and butchers to sell a bone-in rib or tomahawk when clearly, this is just a means of fleecing the customer to pay for bone they can’t eat. When they have a blackboard of steaks ranging from £70 - £100 before even considering the sides, it’s no wonder most long standing customers like us end-up ordering the massively air-miled/ship-miled alternatives imported without the inflated add-on of a bone that’s only any use to a canine back at the house. One of us plumped for the Goodmans Burger as an alternative having never tried it before in the years we have been customers. Bad choice. 5 Guys around the corner do a far superior burger without the dried meat texture and the overly sugary sauce. The best thing about the selection of filets (Scots origin yippee) and ribeye (Aussie ..?!) and accompaniments we ordered was the spinach. We would not be rushing back for a considerable time. But Goodmans probably have enough money-no-sense passers-by to survive for sometime and it’s fair to say the staff do try although some of the most recent batch seem a bit naive and lacking experience. The Deputy Gen Manager, John sorted us out well though and deserves kudos for knowing exactly how to handle his restaurant and customers.
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