Take a short stroll around the side of Kings Cross station and you'll find yourself under the doorway of Bar + Block, the latest addition to London's already jam-packed steak scene. The restaurant-bar plates up succulent cuts of beef served alongside a range of honey-glazed and freshly seasoned sides, and some of the city's most flavoursome sauces. Trust me, it's perfect for those sniffling January nights when the weather's a cross between heavy rain and thick snow (aka slush). Slide into a booth, regain the feeling in your face and enjoy everything the kitchen has to offer.
The Venue & Atmosphere
The first thing you'll notice after entering is the stunning smell. A mix of thick charcoal smoke and the slight hint of the sweet glaze that's slathered over every cut, it sits above the entire venue and really tantalises your appetite. At the front of the venue sits a sleek looking bar, decorated with dark blue tiles and stocked with all the usual spirit suspects. The neon-light dissected cow display on the wall confirmed my initial judgement; this is not your run-of-the-mill steak house, it's a totally unique casual dining spot.
The restaurant area itself gives off a distinctly rustic feel. There is, of course, the now familiar combination of Edison bulbs, exposed brick walls and unfinished tables tops. But instead of being a cliche, you get quite a refreshing feeling. Far away from the stuffy, suit-and-tie steak eateries of old, the entire dining area is alive with sound. From the constant chatter, bursts of laughter and the sizzle that comes from the kitchen, the restaurant has an infectious energy and thankfully isn't afraid to celebrate it.
Having opened recently, the decor of Bar + Block gives the venue a rustic feel with subtle, sleek tones.
The Food & Drink
The bar serves all your favourite beers and spirit, as well as a few classic cocktails. Think mojitos, daiquiris and smooth margaritas - they all do the job. The real highlight is the food menu, featuring a selection of different cuts of steak, grilled dishes and topping-heavy burgers.
Onto the headline act. To start, we enjoyed the creamy mushrooms on a toasted ciabatta (£5.50) and the garlic king prawns (£7.50). Both dishes were beautifully seasoned and perfect for sharing, producing complimenting tastes on the palate. Despite soaking up the juices from the tarragon and shallot seasoned mushrooms, the toasted ciabatta managed to hold onto its crunch and offered well-balanced mouthfuls of food. The king prawns were similarly served with a toasted ciabatta and came in a small roasting pot, drenched in a light white wine, garlic and herb sauce. Delivering an explosion of sharp flavour as soon as each forkful hits the mouth, this dish was the perfect starter; plenty of taste, light and leaving you nicely posed for the hearty mains.
Being steak specialists, we were forgiven (at least I hope) for ignoring the grill and burger sections, and instead ploughed straight for the fillet (£23.95) and spiral cut (£25.50) options. Each steak was cooked perfectly to our preferences, but the true stars of the show had to be the line-up of freshly made sauces. Served in individual sharing pots, each highlighted drastically different flavours and were capable of turning the dish in completely new directions.
We chose to sample the Triple Peppercorn sauce (£1.50), the Ham Hock, Mushroom and Cheese sauce (£1.95) and the venue's signature 'B' sauce (£1.50). The latter punched hard and hits you right in the middle of the tongue with an incredibly dark spice sensation, while the peppercorn blend instead serves a sharp, spicy kick to the back of the throat. In contrast, the mushroom and cheese sauce was thick, wonderfully rich and perfectly calmed your mouth after the two previous sauces. To add a different dimension to the meal, the honey-glazed roasted winter vegetables (£2.95) present a warming sweet, almost earthy flavour. With beef dripping chunky chips served with each cut, you're looking at a gut-bursting, food-coma inducing meal.
Whether you're enjoying a fillet or a rib-eye at Bar + Block, the real decision is which sauce you go for
Summary
The steaks will always be perfectly cooked and the menu is diverse enough to appeal to all different tastes. But what's truly remarkable at Bar + Block is how the team manages to tie each dish together so well. Something of a build-your-own-steak-dinner spot, whichever combination of sauces, sides and cuts you order, the flavours will always build on each other and never fail to offer a balanced dining experience. Unimposing and relaxed, a night at Bar + Block will leave you floating on a high, despite adding plenty of a few extra pounds.
