About Steak Club Leidse
Steak Club Leidse opened with a clear idea: a steakhouse in the centre of Amsterdam that takes the food seriously, builds a proper bar alongside it, and creates a space where an evening can run as long as the guests want it to.
We are at Leidseplein, one of Amsterdam’s most energetic squares, and the location shapes everything about how we operate. The kitchen runs late, the bar stays open later, and the atmosphere is built for people who want more than a meal.
The concept
“More to Meat” is the phrase we use, and it means exactly what it says. The restaurant is built around dry-aged beef, featuring hand-selected cuts that are properly aged and cooked over fire by a team that knows exactly what it is doing. But that is the foundation, not the ceiling.
Alongside the beef, we serve fresh fish, sharing plates, and vegan options. We run a cocktail bar on two levels, and on Friday and Saturday, we stay open until 03:00. The evening does not have to end when the plates are cleared; indeed, for many of our guests, it does not.
Chef Vincent
Vincent has been at the grill at Steak Club Leidse since the beginning of the current concept. His background spans restaurant kitchens across Amsterdam and beyond, covering multiple concepts and styles with a consistent interest in getting the basics exactly right.
His approach to the menu is direct: source the best cuts, age them properly, cook them with precision, and do not overcomplicate the plate. The results speak in the eating rather than in a long description of technique. If you want to understand what Chef Vincent does, order the entrecôte or the côte de boeuf and taste the difference that selection and aging make.
The same rigour applies to the wider menu. The fish dishes change with availability, and the sharing plates are built to complement the beef rather than distract from it. The vegan options are developed with the same care as everything else on the menu, ensuring they are never an afterthought.
The interior
The restaurant occupies a two-floor space at Kleine-Gartmanplantsoen 11H. The design is warm without being predictable, utilising colour, texture, and a specific lighting approach that makes the room feel like somewhere worth being at 22:00 as much as at 19:00.
The space has enough room to feel generous, enough character to feel considered, and enough separation between different areas to work for a table of two as well as a group of twenty. The bar runs through the centre of the ground floor; the upper level has a more enclosed character that suits the Velvet Vixen cocktail bar.
