U.S.–based Austrian star chef Wolfgang Puck amps up the steak stakes at this ultra-expensive, high-end steak emporium on Park Lane. Against a luxe backdrop of Damien Hirst paintings, globe lights, and an '80s soundtrack of T'Pau and Bon Jovi, an army of hedge fund suits go gangbusters for perfectly-seared prime cuts from the U.S., England, and Australia. Grilled over charcoal and hardwood, and finished under a 650°C broiler, there's awesome Arkansas Creekstone filet
mignon for £34, USDA Black Angus New York sirloins for £50, and 8-ounce rib-eye of Wagyu beef from Darling Downs in Australia for £92. Add bone marrow, French fries, Béarnaise sauce, or creamed spinach with a fried egg on top for the whole nine yards.