Marylebone, Steaks & Grills Restaurant Guide

“So long as you don’t mind queuing and the fact that there’s just one item on the menu” – “entrecôte, salad, secret sauce and sublime frites” – this Gallic duo in Marylebone and the City can offer “a wonderful evening of no-frills dining”, and it’s an “obsession” to more ardent fans . “The only pressing question is ‘house red or Bordeaux’” – while the “hugger-mugger seating and bustle is all part of the charm”. The original Paris branch opened 60 years ago in a bankrupt Italian restaurant – hence the name.

“Small, personal and romantic, with serious food for meat fans” – an Argentinian venue near the Wallace Collection in Marylebone, run by chef-patron Diego Jacquet, who trained in his native Buenos Aires under the legendary Francis Mallmann and worked at El Bulli in Spain and Aquavit in New York. Top Tip – “set lunch is a bargain”.

“One of the best bangs for your buck in town” – this “well-priced” steak chain has a “sensible formula” and has “managed to keep standards up despite constant expansion” (its latest, 11th London site, opened in March 2023 in Kensington). “Surroundings are basic” and “their menu is very simplistic: you choose a cut of meat, sauce and sides – the cuts are cooked to perfection”, “chips are hot, the service is punctual” and “free ice cream at the end ensures happy faces when people leave”.

2023 Review: A candle-lit temple to the atavistic delights of consuming quantities of ribeye steak and king crab that’s “in fact very good, if grossly overpriced for what it is” (“£100 for a bit of crab!”). But spending big is arguably central to the ‘Beast Experience’ touted (tongue in cheek), on the website: ‘the place will make an impression on your client or whomever, and everyone will remember the occasion’.

2022 Review: “Really good burgers at very reasonable prices” used to win praise for this “cool” Marylebone butcher, deli and steakhouse (sibling to The Lighterman et al). We’ve rated it for its pre-pandemic performance, but it remains closed as we go to press in September 2021, so change may be afoot at some time in the future.