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Bar Plus Block Steakhouse, Bath Review 2nd November 2017



Bar + Block 
Bar + Block is the new kid on the block as far as steakhouses go in Bath; it’s in a great location on James Street West, within walking distance of the shops and theatre so ideally placed. We liked the fresh and uncluttered interior, a mixture of brick and wood with leather banquette seating and some very chic and snazzy low hanging lights.

We took a Brooklyn lager at the bar and I eyed up the offer to create your own cocktail with Prosecco but wisely decided this might be the road to ruin and it was only Thursday, so we settled at a table with a tub of complimentary beef popcorn; a delicacy I can thoroughly recommend, popcorn cooked in beef dripping and salted to taste. The menu naturally favours beef and if you want a good steak, sourced from British cattle reared across the Pampas in South America, aged for twenty-eight days and cut on site, this is the place for you, but there are also plenty of other dishes, chicken, fish and a good choice for vegetarians.

The “Butchers Block” a wooden square cube on the table gives the special dish of the day and my dinner date chose this – beef fillet medallions with mushroom and truffle dauphinoise potatoes, garlic spinach and smoky béarnaise sauce. I’d had my eye on a new dish, slow cooked beef rib served with thyme sautéed potatoes, garlic spinach and a rich Malbec sauce which sounded lovely, so I lost no time in putting in my order for that.

We ordered an Argentinian Malbec to accompany all this which arrived promptly, served with nice large glasses for breathability and we were able to spend an agreeable time chatting and sipping whilst we waited for our dinners to be served. My word, when they came they looked magnificent; the fillet medallions served on a wooden board, cut thickly, cooked rare and laid out in a row. My rib of beef (and I did get one rib, bone and all) was laid to rest in the dark sticky sauce and I’m happy to say it fell away from the bone, was succulent, tender and delicious. Both dishes got our firm seal of approval from the first mouthful.

I’m ashamed to say that after this we felt still able to launch into dessert and chose cheesecake topped with salted toffee apple, shortcake oat crumble and warm chocolate toffee sauce for him and ice-cream for me (one scoop each of vanilla, honeycomb and lemon sorbet). The cheesecake was outstanding, and I really enjoyed the crunchy honeycomb ice-cream, offset by the wonderfully tart lemon sorbet. We had a lovely evening, service was excellent both friendly and efficient, and we couldn’t have asked for more.

Jacquie Vowles
 


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