We'd add
Our runner-upBeef Wellington
Beef Wellington, fillet baked in pastry. The other main to weigh up.
- London's original steakhouse, since 1952
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AI-made picture of the dish, not a house photo
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Our dish — the plate we'd order here firstRib Steak on the Bone (16oz/448g)
- TechniqueDry-aged
A dry-aged rib steak on the bone from the open grill. Our main, every time.
Guinea Grill
British grill · Pub · Mayfair
30 Bruton Place, London W1J 6NL
A Mayfair pub on an inn site six centuries old, with a grill restaurant since the fifties buying dry-aged British beef from the same butcher, Godfreys. Rib on the bone is our order.
The proof, in the house's own words
Why the rib steak
Steak is what the house is known for, and this is the cut we'd come for: 16oz, on the bone.
Same plate, other kitchens
Dry-aged steak: which one?
Guinea Grill and one other kitchen in London all lead with it. What sets each apart, and who it suits:
Guinea Grill
This kitchenDry-agedMayfair · Menu checked Oct 2026
Godfreys dry-aged British beef on an open grill in use since 1952, charring the crust.
Pick it if it's an occasion steak in Mayfair; the grill room takes bookings, smart casual, no under-12s.
Islington · Menu checked Oct 2026
A butchery-led pub: dry-aged beef with a charred crust, in the cut and cook the kitchen recommends that night.
Pick it if you want a steak night in an Islington pub room, with a glass.
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