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Readers are already warming to this ‘great, cosy steakhouse’ – a newcomer to meat-heavy Bloomsbury scene that is getting top reviews for its knowledgeable service and terrific food. The ‘expert’ in
question is main man Daniel Veron, who has been in the business of butchering and grilling pampas-reared beef for five decades. His menu majors in ‘cooked to perfection’ steaks – rump, rib-eye,
fillet and sirloin, served individually or as a mighty quartet on one plate. He-man ‘parrilladas’ (mixed grills) are enough for two, and the kitchen also sends out international specials ranging
from beef milanese topped with a fried egg to chicken suprême steeped in whisky and lemon. Start with empanadas, salmon tiradito with guacamole or aubergine escabèche, and round off with chocolate
tart or passion fruit mousse. To drink, there are some beefy Argentinian numbers among the list of international tipples.
I jump out of the cab, already pretty sure that I’m five minutes late for the group dinner that I arranged. I give my name to the waitress, who leads me downstairs and tells me that two of my friends are already here, but still tries to reassure me with a smile. Great, I am late.Apologies are made and I take a bit of heckling from old friends. Luckily I’m not the last one to get there, so I relax and take a look around. Downstairs is more intimate, with larger tables for groups, than the ground floor. Sufficiently dark, but not over-the-top, so that it’s very relaxed without being too seedy/first-date-y. We’re at The Bull Steak Expert - not the most straightforward or modest name, but apt for a small Argentinian restaurant specialising in, erm, steak.From the outside, it doesn’t look like much. Just a small restaurant, sandwiched between a couple of delis on Red Lion Street. Almost invisible on street level, even with a red neon sign, it’s the kind of place you can walk past a hundred times and still miss; the kind of restaurant which is self-assured enough that it doesn’t need to gloat...
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