Upstairs at the Grill

The story

Upstairs at the Grill, Chester – Michelin-Recommended Steakhouse with Manhattan Spirit

A Chester Steakhouse with New York Roots

Since 2002, Upstairs at the Grill has occupied a historic building on Watergate Street, drawing inspiration from the legendary steakhouses of Manhattan. The result is a dining room that balances tradition with the contemporary — a place where great steaks, classic cocktails, and fine wine are delivered with warmth and precision. The restaurant’s commitment to quality has earned it a Michelin recommendation, a fitting recognition for a kitchen that sources from British farmers and beyond, and dry-ages its signature cuts in a state-of-the-art chamber.

The Steaks: From British Pasture to Dry-Aging Chamber

Working closely with a Master Butcher, the team sources the finest beef from traditional British breeds alongside top cuts from the United States and around the world. Classic steaks — rump, ribeye, sirloin, and fillet — come from grass-fed UK or grain-fed Australian herds, aged for a minimum of 35 days. The signature collection goes further: cuts like the Prime Delmonico and Black Angus Striploin are dry-aged on the bone in a specially designed salt maturation chamber, developing an intensely deep, rich flavour. These beasts are grass-fed for two seasons and finished for up to 120 days on a diet of maize, barley, and rolled oats, then butchered in-house.

For those who like to share, the Butcher’s Choice brings together two English or Irish grass-fed cuts and two USDA grain-fed imports, served with chicken salt fries and pepper sauce. The Chateaubriand is dry-aged on the bone for seven days then wet-aged for a further 21 days. And each week, Head Chef Sam works with selected farmers and butchers to source unique, limited cuts.

Beyond the Grill

The menu extends well beyond beef. Starters include a Beef Fillet Tartare with the restaurant’s own ‘Chester’ sauce, Fire Kissed Octopus carpaccio, and a twice-baked cheese soufflé. Mains range from butter-roasted chicken with truffle and herb stuffing to coal-baked cod loin in vodka tomato sauce. An extensive wine list features some of Napa Valley’s most sought-after bottles, housed in a contemporary cellar. Cocktails offer twists on classics, alongside a selection of whiskies, bourbons, and Cognacs — everything you would expect from a Manhattan-inspired steakhouse.

The atmosphere is elegant yet relaxed, with a private dining room for smaller groups and a terrace for warmer days. Open seven days a week from midday, Upstairs at the Grill balances the old and the new to create a dining experience that feels both timeless and of the moment.