If you told me you were planning to open a swank restaurant two stories below ground level, in a luxury liner of a subterranean space occupied by the ghost of a sunken, 220-seat London restaurant known as Titanic, my response would be:
Look out for iceberg!
When I was served the massive burger (£15, including chips) at MASH, the London branch of the “Modern American Steak House” in the venue of the former Regent Palace Hotel where Marco Pierre White’s Titanic crashed and burned, one thing was apparent: No one at Copenhagen Concepts, the Danish restaurant group behind MASH, got that message.
The dry, bready, oversize white bun atop my burger was sad enough. But MASH London’s great recipe for disaster was burying its 250-gram (nearly 9 oz) patty, a handsomely pink blend of American and Uruguayan beef cuts, under an absurdly thick wedge of lettuce.
I don’t think I need to tell you what kind of lettuce it was.
MASH, 77 Brewer Street, London W1F 9ZN (map)
Ouch – At least the chips look pretty good…
Steve – The chips were good, as was the beef. And the steak knife was extraordinary.
Dear Daniel and readers,
On behalf of MASH we thank you for your comment.
We listen and tailor our customer requests and on that behalf we have tested 3 different buns baked by our designated chef. Lately and reduced the size of the bun in general so you can enjoy more taste of our superb and juicy meat. We will start to serve it in the “new way” on beginning of October.
We want you to enjoy our burgers as same as our…
Ondrej Pospichal