On 23 January, following a successful pop-up with The Winemakers Club, Flat Iron is permanently opening the doors to its Liverpool Street restaurant in London's EC3.
Located a stone’s throw from The Gherkin, in the heart of the city, Flat Iron will be celebrating the launch with a giveaway of special cuts of beef from a 28-month-old Wagyu from Primrose Hill Farm in North Yorkshire.
A host of most loved specials will be introduced on the night, from sirloin to rib eye, with the signature Flat Iron steak taking centre stage. Flat Iron’s beef dripping chips will be available alongside cult-favourite creamed spinach and Sophie’s salad with blue cheese, candied pecans and lemon dressing. For dessert, there’ll be bowls filled with a Flat Iron classic, a rich Cru Virunga chocolate mousse, made with ethically-sourced chocolate from the Congo, topped with dark Amarena cherries.
A selection of the pop up’s most popular wines will also be on offer, both by the Magnum and by the litre.
For those who are unable to make it to the giveaway, a range of lesser known cuts including a Cornish Denver, rib fingers and the Flat Iron burger will be chalked up daily on the blackboards.
“We were thrilled with the response from our pop-up with The Winemakers Club, and we are so excited to announce that Flat Iron will be opening permanently at Bevis Marks. We’re constantly testing the flavour and quality of various herds – it’s a very stringent selection process so 28-month-old Wagyu is going to be amazing. We can’t wait to throw open the doors and give our customers the opportunity to try our Flat Iron steak and other special cuts” says Founder Charlie.
Flat Iron Liverpool Street opens on the 20th of January and a giveaway of a selection of Flat Iron’s best cuts will be taking place on the 23rd from 5.30pm. 28-month-old Wagyu and Flat Iron Steaks will be complimentary all evening (first come first served) and sides and drinks will be charged at menu price.