“It’s all part of our plan to get Blackhouse seen as people’s ‘old favourite’ again...”
A bit of dinner theatre will come courtesy of the new “Butchers Block”, where steaks are weighed and cut at the table.
That’s Scott Grimbleby, Blackhouse’s Managing Director, talking about the revamp that the restaurant has been undergoing for the past fortnight, while closed to the public.
The interior has undergone not so much as a major overhaul, but a refresh, keeping the core of the restaurant that makes Blackhouse recognisably Blackhouse, but positioning it as a more casual destination than before: “Somewhere guests can hunker down, chat freely, feel comfortable and really enjoy the great food, drink and atmosphere”
As well as keeping its architectural personality, it’s also added to it, with a brand new extension - an all-weather conservatory with views of the newly revamped Bond Court to the restaurant’s north side, adding space for twenty extra guests.
The menu has undergone similar refinement, keeping upmarket grill house favourites led by steak and seafood. Each table will be given the “Book of Beef” - a guide on how to pick the right steak for you from their selection of classic cuts, as well as more contemporary and premium options like English Galician (15+ year dairy cows, all the rage in North Spain babes), and Wagyu.
All steaks are aged for a minimum of 28 days, before given 24 hours to rest before cooking. A bit of dinner theatre will come courtesy of the new “Butchers Block”, where steaks are weighed and cut at the table.
That’s the turf covered, but Blackhouse will also be looking to fill a gap in the market for a truly great seafood restaurant in Leeds by putting an emphasis on the “surf” side of the menu, sourcing high quality seafood and shellfish for dishes like seared sashimi tuna, and whole baked seabass.
The new, more informal Blackhouse opens this Saturday 29 October, for bookings go to the Blackhouse Leeds website
The Grill on the Square, 31-33 East Parade, Leeds, LS1 5PS
