The owners of Goodman, the quality steak restaurant that launches in London at the end of the month, could consider launching the concept in other European cities.
The restaurant in Maddox Street, Mayfair, is to be the first Goodman restaurant outside of Moscow.
In the Russian capital there are nine of the restaurants – part of a private restaurant group - which produces annual profits of $12m.
But M&C Report has learnt the company could expand the concept to Switzerland and Russia as well.
Now, the private equity advisers to Goodman’s entry into London, are hoping that the restaurant will do just as well in the discerning London market.
Ken Sanker, of Lime Court Ventures, told M&C Report: "The Goodman restaurant is a premium steak concept that offers a high quality product at reasonable prices. It really is an outstanding offering and that is why we assisted their UK entry.
"Goodman will be using a specially imported grill that cooks at a really high temperature, similar to the US broiler system.
"The owners are very serious about entering the London market and want it to become their European flagship restaurant.
"They are being cautious about the use of the term “roll-out” because usually that is something one says to keep the City happy. However, Goodman has plans for another site in Zurich, one in Germany too and once they have built up a reputation in London there could also be scope for sites in the City and one in Chelsea."
Sanker added: "I think Goodman will make a great addition to the London restaurant scene."
Formerly Jamie’s Bar, the 2,000 square foot front of house has been transformed by Design LSM into a 75 cover main dining room.
The restaurant will also feature a 30 cover private dining room, with an additional 16
cover pavement terrace.
A further 2,000 square feet is being dedicated to a state-of-the-art kitchen.
Goodman will be the first UK restaurant to have an on-site dry ageing room - where individually selected cuts of meat will be allowed to mature for 40 days.
Head chef John Cadieux previously worked at the steakhouse Monk’s Grill and Bar in Whistler, British Columbia. Signature cuts will be a 9oz fillet, 12oz New York strip sirloin and 14oz ribeye.
