Blacklock

Blacklock

Blacklock, a new subterranean chophouse is opening on 16 February in an old brothel on Great Windmill Street in Soho. It’s being setup by Gordon Ker, who abandoned the rat race for a job at Hawksmoor, while searching out the perfect chop across Montreal, the US, roadside shacks in Portugal and Turkish Ocakbasis on the Kingsland Road.

Blacklock will focus on three things – chops, chops and more chops. Beef, pork, lamb and veal chops, all served up in a bustling basement tucked away down a Soho side street with great wine on tap and cocktails for a fiver.

Their chops are sourced from The Warren Family in Cornwall, and are cooked on a homemade charcoal grill with a little help from vintage irons from the 1800s made by an iron foundry called Blacklock. The intense heat on top from the irons and underneath from the grill sears the chops leaving them hot and crispy on the outside but still perfectly pink and juicy in the middle.

Individual chops will start from £4.50 with stacks from £12.50 and mixed chops to share arriving on charcoal grilled bread to soak up the amazing meat juices. It’s not all meat and sweats though, as sides using seasonal British veg include grilled courgettes, chicory and stilton, barbequed baby gems and 12 hour ash-roasted sweet potatoes.

Wine will come exclusively on tap from Roberson Wines and there’ll be a roaming cocktail trolley serving cocktails for a fiver including a Nettle Gimlet and Grandma’s Spiked Lemonade: a boozy sherry number. Expect bottles too …

Open from 16 February: Monday – Saturday Noon to 11.30pm, Sunday to Sold Out.

Blacklock Guinea Pigs: A few days of chops, cocktails, mistakes and 1⁄2 price bills. 12-14 February.

www.theblacklock.com

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