![Blacklock Shoreditch by Blacklock [Official Photo]](https://cdn.vox-cdn.com/uploads/chorus_image/image/62174277/Feast___PWF___0069.0.jpeg "Blacklock Shoreditch by Blacklock [Official Photo]")
In a chic, revamped furniture factory, Blacklock in Shoreditch serves up mouthwatering British classics like juicy steaks and the city’s celebrated Sunday roast.
"A meat-forward restaurant in Shoreditch. We couldn’t find much not to love about Blacklock. But then again, we’re meat lovers. It would almost certainly be a different story for a vegetarian, because there’s not a lot for them to eat here. We had a great pile of chops served in a meat juice drenched flat bread and it only cost us £20 each. Well, it would have only cost us £20 each if we hadn’t gone a bit crazy on the £5 cocktails. Verdict: This is not the best meal you’ll ever eat, but it’s fun, and it’s hard to fault the price. Best enjoyed with a big group of thirst and carnivorous friends. We haven’t been here yet, but want you to know this spot exists." - Team Infatuation
"Blacklock’s Sunday roast is one of the most outright popular in the city: beef, potatoes, roasted vegetables, cauliflower cheese, and horseradish cream. If seeking something a little different, its “all-in” platter of chops is a worthy contender." - Adam Coghlan, James Hansen
"One of those obnoxiously “if you know, you know” dishes that made the jump from secret menu to actual menu and saved Instagram captions everywhere. The savvy here is in tossing sticky fried onions with a glug of vermouth, which adds an adult bitterness to their sweet, glossy caramelisation. The rest? It’s a double cheeseburger." - James Hansen
"Gordon Ker’s homage to quality British meat finds its third expression on Shoreditch’s Rivington Street, and the quality across the menu is extremely high. An exquisite rendering of the classic steak sandwich packs aged hanger, yielding bone marrow and a piquant horseradish sauce into a decent ciabatta — spoonfuls of bracing green sauce are a fine accessory. Elsewhere, steak is juicy, beefy, and pretty unimpeachable, with shattering chips, superb gravy, and the usual range of chops skinny and hefty rounding things off." - Adam Coghlan, James Hansen
"Gordon Ker’s homage to quality British meat is dependent on a special relationship with Cornwall butcher Warren’s — it’s one that brings value for money as well as impeccable meat. Proper dry-aged, grass-fed steak is always charred, juicy, and lightly funky. It’s as good as it gets, especially when accompanied by the crispiest dripping-fried chips, and surely London’s finest gravy. Chops — lamb and pork — either “skinny” or fat — and one of the city’s best Sunday roasts are worth trying on subsequent visits." - James Hansen, Adam Coghlan
