When we were invited down to check out the soft launch for Flat Iron Soho we didn’t need to be asked twice. Formerly in existence as a pop up in the Owl and Pussycat pub in Shoreditch, this is the first permanent location from Charlie Carroll, former Operations Advisor at Wahaca, and steak fanatic
Still ironing out the creases (geddit?) on our visit, this one menu fits all concept spans itself over three floors (two for eating, one for drinking) with subtle interiors, printed menus on brown paper hanging from the walls and the obligatory and instantly covetable mini meat cleavers to slice your steak up with. Instead of the usual bread, you’re presented with a cup of popcorn cooked in beef dripping to get you excited for what’s coming next.
The menu is simple and easy to follow - £10 gets you a chunk of flatiron (shoulder cut of beef) cooked to your liking, sliced up and served on a board with a glass of dressed watercress.
To accompany your slab of meat are 5 sides and four sauces – we chose the beef dripping chips, the creamed spinach and the roasted aubergine, all moreish but on the smallish side. Worth ordering 4 or 5 between two to ensure you’re walking out with a smile. Sauces include your obvious options - peppercorn, béarnaise, horseradish and “Fred’s” – a spicy tomato sauce. Again worth ordering two per person as they are pretty small and canny addictive.
Five red wines are given simple adjectives “Fruity Merlot” and “Brambly French Malbec” to give direction, there are three whites on offer and two fizz, all served by the glass, carafe or bottle – with none topping the £36 a bottle mark and starting at £16.50.
Currently there are no deserts, coffee or cocktails but we’ve been promised that these will all be making appearances once they’re fully up and running.
The basement wasn’t open either but we managed to wriggle our way passed and get a sneak preview, before being caught out by Charlie. We’re glad he caught us as he told us some very exciting nuggets:
- Downstairs will be for boozing only, and a space to wait for a table as they won’t be taking bookings (phew, we couldn’t bear the thought of queues in this cold weather)
- There is a doughnut filling machine!!!! St John are supplying the doughnuts, which will be filled to order with house-made jam or vanilla cream filling and served there and then. Oh lord.
- They have collaborated with Geoff Robinson from Happiness Forgets in Hoxton Square - base spirits are from Chase in Herefordshire and FEW Spirits, which is a brand bartenders are geeking right out about since they arrived here about a month ago. The short, sharp list included and Old Fashioned made with a smoked sea salt.
- They’re going old skool with the sound system– we spotted a turn table and a selection of vinyl in the corner.
Flat Iron is open now on 17 Beak Street, Soho and will take no bookings. You can follow them on @flatironsteak and find out more info on their website.
Prices were correct at time of writing.
