Well travelled, well-informed bunch that we are, I remember a huge flurry of excitement when London’s Fat Duck descended on our shores. Although as far as I remember there wasn’t any “London’s Fat Duck” when I was studying there. Nevertheless we lapped it up—cue thronging queues and raving reviews. But we also are a fickle bunch looking for the next high. So here’s your newest London import in the CBD—The Feather Blade.
Founder and chef, 27 year old Sheen cut his teeth at the famed steakhouse Flat Iron, where I once queued two hours straight for a taste of their (£10) steak. The flat iron cut is an alternative and fairly unknown cut proffered only by the most confident of chefs. It is a cut from the shoulder and is accompanied by a gristly membrane that affects the texture of the steak. At Flat Iron, what I had was soft, slightly chewier and pink-tinged. There, also, the allure was definitely in its price tag but also in the autonomy of sauce pairings and veritable choice of sides.
Similarly, at Feather Blade, sauce accompaniments ($2 each) include Bearnaise, Horseradish Cream, Sichuan Peppercorn or Red Wine. Sides such as truffle corn, cheesy spinach or creamy mashed potatoes are ($7) a pop.
Fair warning that all these little ad-ons will creep up and the bill may be larger than expected.
In any case, a wildly successful pop-up stint saw queues that wrapped around a block, cementing The Feather Blade’s decision to stay on. Steak lovers rejoice, come Apr 24, The Feather Blade will be permanently moving into 90 Club Street. On that day, Wagyu feather blade steaks will be dished out from 7pm, courtesy of the joint. The meal comes also with a complimentary dessert of Udders ice cream. We all set.
90 Club St.; no-reservations
Tue to Sun from 5.30pm til late.