Eat/Drink Image of Harrods Steakhouse

by Krista


The Steakhouse @ Harrods

Simple Instructions for putting meat in belly.

1. Go to Harrods
2. Stand at Butcher’s block and demand meat
3. Decide on cut
4. Decide on price or size
5. Decide on cooking
6. Sit at counter
7. Watch steak cook
8. Slice, sauce, swallow
9. Meat is in belly

Sides and wine are optional, we recommend the triple-cooked fries, creamed spinach and a bottle of the Barbera del Piemonte 2010.

neon verdict: Go! Go! Go!
No frills, no waiters, no perusing menus, no amuse bouche, no starters, not even any bread. This is all about the meat. A butchers block waiting for your cut that hangs behind the head of the butcher/Chef. The only distraction from the 21-day dry-aged Aberdeen Angus beef are the shoppers peering over your shoulder at your plate. Get a table around the side or keep your Laguiole knife brandished high.

The Steakhouse at Harrods on Urbanspoon

Tags: , , , , ,

About the Author

Krista is the editor of Neon London

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to Top ↑
  • Follow Us

  • From Our Sponsors

    Sponsorship opportunities now available. Please get in touch

  • Write For Us

    We are currently looking for the following contributors:

    • – Fashion Writer
    • – Travel Writer

    If you are interested we would love to hear from you, please contact us via the details on our about page

  • Tag Cloud

  • As seen on