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.

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   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.

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   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.’’.