eef
it
up
S
ince opening in May last year,
JW Steakhouse has firmly
established itself as a leading
American steakhouse
in
London. A part of the Grosvenor
House Hotel on Park Lane, it features
the finest cuts of USDA Prime Corn
Fed Kansas Beef and select cuts of
British Aberdeen Angus.
The kitchen is manned by Paul
Hallett, an emerging chef who shaped
his culinary abilities at Michelin-starred
La Trompette, and can also count him-
self as an alumna of London’s
acclaimed Dorchester Grill under chef
Tom Aikens. He joined Grosvenor
House in 2007, for the launch of BOR-
D’EAUX. Meat has always been Paul’s
favourite product to work with and he
has an extensive interest in butchery,
having spent considerable time sourc-
ing animals from farms, treating and
hanging meat. He has a ‘nose to tail’
ethos with all meats and a passion to
get the best out of it. Chef Hallett
hand selects, ages and carves the
restaurant’s signature cuts before
sending them to the 650
˚
c Montague
Legend grills.
The signature steak is
a dramatic 32oz, on-the-
bone rib-eye aptly named
‘The Tomahawk’. This
unique cut is only found
at JW Steakhouse and is a
must-try for any dedicat-
ed carnivore. Beef is the
star here, but the menu
also has an array of other
dishes including line-
caught cod and chips, pan
seared Scottish salmon
and various chicken and pasta dishes. If
you’re aiming to tuck into one of the
fabulous steaks, it’s worth keeping the
starter light – the tuna tartar with avo-
cado and lime dressing was out of this
world; so light and fresh.The Maryland
Style Lump Crab Cakes were also deli-
cious, not using any potato to bulk it
up, just succulent chunks of crab meat.
For the ladies, the Filet ‘Oscar’ is a
great steak to try for the main course,
as you can choose from 6oz or 8oz,
and it’s topped with lump crab, aspara-
gus and béarnaise sauce to create an
interesting collision of flavours. For
gentlemen, the Tomahawk is a chal-
lenge to rise to – or the Porterhouse
is a more select cut to be enjoyed. Side
dishes follow the all-American trend,
with classics such as creamed spinach,
a tower of onion rings, and cheddar
mac’n’cheese, along with a market
potato menu featuring giant twice-
baked stuffed potatoes, and bourbon
sweet potato mash with a marshmal-
low crust.
There’s a bible of a wine list which
includes some US labels from
California and Oregon. Desserts are
ANNABEL
GOLDIE-MORRISON
GIVES US A
FLAVOUR OF
WHAT’S COOKING
AT THE RECENTLY
ESTABLISHED JW
STEAKHOUSE IN
PARK LANE
BITE
CUISINE