’’Understated from the outside, this is a meat-lovers paradise, producing the finest steak and chips. ’’
’’(…)And you can taste the quality. The steaks are not just good, they are incredible. Seared from the griddle, falling off the plate. There are three cuts on the menu – rump, sirloin and fillet – in sizes ranging from 6oz to 30oz. You don’t come to the Popeseye if you don’t want steak and you don’t order anything more than the 6oz if you’re not in it for the long haul. The largest steak falls just short of 2lbs and that is a lot of meat.(…)’’
Square Meal, 2012:
’’Vegetarians look away now. This Olympia stalwart’s menu caters for people after one thing: steak, steak & more steak. There’s no bread, no starters & no alternative for main course, just char-grilled hunks of Aberdeen Angus – popeseye (the Scottish name for rump), sirloin or fillet – in various sizes, up to a gargantuan 30oz. The pared-down interior always seems to be packed, largely because the kitchen does the simple things well. Steak is seared to perfection & sent out oozing juices, & as much attention is paid to the golden, crispy chips & salad. As accompaniment, the extensive wine list packs in plenty of great-value, hefty reds from around the world. Service is as simple & endearing as the menu(…)’’
Hammersmith Buzz, 2011:
’’The Popeseye Steak House is an unpretentious yet charismatic neighbourhood restaurant where the focus is on perfect cuts of meat that are grilled to perfection. Listed as one of the best steak houses in London you can expect a steak of expert quality.’’
ZAGAT, London Restaurants 2010:
’’Minimal’’ decor doesn’t deter meat lovers lured to this Olympia/Putney pairing that ’’perfectly’’ deliver ’’the simplest of formulae: superb steak and chips – no frills, starters or other rubbish’’; the only adornments are a ’’wonderfully diverse wine list’’ and ’’homemade puddings that make you want to move in and adopt them.’’.
Matthew Fort said in The guardian (February 25, 1999):
(…) Places and menus don’t come much more basic that the Popeseye. There’s no bread. There are no first courses. There are no vegetables beyond chips and salads. But there are steaks, and they are very good indeed, fat crisp and golden, meat seared from the griddle, mighty, meaty and oozing gravy and goodness. The chips aren’t bad and the salad well dressed.
There are sound puddings and good cheeses. And there’s a wine list which is short but splendid, with wines of a bottle, age and price you won’t find at too many restaurants. I’m not saying they’re given away, but where else can you find an impeccable 1982 Pomerol at around the £30 mark? Don’t worry, there are cheaper wines than that – much – but it’s a marker for a place (two of them, in point of fact) that does a few basic things very well indeed.
Jay Rayner said in The Observer (April 16, 2006):
(…) Popeseye gets it right. I will go further. It is for me the holy grail, a place which serves steaks to match those I have tried on the other side of the Atlantic. It helps, I think, that there is a little more flexibility here than at those other two l’entrecote joints up in town. At Popeseye there are three types of steak on offer – rump, sirloin and fillet – in a range of sizes from 6oz to 30oz. Prices rise accordingly, from low teens for the small portions (for those whose hearts really aren’t in it and who don’t deserve to be here), to just north of £20 for the 12oz steaks, topping out at around £45 for 30oz – just shy of 2lbs – of fillet. That’s a very big fillet. All beef is grass-fed Aberdeen Angus and properly hung.