A restaurant built around a single passion: exceptional meat. The interior balances classic American steakhouse cues with understated Eastern influences, where textured brick walls, glossy green-tiled surfaces and crystal chandeliers come together in a setting rich in character. Substantial leather armchairs complete the picture, adding a sense of comfort and permanence. The menu is anchored by premium steaks and signature meat dishes. At the heart of the offering is a carefully curated selection of cuts aged in the restaurant’s Dry Ager cabinet — one of its proudest features.
Ribeye — 350 g. Price: UZS 194,000 per 100 g
Prepared from Top Choice-grade beef, this 1.5 cm-thick ribeye embraces a minimalist presentation, arriving on a wooden board with nothing more than a neatly arranged mound of Maldon salt. The texture is distinctly structured, with pronounced muscle fibres that call for a little more chew than some competitors. That firmness is balanced by satisfying juiciness and a gentle smoky note that lingers in the background. Most importantly, the kitchen delivered the requested medium-well doneness with consistency and precision.
Founded in 2017, Gōsht was conceived as a celebration of meat in all its forms — an idea reflected directly in the restaurant’s name. It was among the first venues in the city to champion burgers cooked over open fire, imparting the distinctive smoky flavour that would go on to become one of its defining signatures. Over the years, Gōsht has grown into a recognised brand, extending its reach beyond Uzbekistan with the opening of a location in New York. The interior embraces a contemporary loft aesthetic, where the character of a classic American steakhouse is softened by touches of vintage farmhouse décor. Industrial steel light fixtures and bold graphic posters inspired by country-diner culture establish the atmosphere from the outset. Steaks and meat-driven starters remain at the heart of the menu, while the burger selection commands attention in its own right. Standout creations include the aptly named Double Decker and The Silence of the Lambs.
Ribeye — 330 g. Price: UZS 85,000 per 100 g
For this tasting, we chose the local beef, although American beef is also offered as an alternative. Cut from young bull beef, the steak measured 1.7 cm in thickness. Everything about the presentation feels intentionally straightforward: a wooden board, a generous mound of Maldon salt and a serving of kimchi-seasoned cucumbers. The meat arrives tender and richly marbled, with a high fat content that promises a particularly satisfying result, although the marbling is not distributed entirely evenly across the cut. Given the quality of the beef, the steak ultimately falls a little short where it matters most — juiciness. The accompanying cucumbers, however, prove more than a garnish. Their bright acidity and gentle heat provide an effective counterbalance to the richness of the meat, refreshing the palate between bites.
Created by White Rabbit Family, Gorynych is a restaurant where the element of fire serves as both theme and technique. Richly detailed interiors and subdued lighting transport guests into a world shaped by Russian folklore, where monumental murals, winding banquettes and vibrant cushions create a setting that feels deeply immersive. The focal point of the restaurant is an open-fire kitchen anchored by a dramatic copper hood. A mythical serpent holding rejuvenating apples presides over the bar, while the commitment to the narrative remains remarkably consistent throughout the space — even the restrooms are designed to resemble a dense woodland lifted from the pages of a fairytale. Fire lies at the heart of the cooking. The kitchen works across wood-fired ovens, smokers and Jospers, producing a menu centred on steaks that range from striploin to the substantial Tomahawk ribeye. Smoked dishes, Neapolitan pizza and house-baked bread continue the story, ensuring that the restaurant’s defining element is present in nearly every corner of the menu.
Ribeye — 400 g. Price: UZS 175,000 per 100 g
Served alongside crisp lightly pickled cucumbers, fresh herbs and a small mound of salt, this 2 cm-thick ribeye distinguished itself from the outset. The steak was outstanding. Deeply juicy, exceptionally tender and enriched by a creamy, almost melt-in-the-mouth texture, it delivered exactly what one hopes to find in a great ribeye. The requested doneness was executed with impeccable accuracy, and the flavour was both expressive and beautifully balanced. The cucumbers were more than a simple accompaniment. Their sweet, sour and lightly saline profile cut effortlessly through the richness of the meat, adding freshness, contrast and lift to every mouthful.
At 1.7 cm thick, the ribeye was served alongside a toasted slice of bread, a roasted marrow bone and a choice of sauce. The young bull beef displayed a pleasing buttery richness and well-judged juiciness, while maintaining a clearly defined grain and natural texture throughout. The steak struck a convincing balance between tenderness and structure, preserving the character that many ribeye enthusiasts look for in the cut. Its strengths lay not in spectacle but in execution. Straightforward, well-balanced and confidently prepared, this was a classic ribeye that delivered precisely what it promised.
This generously portioned ribeye is prepared from premium Black Angus beef, a breed long prized for its flavour and marbling. Served with broccoli and cheddar-infused mashed potatoes, it arrives as a substantial and thoroughly satisfying plate. The steak’s abundant marbling proves to be one of its greatest strengths. Fine ribbons of fat melt seamlessly into the meat during cooking, delivering excellent juiciness and a richness that remains evident in every bite. The signature Whiskey Glaze is more than a simple accompaniment. Sweet-tart, deeply flavoured and textured with pieces of onion, it provides a welcome counterpoint to the richness of the beef. While the steak needs little assistance, the sauce adds another dimension to the dish and gives it a more distinctive identity.
Ribeye — 320 g. Price: UZS 490,000
Served alongside demi-glace and finely sliced cucumbers dusted generously with red pepper, this ribeye announces itself with quiet confidence. The fundamentals are all firmly in place. Juiciness, marbling and texture come together in a way that feels true to the character of a classic ribeye, while the beef delivers a flavour that is both expressive and remarkably well-balanced. Rather than relying on embellishment, the steak allows the quality of the meat to speak for itself. The only point worth mentioning is the absence of a distinct smoky note. Even so, it registers as an observation rather than a criticism, especially when weighed against the purity and definition of the flavour on display.
Among the newest names on the city’s steakhouse landscape, 321 Club is Arkady Novikov’s take on the contemporary rib house. The interior balances references to the American frontier with a distinctly urban sensibility, resulting in a space that feels both characterful and modern. Instead of conventional greenery, terracotta pots filled with cacti punctuate the dining room, creating a striking contrast against dark mirrored surfaces and bold graphic typography. The restaurant’s most memorable design feature is a series of neon installations depicting the hand gestures used to communicate steak doneness — a detail that serves as both décor and a subtle explanation of the restaurant’s name. The experience ultimately centres on the open kitchen, where ribs, meat-focused specialties and steaks form the foundation of the menu.
Ribeye — 380 g. Price: UZS 178,000 per 100 g
Ribeye — 250 g. Price: UZS 250,000
This iconic franchise channels the unmistakable energy of an American Friday night from the moment guests arrive. Panoramic views of Seoul Mun glowing after sunset and an interior that fully embraces the spirit of the classic American diner create an atmosphere that is lively, familiar and immediately engaging. References to sports, rock music and motorcycle culture are impossible to overlook. Walls covered with baseball bats, helmets, rugby balls, bass guitars and Harley-Davidson posters compete for attention, while a full-sized motorcycle serves as one of the restaurant’s most striking centrepieces. The lively atmosphere is reinforced by the brand’s signature staff dance performances, which add a playful sense of theatre to the dining experience. On the menu, American comfort-food favourites take centre stage. Burgers, sticky wings, cocktails and steaks form the foundation of an offering that stays true to the franchise’s identity.
Not a single steak in this tasting disappointed. Each restaurant presented a ribeye worthy of consideration, making the final verdict far less straightforward than one might expect. Yet by the end of the exercise, one clear favourite had emerged. The ribeye at Gorynych delivered the most complete expression of the cut: impeccably executed, deeply juicy and defined by a remarkable balance of texture and flavour. With that, we leave the rankings behind and bring this review to its conclusion. The verdict is clear — as is our next order.
Fillet began in Bukhara, where four friends transformed a shared passion for exceptional meat into a traditional steakhouse. The concept’s success ultimately led to its expansion into Tashkent. From the moment guests arrive, the restaurant’s focus is unmistakable. A substantial Dry Ager cabinet stands prominently at the entrance, setting expectations before a menu is even opened. A bright terrace lined with white tablecloths gradually gives way to a dining room wrapped in deep green tones, creating an atmosphere that feels both polished and inviting. The kitchen combines Argentine grilling traditions with the chef’s own fire-cooking methods, shaped by international experience. Throughout the menu, Bukhara beef takes centre stage, while seafood and selected European dishes add variety without ever shifting attention away from what remains the restaurant’s defining strength.
