Steakhouses are iconic American concepts, rivaled only by the global appeal of that other American classic, the burger joint. We have over 40 steakhouses around the globe, but the one I am most excited about is the new JW Steakhouse, just opened at the historic Grosvenor House, A JW Marriott Hotel on Park Lane, London.
Filling the space of a former Bistro, the JW Steakhouse brings a true American steakhouse to London with a design that is comfortable and modern. The bar features small batch Bourbons, the most extensive list in London in fact. Though I generally stick with martinis, the Kentucky Bourbon Mint Julep is outstanding and already a winner in the cocktail loving city of London. The bar itself is a great place to linger, with high communal tables to perch and take in all that this space has to offer.
The real stars here are the steaks and the searing accomplished by a grill firing away at 650 degrees C. Featuring US Beef, including
Definitively, the world's best crab cakes originate in Baltimore, Maryland. What makes them the best? Simple, it's all lump crab and seasoned with Old Bay, a staple of the Baltimore diet since originally developed in the 1940's by a German immigrant named Gustav Brunn. The crabcake at JW Steakhouse is something special and those from the US Mid-Atlantic will swear they are closer to the the Inner Harbor than the North Sea.
The Bourbon is great, the crabcakes amazing, but here it really is about the steaks...and the sides. Depending on the time of year and capitalizing on fresh produce from local markets, Chefs Nigel Boschetti and Paul Hallet use different and specific potato varieties like Jersey Royals for the roasted potatoes, a Desiree for the buttery mashed, and Maris Piper for the hand cut british chips featured on the innovative potato menu. Even a nod here to Americana, with a bourbon maple sweet potato and authentic marshmallow crust. Fun sides and serious steaks.
Want a classic steakhouse side recipe ?
JW Signature Creamed Spinach
1 cups (225 ml) heavy cream
1.5 cups (325 ml) Béchamel Sauce
2 cups (450 grams) spinach finely minced, blanched, squeezed dry
1/2 tsp kosher salt
1/8 tsp freshly ground black pepper
pinch ground nutmeg
2 tbl shredded parmesan cheese
1. In a saucepan, bring the heavy cream and béchamel sauce to a simmer.
2. Add the chopped spinach, stirring well to combine.
3. Season with salt, pepper and nutmeg.
4. Add the cheese, stirring well to incorporate evenly.
5. Serve immediately in a warm dish.
What's on YOUR plate?