Flat Iron Spitalfields
Steak house · Spitalfields ·
Affordable, quality steak with delicious sides and sauces
Affordable, quality steak with delicious sides and sauces
"When you hear the word ‘chain’ you might think of Connell Waldron - we know we do - but we also think about all the restaurant chains that have served us watered-down Pepsi alongside a steak best described as ‘bleugh’. Flat Iron isn’t one of those chains. For starters, they only have seven spots across London, each branch has a cool, independent feel, and most importantly, their steak is actually really good. As part of the scheme you can get rib-eye for a tenner, or their classic Flat Iron cut for six quid. Just be sure to book ahead. We haven’t been here yet, but want you to know this spot exists." - Team Infatuation
"When you hear the word ‘chain’ you might think of Connell Waldron - we know we do - but we also think about all the restaurant chains that have served us watered-down Pepsi alongside a steak best described as ‘bleugh’. Flat Iron isn’t one of those chains. For starters, they only have seven spots across London, each branch has a cool, independent feel, and most importantly, their steak is actually really good. As part of the scheme you can get rib-eye for a tenner, or their classic Flat Iron cut for six quid. Just be sure to book ahead." - Heidi Lauth Beasley
"Opening on 1 July as the chain's seventh London site on Shoreditch's Commercial Street, this steak restaurant emphasizes a lean menu, competitive pricing and location-specific innovation that have fuelled its expansion. The new outlet replaces a Pizza Express that closed in December 2018 and introduces quirky features such as a seemingly randomly reconstructed 19th-century stove dedicated to sticky toffee pudding and a 'beef tasting club'. Presented as an example of sensible scaling in a tough market, the concept's single-item, affordable steak focus and willingness to adapt per site are strengths, though observers warn that further growth could face familiar pitfalls—overambitious opening schedules, stagnation and shifting tastes—making initiatives like a proposed workshop at the Arcade Food Theatre at Centre Point potential routes for evolution." - James Hansen
Γιώργος Κ.
Natasha MacNevin R.
Jordan G.
Quyen L.
Brandon
Stephen D
Vin C.
Nikos A.
