Flat Iron specialises in only one dish on the menu - a little known butcher's cut called 'the flat iron'.
The restaurant began life as a belief by Charlie 'Beef' Carroll that really great steak could be made available to all, without breaking the bank:
"I always thought it was a shame that the only way to guarantee an amazing steak was to pay eye-watering prices, and that was something I wanted to change. The flat iron cut has been massively overlooked in the past and if expertly butchered, has a tenderness second only to fillet".
The dining room is designed by Ben Chapman, mastermind of Ben Spalding's hotly awaited new project in Islington, The John Salt.
Still taking drinks seriously as well, a tight and focused wine list with great options to complement the beef is also on hand, together with a careful selection of craft beers and cocktails.
The basement houses the mouthwatering doughnut bar, with current fillings including Yorkshire Rhubarb and Tahitian Vanilla Custard, to enjoy with a classic house cocktail.