Absolutely delighted on first impressions (with Talking Heads and Lykke Li on in the background) we are eager to get our hand on the menu. A little bird told me to try the JW Maryland Style Lump Crab Cake, so for starters I obey and boy am I glad I did! The most flavoursome, sweet and delightful crab cake I’ve ever had the pleasure of tasting. I could have easily eaten three but with steak on the way I reserved my greedy ways. Our wine by the glass was matched to each course artfully by the knowledgable and passionate sommelier Giovanni. He instantly knew that the Sonoma Cutrer Chardonnay would be perfect with my crab cake and that my companion’s calamari could not be suitably savoured without Adrien Marechal ‘La Fuzelle’ Sancerre. I would strongly recommend you match your wine here, with such simple yet rich food the wine is important to achieve the right balance.

We’ve not even received our mains and already we are on first name terms with half of the service team here. We are tenderly waited on, there is no waiting, no annoying hovering between courses and our informative waitress, sommelier and maitre d are really looking after us. Chef Paul Hallet had been running JW Steakhouse kitchen since 2010 – “Meat has always been Paul’s favourite produce to work with, and he has an extensive interest in butchery having spent considerable time sourcing animals from farms, treating and hanging the meat”.

The emerging chef and alumnus of London’s acclaimed Dorchester Grill and Tom Aikens, Hallet knows meat and just how to cook it. The steak at JW Steakhouse is either American USDA Beef from Creekstone Kansas Black Angus or Butcher’s British Cuts from Macken Brothers of Chiswick – we love the fact we know where our meet is coming from. I order the American 6oz Filet “Oscar” topped with lump crab, asparagus and bearnaise sauce and my ‘meat-fiend’ friend opts for the British 14oz Aberdeen Angus RibEye with sides to share (mouth watering as I type!!)

My Filet “Oscar” is incredibly tender, perfectly seasoned and rich with flavour. The smell of ‘proper’ butter permeates the room and we eat without speaking, savouring ever mouthful. The Rib Eye was perfect according to my friend, slightly charred on the outside and vibrantly pink and even on the inside. For pudding, and you must leave some room for this, I would strongly recommend their signature cheesecake. Incredibly rich, moist and modestly announced as “the best Cheesecake this side of the pond” it really really is the best, which ever pond-side you may be on.

It’s not just the food or the classic and luxurious surroundings, it’s the service that this particular establishment does best. When my friend showed an interest in the Bourbon bar, she was offered a mini crash course in the sweeter art of Bourbon by Robert. Sampling master collections including George T Stagg at 70% ABV, a rare Maple Wood and a thirteen year old Old Charter were a huge treat and what you can expect here, the little extras. If you want incredible steak then this is the place for you, with just enough fuss to make you feel special, with old recipes and the finest ingredients I really can’t speak highly enough of JW Steakhouse.