YEAR OF THE BURGER: Part 5
GOODMAN - Canary Wharf
Fifth month and already at fifth meat meet.
Word had reached Goodmans about the YotB and they were ready for us. Welcomed with open arms: A large table was set aside in a partitioned area and the friendly staff asked if there was anything else they could do to help, including photo taking and info from the chef. They may have mistaken us for writers of some description - we were just people who wanted to eat good burgers!
This was clearly a place that prided itself on its meat quality. All visitors to the restaurant are brought what I can only describe as The Great Board of Beef. Their chef talked all the way through the board describing each of the different cuts and the sources of beef used. UK steaks can be chosen for a grass-fed flavour and American imports for sweeter corn-feds. To go with this, patrons are also given a viewing of all the different cuts on offer to show the types of marbling before cooking. As a special extra for this trip an additional plate was brought out solely for their beef patty: High quality Chuck cut from the neck.
£15 give you a genrous burger with which ever toppings you desire, including bacon & cheese, plus a nice portion of chips and pickles. For 50p more there is an option for Truffle Chips which is the same crispy set of chips but with a hint of truffle oil for smell. One portion of truffle chips could be shared but for moreish eating for one the standard chip is best.
The bun is a classic toasted sesame which was a nice change from popular brioche types (which can sometimes be too sweet), the bacon is crispy and the onion pleasantly comes as a single cross-sectional slice on top of the beef. There is plenty of salad which can be seen as a determent to many but thankfully it neither makes the package too soggy or overrides any of the main beef taste. The bun held out well.
The beef patty was a little more medium than the medium-rare of the Hawksmoor burger but that little bit of extra cooking unlocked a wealth of flavour from the rendered fat. Pink and juicy in the middle there was some water content that dripped to the plate but nothing near the puddles that some other burgers can made. Overall it was well-balanced and let the star attraction, the beef, take center stage.
The one other thing worth comment was the pickles. Normally pickles are somewhat tolerated or okay but the ones they served here, included on the side, were sweet - almost like Japanese pickles. Never before have I gone out of my way to add pickle to an already handsome burger. A first for everything.
If you find you have room for desert I also recommend the white-chocolate creme brulee. The thickness of which nearly refused to let go of the spoon.
The beef on the bone is dried in-house and can be seen proudly on display.I may have to come back here at some point if only for the steaks left on that board.
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