Flat Iron, the ‘single-steak’ dining concept from former operations advisor at Wahaca, Charlie Carroll, is to operate a pop-up restaurant upstairs at the Owl and Pussycat pub in London’s Shoreditch.
The pop-up will last for six weeks from 18 July. The concept is based on offering a butcher’s cut called the flat iron.
Carroll said: “I always thought it a shame that the only way to guarantee an amazing steak was to pay eye-watering prices. I wondered if there was a way to democratise really great beef. The flat iron cut has been massively overlooked in the past and if expertly butchered it has a tenderness similar to fillet.
“From Meat Liquor, through Burger and Lobster to the keenly awaited Bubbledogs, people are increasingly recognising that if you focus on doing one thing and have a real depth of passion for it, you have a shot at doing it really, really well.”
