{"id":781465,"date":"2026-02-22T11:58:43","date_gmt":"2026-02-22T11:58:43","guid":{"rendered":"https:\/\/www.europesays.com\/uk\/781465\/"},"modified":"2026-02-22T11:58:43","modified_gmt":"2026-02-22T11:58:43","slug":"flat-iron-is-set-to-open-a-brand-new-restaurant-in-birmingham-this-summer","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/uk\/781465\/","title":{"rendered":"Flat Iron is set to open a brand-new restaurant in Birmingham this summer"},"content":{"rendered":"<p>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" fetchpriority=\"high\" src=\"https:\/\/www.europesays.com\/uk\/wp-content\/uploads\/2026\/02\/Flat-Iron-July25-JustinDeSouza-64-3-1024x684.jpeg\" class=\"img-fluid\" alt=\"Flat Iron steak\" width=\"1024\" height=\"684\"\/><br \/>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tCredit: Justin De Souza<\/p>\n<p>    Save<\/p>\n<p>Juicy, tender and full of flavour. What makes for a great steak sounds so simple on paper, but in practice, it has often proved more elusive unless you\u2019re willing to pay through the nose for it. That\u2019s why<strong> Flat Iron<\/strong> is on a mission to make<strong> great steak available for everyone<\/strong>, with eyes next set on Birmingham.<\/p>\n<p>Having opened as a pop-up above a pub in East London in 2012, Flat Iron now <strong>boasts 15 restaurants in the capital<\/strong>, alongside more in Cambridge, Leeds, Manchester, Brighton, Bristol and soon Newcastle. This commitment to high-quality steaks has even led Flat Iron to create its<strong> own herd of cattle in Yorkshire<\/strong>, rearing Wagyu.<\/p>\n<p> <b>What will Flat Iron in Birmingham be like?<\/b> <img fetchpriority=\"high\" decoding=\"async\" class=\"size-full wp-image-22039\" src=\"data:image\/svg+xml,%3Csvg%20xmlns=\" http:=\"\" alt=\"Flat Iron food spread\" width=\"854\" height=\"1280\" data-lazy- data-lazy- data-lazy-src=\"https:\/\/www.europesays.com\/uk\/wp-content\/uploads\/2026\/02\/Flat-Iron-July25-JustinDeSouza-129-2.jpeg\"\/>Credit: Justin De Souza <\/p>\n<p>Flat Iron will open its first Birmingham restaurant <strong>this summer<\/strong> at <strong>41-42 Temple Street<\/strong>, taking over from The Botanist, which closed last summer after 10 years. Set in a historic building, close to Victoria Square, neighbours include The Ivy, Manahatta, The Cocktail Club and The Trocadero for a lively and grand atmosphere.<\/p>\n<p>The restaurant\u2019s menu is led by the<strong> signature \u2018Flat Iron\u2019 steak<\/strong>, taken from the often overlooked featherblade, known for its flavour, tenderness and juiciness, as well as a rotating board of specials, including <strong>Wagyu daily specials<\/strong> and a <strong>green chilli cheeseburger<\/strong>. Sides include <strong>beef dripping chips<\/strong>, <strong>truffled macaroni cheese<\/strong> and <strong>crispy bone marrow garlic mash<\/strong>.<\/p>\n<p> <img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-22040\" src=\"data:image\/svg+xml,%3Csvg%20xmlns=\" http:=\"\" alt=\"Flat Iron food spread\" width=\"914\" height=\"1280\" data-lazy- data-lazy- data-lazy-src=\"https:\/\/www.europesays.com\/uk\/wp-content\/uploads\/2026\/02\/Copy-of-Copy-of-230405_FlatIronWine_134-1.jpeg\"\/>Credit: Justin De Souza <\/p>\n<p>\u201cFrom the very beginning, Flat Iron has been about offering carefully sourced, high-quality steak at great value,\u201d said Flat Iron\u2019s Head of Beef, Fred Smith. \u201cWe\u2019re delighted to be bringing Flat Iron to the city\u2019s vibrant dining scene and are looking forward to opening our doors this summer.\u201d<\/p>\n<p>The restaurant will span <strong>two floors, with 60 covers on the ground floor and a further 50 on the first<\/strong>. On top of steaks, enjoy a curated selection of wines\u2014including <strong>Flat Iron\u2019s very own Malbec<\/strong>\u2014alongside a selection of draught beer, house fizzes and Flat Iron\u2019s signature cocktails.<\/p>\n","protected":false},"excerpt":{"rendered":"Credit: Justin De Souza Save Juicy, tender and full of flavour. What makes for a great steak sounds&hellip;\n","protected":false},"author":2,"featured_media":781466,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_share_on_mastodon":"0"},"categories":[7820],"tags":[855,748,393,4884,43994,67620,16,15],"class_list":["post-781465","post","type-post","status-publish","format-standard","has-post-thumbnail","category-birmingham","tag-birmingham","tag-britain","tag-england","tag-great-britain","tag-red-meat","tag-steak","tag-uk","tag-united-kingdom"],"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@uk\/116114168774482141","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/posts\/781465","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/comments?post=781465"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/posts\/781465\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/media\/781466"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/media?parent=781465"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/categories?post=781465"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/tags?post=781465"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}