Blacklock (Soho)

• We sat at the communal table which I think was the best spot as the lighting is dim (meaning good) and you felt the atmosphere
• My mum's chops are most favourite homemade dish and so I was excited to try the food
• You each choose your own starter (the egg and anchovy was very good) and a side dish each
• What really stood out for a place that's only been officially open for 2 days was the service
• Our waiter was on the ball but relaxed
• Cared for food with a good buzzy vibe (and soundtrack)
• There is a nice short menu with snacks to start
• That vegetable combo is always a winner and the sweet potato wonderfully smoky
• We liked the sound of Grandma's Spiked Lemonade with sherry and vodka and Nettle Gimlet made with homemade cordial
• The gimlet was a little sweet for me
• Various toppings are served on little crispbreads
• These were a nice appetiser but our chops came before I'd had my second mouthful so they were a little wasted on me because I just devoured the chops and didn't look back
• D was happy with this and made his way through the rest of my bites
• The wonderful thing about Blacklock apart from the helpful and friendly staff is they cook the chops to perfection
• The chops are cooked over charcoal to give them such a smokiness and vintage irons are used to get the fat crispy
• Blacklock (Soho) is definitely for meat lovers
• Even though we were stuffed we had seen the cheesecake being brought out to other tables and it looked too good to pass up
• We ordered one of the white chocolate cheesecake which came with a delicious rhubarb compote
• Blacklock on Great Windmill Street is your one stop shop for chops
• The queues are already forming up the stairs and down the street for this buzzy basement brothel hangout from Hawksmoor alumni
• The wait in the bar flies by when there is wine on tap and £
• 45 bottled cocktail for the table if you know you are in for the long haul
• Lamb chops piled on charcoal grilled flat bread to share with a choice of side for £
• The chop pile is truly a sight to behold
• The only slight issue is that you will find it difficult to choose one from a mouth watering selection of sides
• We started with the Cheese &
• These seemingly measly starters are in fact little mouthfuls of joy
• My partner in crime for the evening is usually defeated by her over ordering and leaves the rest to me
• The witty staff bring round a tub of their baked New York cheesecake with a hint of white chocolate
• A teacup of rhubarb coulis is thrown in for good measure
• The staff handle everything in style and keep everyone happy with a good dose of humour
• Go hungry and thirsty with a group of friends
• Had the 'all in' both times I've been so you start with small nibbles of crackers with Ham
• Juicy and very well seasoned and with that bread mopping up all the juices they really are a delight
• I couldn't leave a review without mentioning the sweet potato side either though which is a must order
• It turns out Blacklock is not the kind of place to take your in laws
• Their gimmick is simple &ndash
• We were brought four of each of the canapes (there are no starters)
• The dirty ham was a complete misnomer as there&rsquo
• Even the simple egg and anchovy was worthy of comment among us
• The blue cheese with pickles was fabulous
• I had wondered if it was really going to be as mountainous as everyone was making out and it was a decent showing
• Stephen and I left completely stuffed but we probably ate more than our fair share as the in laws are a bit fussy &ndash
• If it had been just the two of us I dare say I would have had more than enough room for dessert and might have wished those canapes were a bit beefier too
• I still did have room for dessert but I was denied any because the in laws were obviously keen to get the hell out of there
• D been given and advised us to chow on the beef rib first while it was piping hot &ndash
• T trouble yourself with a knife and fork
• My least liked cut was the pork belly rib which I thought tasted a bit too much like bacon
• All the chops sit on top of some bread which is meant to then soak up the meat juices
• I felt like the bread may have been fried or something first as it was ever so greasy and I didn&rsquo
• This is in contrast to the bread that sits underneath the grilled meats at Cirrik and which is one of the best bits of ordering it
• We had chosen Blacklock because it was from people affiliated with Hawksmoor and we thought it might be a bit more &lsquo
• It was total hipsterville with no frills dé
• (Especially when that music is uber cheesy Kool and the Gang
• ) Loud music is for clubbing and late night bars
• Another thing I kept hearing about Blacklock was that it did cocktails for £
• S definitely worth a visit once and would tick all the boxes if I had a meat loving (younger) visitor I wanted to impress with London&rsquo
• It is forgiven that there is a day all you want to do is eat meat
• After all Blacklock is specialised in "
• The temptation to get drunk before the food arrive was very easily resisted
• The nibbles was just a start to prepare for the arrival of the main event
• My favourite was the egg and anchovy
• Pork belly and lamb chops with 8 pieces to share between 2 people cooked on char grill giving a smokiness and pressed by an iron to give a crispness to the crust
• Juicy and succulent beside the pork chop which was a little bit dried
• Absolutely delicious with the charred smokiness flavour
• Also very good was the charred courgettes
• We neatly polished everything off the plates with no room left for dessert
• Not surprising with all the meat overloaded
• Mr T has beat me to it returning with friends just over a week of our initial visit
• He said the pork chop was cooked better the second time
• The only snag is no reservation for dinner
• Given that the standard Soho no reservations policy is being adhered to and queues will snake up the stairs
• Totally fine by me and I perched in front of the bartender who was mixing up £
• Also available were bottles of Negroni and Old Fashioned for the whole table to share (£
• 3 Little curls atop a crispy flatbread later and we were ready for chops
• A plate laden high with a combination of lamb
• The meaty aromas wafted round the room from the open kitchen where the chefs were flattening the meat over a metal plate with steaming hot irons or &lsquo
• The specials were scrawled on blackboard pillars around us and demand was high
• A party of 9 were digging into a gigantic platter (note to self to return with EVERYBODY in order to be at the receiving end of a similar meaty monstrosity)
• The entire operation is a slick machine
• This is unsurprising with Gordon Ker at the helm
• There's a chance it also might help that the waiters are both devilishly attractive and delightfully attentive
• This meat cavern is probably not appropriate for those of the vegetarian persuasion
• I must have walked back and forth in front of this little door countless times while I was frantically trying to contact my friends who were inside
• I saw a handwritten piece of paper with the words &ldquo
• She did a killer roast and fry up but our mid week meals were always filled with variations of chops
• To me there is something so comforting about them
• The restaurant was founded by 3 Hawksmoor steakhouse group veterans and so they know the importance of good meat and good cooking
• The chops come from The Warren Family in Cornwall and are cooked pink
• The restaurant is named after the Blacklock foundry in America&rsquo
• Cheesecake with rhubarb coolie was lovely too
• Juicy piece of lamb chop is a definite food highlight for me
• The irons they use to push it onto the grills and the way they serve it in heaps with soaked pieces of focaccia ish bread at the bottom
• The sauces are also heaven chilli hollandaise and 'green sauce' salsa verde basically
• T much during my visit to convince me such is the case at Blacklock
• Pre chop bites were easily the highlight of the meal &ndash
• Including a a beer and service I thought was very reasonable
• The food itself was all very tasty
• Some of the pre chop bites were a little under seasoned for our taste
• The 10hr ash roasted sweet potato was caramelised to perfection
• 2 types of lamb cuts) were very nice and sat on two slices of garlicky flat bread to mop/soak up and juices
• The heritage carrots and rainbow radish was well presented but not to my personal taste
• The beer selection was short but good
• The service was spot on and friendly throughout
• Everything is unchartered and unspoiled
• T admit to enjoying the tradition this early without sounding like you have Expectations with a Capital E
• You gotta try the Sunday lunch not many surpass the comfort of your mothers home but this is a place to take the humble meal and send it to new realms
• Wouldn't betray the secret to my ma but the roast potatoes were beyond anything I've ever eaten on a weekend plate
• Blacklock (Soho) is so good though that I have to share it with you so we will happily let them off
• Blacklock's menu is pretty simple
• Plates are piled with juicy lamb
• The perfect place to order a couple of cocktails (for a fiver) or a carafe of wine and eat some of Britain's best grilled meat on a plate
• A good mate of mine who has a vegetarian girlfriend was looking to celebrate his birthday with us and stipulated &ndash
• Had a great dinner with my brother on a Friday night
• Some of the best sides I've also had from a restaurant
• The charred gem lettuce had hints of hazelnut and the beef dripping chips were so tasty we ordered a second cup
• 4 each or a bundle with bread and sides
• We felt just ordering them individually was right for us
• Only slight flaw was the less than perfect Negroni I ordered
• To say I was excited is an understatement
• A 700g sirloin to a 1.2kg prime rib are cooked over charcoal giving it that distinctive and addictive smokey flavour while the kitchen's understanding of the Maillard reaction is so pronounced
• The resulting steak is served with a perfect caramelised glean
• One of the best steaks I've had in my life (but what else can you expect from 3 founders cut from Hawksmoor cloth
• Accompanying dishes are nothing to scoff at either and can't be ignored
• The grilled scallops with Nduja is something to behold with my only gripe that I only ordered one
• A couple of Sundays ago I was tasked with finding somewhere for a group of friends and I to go
• Eventually I struck gold with Blacklock in Soho
• T wait to experience it with my friends
• The restaurant was located on the basement
• We were immediately welcomed with the friendly staff and loud music
• We arrived at 6pm but the restaurant was fully occupied within a short period
• When you let the quality of the meat do most of the talking then there is not much left to do
• The best value deal is definitely the &lsquo
• All the chops and sides were very tasty
• Means the quality of the meat is something that you&rsquo
• Pork and beef was plentiful and tasty
• 20 per person is s good deal
• A chilled basement restaurant with a simple menu at the happening Great Windmill street in Soho
• The dilemma we Arabs have with meat is that we're used to well done meat
• Yet at the same time we appreciate a good cut that is less cooked
• Their meat is barbequed over charcoal and ironed down
• The sweet potatos were a bit overcooked though
• Blacklock (Soho) is famed for its chops and chops you should get
• Watered it down with some red wine
• They even noted and remembered it was my partners birthday (had mentioned 1 week prior to our visit) and made it extra special without me having to say a cute little surprise
• Always go for the lamb cutlets they are a very good starter
• The smoked sweet potato is just on another level

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