The growing steak chain's first foray into west London opened in May 2017.
Harden's survey result
“If steak ’n’ chips is what you want, then it’s hard to beat”, this “simple, yet very effective” small chain, which is “all about doing just one thing and doing it right”: “superbly cooked” meat from a “limited choice” of cuts (majoring in the ‘flat iron’ itself) plus salad, “no starters or dessert, but a free ice cream cone as you leave”. “A simple set up”, it inspired “no complaints” this year, even if – with expansion, including a new King’s Cross branch – ratings are not quite as exciting as once they were.
“If you are only going to do one thing, do it well ...and they do!” Charlie Carroll’s small chain offers “a limited menu but a great piece of steak” (plus a veggie alternative), which is “simply and perfectly cooked” and “free homemade ice cream is a lovely surprise” to finish. “You don’t go for an intimate meal, but service is straightforward and effective”. (Expect more expansion, as he just raised £10m from Piper private equity to grow the brand.)
“If you want simple steak, well-delivered at a bargain price, you can’t go wrong” with these “consistent and effective” West End haunts (where “the unfashionable flat iron cut is elevated to first rank, and identified farms and rearing practices give credibility to the final product”). “Despite fairly basic surroundings, they feel somehow pleasant” even if “the queues are less great” (“they take your mobile number and text you when your table’s ready”).
“Steak and salad for a tenner – WOW!”; these “simple”, “hipster” hang outs in Soho and by Centrepoint “do what they do very well indeed”; “arrive early, but it’s always worth the wait”. A second Covent Garden site is set to open in Henrietta Street in October 2015.
Flat Iron Restaurant Diner Reviews
"Steak was covered in butter, not really grilled but almost fried; really bad"