The name MASH might be associated with the old 70s TV series about an army hospital. It is, however, an abbreviation of Modern American Steak House. And that is precisely what it is. Throughout the years, since 2009, Copenhagen’s Modern American Steakhouse has gotten fatter.
A group of highly acclaimed Danish restaurateurs came together in 2009 to create the definitive interpretation of a steakhouse in Copenhagen. There is no doubt that this is the place to go for steak! The décor is red and velvety, the staff professional and courteous, and the meat is outstanding.
Outside the dining room, you’ll notice rows of dry-aged sirloins hanging. Inside, Sinatra fills the speakers. Everything in Mash is American, including the lion’s share of the extensive wine list.
The first Mash steakhouse opened on Bredgade in Copenhagen in 2009. In 2012, a Mash restaurant opened in a building owned by Crown Estates on Brewer Street in London’s Soho neighborhood. In April 2013, The Daily Telegraph commented that the team behind Mash had “set the London steakhouse scene on fire” with their restaurant, which won Restaurant of the Year at the 2013 London Lifestyle Awards. (Mash closed their London restaurant in 2019).
MASH has chosen to carry both American hormone-free beef from Nebraska and Danish beef dry-aged for 90 days. Both are excellent, although surprisingly different.
Before sommeliers Jesper Boelskifte and Erik F Gemal, together with Francis Cardeau, opened Mash at one of Copenhagen’s most expensive addresses in the midst of the financial crisis, they traveled the world in search of the best meat. When an ingredient was to play such a central role, it had to be of the highest quality.
MASH also serves a selection of starters (Lobster, Foie Gras terrine, Caesar salad, etc.) and a great choice of classic American side dishes (e.g., Macaroni & Cheese, Mashed potatoes, Green Beans).
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Although there was great skepticism about the restaurant, it was an immediate success. Today, there are 8 MASH restaurants in Denmark, and 2 in Germany. The first Mash restaurant in Germany opened on Große Elbstrasse in Hamburg in August 2015.
Danish, Canadian, Australian, Japanese, and American meat are on the menu, but the breed is only Black Angus or the rare Wagyu, which is raised on beer and with massage.
Copenhagen’s Modern American Steakhouse has Gotten Fatter, reported by Tor Kjolberg. All images © MASH.