Interesting news on different fronts of my life made this last week pretty busy. Some travels and quite a few planned and unplanned commitments ;). Hence the slower pace of my blog posts.
Just before the confusion of the past days, I was invited to be part of a pretty steamy love affair… that one between London and… Meat. Yes, I mean it. From huge decadent dirty finger burgers, to juicy steak cuts for all budgets. An affair that seems to be evolving into a very stable relationship.
For years, the very few steak contenders were Gaucho, a couple of independent Argentinian restaurants and… a few horrible tourist traps scattered around Leicester square. Not anymore. In the past couple of years, a number of much-needed steak houses popped up around London.
Last Wednesday, I was invited to enjoy a dinner at MASH, a recently opened Danish steak house in Soho; a stone’s throw from new Café Royale and Brasserie Zedel.
MASH stands for Modern American Steak House. The mind behind the concept is Danish sommelier and restaurateur Jesper Boelskifte, who has successfully launched five restaurants in Copenhagen. This is his first attempt outside Denmark, and he seems to have nailed it, as far as I am concerned.
Housed in the ex Titanic club space, MASH décor is grand. A dramatic glass and red-carpeted staircase leads to the Art Deco ballroom 350 covers restaurant, a private dining room, a wine cellar and a grand standalone bar.
Upon arrival, I met my fellow diners by the bar. After a quick look at the cocktail menu, I ordered a Margarita, which happens to be one of my favourites. Pretty soon we were shown to our booth, lit by a table lamp, in perfect American style.
MASH’s menu includes a list of international starters, from foie-gras – a pretty good one – to scampi – ordered by a fellow blogger, which aren’t their forte I am told – smoked salmon and a mean steak tartare.
All accompanied by their delicious home-made bread, with a crispy and rock salted crust, a joy for the palate.
Now down to the dirty business of this place. The meat. They offer several different cuts from different countries, Uruguay, Denmark – dry aged for 70 days – US and Australia. They are proudly exhibited in a gigantic fridge, just behind the bar.
Sauces available are Tartare – my choice – Bernaise, red wine and garlic and tyme. They also offer a selection of grilled seafood, including lobster.
A variety of different cuts of steaks were ordered by our table.
Thanks to a very precious tip from fellow blogger Culinary World tour, I ordered the Danish sirloin. A tender, medium rare cut, that I devoured to the last bite.
We also ordered a selection of interesting sides to share; huge crispy battered onion rings, chilli chips, creamy and velvety potato mash with bacon – my pick; bone marrow and a very rich spinach gratin.
I couldn’t resist the temptation to order a dessert. My decadent chocolate cake with vanilla ice cream was possibly the best of the puddings on the menu; incredibly rich. Great combination of velvety and crunchy textures. Perfect for sharing.
Being the greedy glutton that I am, I also had couple of bites of the MASH signature cheesecake and raspberry ice cream.
My verdict? Service very attentive and friendly; Danish steak exceptional, strongly recommended. Ambience, perfect for a date, a business lunch or dinner. They have a pretty interesting, and extensive wine list (and cellar!).
I didn’t paid for my dinner, but I noticed prices are on the expensive side. A really good value option is MASH’s pre and post theatre menu; 2 courses for £22 or 3 for £25.
On Monday 11th March, MASH will be hosting an evening of fun and opulence in aid of Comic Relief 2013 on , with a 3 course menu at £50 per person, which includes signature dishes, such as Danish rib eye and Uruguay New York Strip steak. £20 of the proceeds going direct to Comic Relief. You can bring your own wines to drink or trade with other guests and in the spirit of the evening, MASH will be sharing their favourite wines with you, including their own bespoke brand 2011 “No Bull” Syrah. To book a table email@example.com, quote “Menu Relief”.