"Awash in cowhide, mirrors and chandeliers, Gaucho offers a full range of Argentine classics made by the masters of the craft. Hidden down a little known side street off Piccadilly, there's a piece of Buenos Aires in every bite. The menu offers an authentic mix of traditional favorites and original creations, perfectly highlighting the innovation and expertise you can only find at Gaucho. This is a salute to the food, wine, culture and passion of Argentina."

"Specializing in Norwegian King Crab and Nebraskan Angus Beef, Beast brings the flavours of the United States to London. Indulge in a mouth-watering menu served in a candle lit atmosphere that is every bit as elegant as it is rustic. Complete the feast with the full service bar, flamboyant cocktails or chilled glass of champagne, all of which pairs perfectly with the roasted hog and smoked brisket. This is the Beast experience."

"Uniquely offering steak from cattle breeds here in England, this quality steakhouse cooks their meat a real charcoal grill. Cant go wrong by choosing one of the eight cuts of meat Hawksmoor offers, but they also offer a nice selection of fish and shell fish. The Lobster Mac and cheese along side the bone in sirloin will satisfy any foodie."

"Tramshed in Shoreditch is brought to you buy popular chef Mark Hix. The menu offers a very simple idea.. chicken or steak to share. The Himalayan salt dry-aged steaks and free-range chicken from here in England are of the highest flavor profiles in town. Though the formaldehyde sculpture of a cow over the restaurant may disturb some, the food is sure to please."

"Located in the luxurious Dorchester hotel, Cut comes to London and is the first Wolfgang Puck restaurant in Europe. The restaurant offers Cuts signature prime dry and wet age beef. Start with the crab and lobster louie.. from there the steak selection is unparalleled, our favorite is the A5 Japanese wagyu filet with a side of masala mushrooms"

"More known for the lively environment and scenery than the actual food quality, STK has made its way to London. The blue cheese and chive starting bread warms you up, while the tuna tartare appetizer prepares your pallet for some well cooked beef."