GOODMAN style and taste fidelity
For the past 11 years, the GOODMAN steak house has been more than just a restaurant. This is a lifestyle where the cult of meat reigns. We have achieved excellence in working with marble beef, and our technology and professional secrets of steaks cooking over the years have become canonical. The legendary “New York”, “Filet mignon”, “Ribeye”, “T-Bone” and “Chateaubriand” are the favorites of our guests. But real connoisseurs of marbled beef now come to us to taste the Kobe premium meat steak.
We also do not change our taste in serving dishes: minimalism and strict aesthetics, which our guests immediately liked, still hold their positions. The GOODMAN chef certainly accepts the latest trends in the design of desserts, appetizers and main courses, but the classics of serving for our steaks are eternal.
And the best addition to the steak in our restaurant has always been a glass of good wine. During the existence of the GOODMAN, the wine list has been replenished with democratic wines from various parts of the world, but exquisite winemaking samples from the Bordeaux valley and sunny Tuscany are still the hallmark of our extensive wine cellar.
We do not change ourselves, and most importantly — do not сheat on you! Still serving the best steaks from selected marbled beef and tremulously preserve the traditions of proper rest in the GOODMAN steak house!