Blacklock Soho 22

The Basement, 24 Great Windmill Street , London, W1D 7LG

2 reviews

32 British Soho

  • Blacklock
  • Blacklock
  • Sunday roasts London restaurant bar

SquareMeal Review of Blacklock Soho

SquareMeal London Hot 100 2018As an affordable on-trend eatery with great food worth talking about, this cool basement chophouse is manna for West End diners on the prowl. Blacklock’s incognito street entrance adds to the allure, although it won’t prepare you for the rocking basement room that’s full to bursting with a garrulous young crowd. Vintage Blacklock foundry irons are used to press pork, lamb and beef chops on the charcoal grill, which also lends its smoky flavours to daily specials such as maple-cured bacon. Best of all is the menu’s all-in sharing option, which sees the day’s ‘skinny chops’ piled onto strips of toasted flatbread to catch the juices, with sides ranging from beef-dripping chips to courgettes with Doddington cheese. Cocktails start at a fiver, otherwise pick from a clutch of British beers and wines on tap. You can make a reservation (although Blacklock favours walk-ins), while the sought-after Sunday roast gets booked up months in advance.

Are you the restaurant owner?

Click here for Links & Logos

8.0

Food & Drink: 8.5

Service: 6.0

Atmosphere: 7.0

Value: 8.0

Food & Drink: 4.0

Service: 3.0

Atmosphere: 4.0

Value: 4.0

Gourmand Gunno platinum reviewer 09 March 2015

It’s often been said there is no such thing as bad publicity and a huge amount of the column inches written about new London eatery Blacklock seem to focus on the fact that it is housed on the site of a former brothel at the margins of slightly seedy Soho. Sure, this helps, as does the no-booking policy which ensures queues of desperate would-be hipsters at peak times, but what matters here is the food. This is reason enough to ensure Blacklock’s success. It’s also good value and the place has a great vibe, as evidenced by a recent visit undertaken by a friend and myself. There are no vestiges of the building’s previous life and the model here – both in terms of décor and menu – is one premised on simplicity: think white-washed walls, chunky wooden tables and an open kitchen. Similar to the ever-popular and successful Burger & Lobster, Blacklock is the antithesis of choice – what you see is what you get. It’s all about wonderfully high-quality (organic) meat, cooked pink over charcoal and then pressed with the eponymous Blacklock iron. Diners chose, beef, pork, lamb or all three. We went for the latter option, sharing their ‘all-in’ platter. The meat was juicy and luscious and the decision to provide starch in the form of grilled flatbread (which soaks up the meat’s juices perfectly) is a masterstroke, far more inventive than the ubiquitously pedestrian chip. The sides also spoke of quality, an amazingly intense dish of sweet potato (apparently cooked for ten hours) and beautiful pairing of charred courgette and chicory, topped with stilton. It’s simple, but it’s effective. Our food was also helped down with a very reasonably priced and quaffable carafe of Californian Pinot Noir. It was clear from where we sat that others were having a similarly good experience as us and the staff also seemed enthused about the job they were doing. There was a real buzz about the place, helped too by the great selection of tunes being played. While we loved it, one – easily rectifiable – quibble is that Blacklock still does not have a functioning coffee machine, despite being open for several weeks. Put this to one side; go and enjoy, but be prepared for the queue.

Food & Drink: 4.0

Service: 3.0

Atmosphere: 2.0

Value: 4.0

Richard E. platinum reviewer 26 February 2015

OK, it is no longer a working brothel (well, I don't think it is: the penchant for secret doors leading to "special" rooms may mean that the innocent looking sideboard in the corner is actually a gateway to a BDSM parlour frequented by lonesome billionaires), but Blacklock plays on the seedy former occupiers of this subterranean grill restaurant. There is nothing fancy here, nothing overly complex, either in decor or food. The metal staircase leads down to a cavernous, minimalist space, which one (well ok, maybe I) could well imagine has housed a dungeon in its recent past. The food is char-grilled chops (pork, lamb or beef), a few snacky starters, a few more sides and but four cocktails, with wine on tap. The food is beautifully cooked, the starters and sides (very small but) tasty and the cocktails (again small but) perfectly formed. The place deserves to do well. OK, not everything was perfect: the front door was still being put up and painted when we arrived, the place near deserted on a Saturday afternoon (although we were told that the queues are out the door Thursday and Friday nights) and the service in need of some work (how it can be this bad when there is basically one server per occupied table may explain why the queues were out the door the previous two nights). On the plus side, the eighties music on the Sonos is wonderfully cheesy (although the friendly front of house did have the good humour to come over and apologise when Belinda Carlisle's dulcet tones warbled over the airwaves). I'd certainly go back, maybe with a few chums so that the entire menu can be covered.

 1