Steak eaters - red in tooth and claw

10 April 2012

Just suppose you fancy a steak - a good steak, and perhaps a glass (or bottle) of decent red wine to go with it.

You're interested enough to want the best, probably Aberdeen Angus, and you want it cooked simply.

The Popeseye is for you.

All the meat here is 100% grass-fed Aberdeen Angus and the restaurant is a member of the Aberdeen Angus Society.

The dining room is small, and things tend to get chaotic.

As to the food, there is no choice: just various kinds of steak and good chips, with home-made puddings to follow.

Oh, and the menu starts with the wine list.

You choose what you want to drink, and only when that's settled do you choose your steak - specifying, of course, the cut and the size (and they come very big here), and how you want it cooked.

Now - about these steaks.

Popeseye comes in 6oz, 8oz, 12oz, 20oz and 30oz, as does sirloin, and fillet.

You get excellent chips whichever you order and you can add a side salad to assist your vitamin intake.

The puddings come from the home-made school of pâtisserie - such delights as apple crumble; sticky toffee pudding; and lemon tart.

The wine list is an ever-changing reflection of what can be picked up at the sales and represents good value.

There are fine clarets and Burgundies, plus the best of the Rhône, Australia, Argentina, Chile and Spain - and there are also two white wines on offer for people who have lost the plot.

The Popeseye Steak House
Blythe Road, London, W14 0HD

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