Keeping a food blog sees us more often than not try new places rather than returning to places where we have already been. Somewhere however that we have returned to again and again over the past year is Goodman, with our preferred branch being the City outlet. We pretty much love everything about Goodman: the steaks are we think the best in London, the cooking spot on and the front of house team led by @winoofmaddox first class.
Goodman is also where we go when we want a great burger and realising we hadn't discussed the Goodman burger on the blog yet, we felt it was time that we did. What makes the Goodman burger special is the quality of the patty. Today for example, we ordered a burger and an O'Shea's bone in ribeye steak. Tasting the burger alongside the ribeye steak, it is immediately evident that the patty has as much flavour as the steak. The extras, cheese, bacon and the usual condiments can all elevate it further if desired, but the burger, in and of itself, is a masterpiece bursting with taste that easily stands alone.
Rather kindly, head chef Olly shared the Goodman secret. Doing a huge turnover in steaks, they have the capacity to make the burgers from the offcuts of the ribeye, sirloin and fillet steaks that they sell in the restaurant while also mixing up USDA with UK and Irish cuts. It's no wonder then that the burgers have as much taste as the steaks, they're effectively the same thing. Remember too, this beef has been aged for a minimum of 28 days, how many other burgers can claim that? Seasoning for the burgers is provided by fish sauce and soy rather than salt providing textural improvements, stopping the meat from clumping.
The result is an outstanding burger, and at £14, not a budget buster. As some know, one half of the CC team has been out of action for a few weeks and today was our first return to restaurants. We were unanimous in choosing Goodman as our return meal, that's how much we love it there.
Goodman is also where we go when we want a great burger and realising we hadn't discussed the Goodman burger on the blog yet, we felt it was time that we did. What makes the Goodman burger special is the quality of the patty. Today for example, we ordered a burger and an O'Shea's bone in ribeye steak. Tasting the burger alongside the ribeye steak, it is immediately evident that the patty has as much flavour as the steak. The extras, cheese, bacon and the usual condiments can all elevate it further if desired, but the burger, in and of itself, is a masterpiece bursting with taste that easily stands alone.
Rather kindly, head chef Olly shared the Goodman secret. Doing a huge turnover in steaks, they have the capacity to make the burgers from the offcuts of the ribeye, sirloin and fillet steaks that they sell in the restaurant while also mixing up USDA with UK and Irish cuts. It's no wonder then that the burgers have as much taste as the steaks, they're effectively the same thing. Remember too, this beef has been aged for a minimum of 28 days, how many other burgers can claim that? Seasoning for the burgers is provided by fish sauce and soy rather than salt providing textural improvements, stopping the meat from clumping.
The result is an outstanding burger, and at £14, not a budget buster. As some know, one half of the CC team has been out of action for a few weeks and today was our first return to restaurants. We were unanimous in choosing Goodman as our return meal, that's how much we love it there.
Pork belly, slow cooked and pan fried
O'Shea's bone in ribeye
Mac & Cheese, truffle sauce
Goodman burger
as above
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