Flat Iron Waterloo

You're walking past the Young Vic, ducking into a narrow frontage on The Cut in Waterloo, and suddenly you're in a proper steakhouse with zero pretence. The room is stripped back—exposed brick, simple tables, a bar where you can watch your steak being cooked. It's the kind of place where they've obsessed over one thing: getting you an excellent piece of beef, aged properly, cooked right, without the theatre or the markup. The crowd's a mix of theatre-goers, local office workers and proper meat enthusiasts who've clocked that this is serious cooking at two-quid-fifty prices.