Shoreditch is about to get a serious flavour upgrade. On June 12th, The Black Cow, a sizzling new Middle Eastern steakhouse in Shoreditch by Shiri Kraus and Amir Batito, opens its doors at The Stage — the historic site of the 1570s Curtain Playhouse. With theatrical dishes like flaming Josper-grilled steaks, lamb merguez corn dogs, and cornbread with lamb butter, this isn’t just dinner — it’s a performance. And if you’re hungry for more local flavours, check out our guide to the best restaurants in Shoreditch for creatives.
What inspired you and Amir Batito to create The Black Cow, and why did you choose East London for its home?
The Black Cow came out of a craving – ours, and everyone else’s. We wanted somewhere that served serious meat, full of flavour, with no compromise, and surrounded by warmth and attitude. Not stiff white-tablecloth vibes – real hospitality, fire, and bold food. East London made sense. It’s raw, creative, unpredictable -the kind of place where tradition and innovation don’t clash, they dance. We didn’t want to blend in, and this side of the city doesn’t ask you to.
How does the history of The Stage and the original Curtain Playhouse influence the atmosphere or spirit of The Black Cow?
This site has real history – proper performance DNA. We’re not interested in mimicking the past, but we pay huge respect to it, and we’ve absolutely drawn from it. The design is a blend of Middle Eastern traditional theatre and classic modern-day Broadway. The mezzanine and stall layout gives you a perfect view of the real show – our open kitchen – where the fire, the plating, the action all unfolds like a live performance. We’ve even got a private dining space at the back called The Back Stage, our take on a backstage moment, rich with deep colour and intimacy. Think velvet curtains, dramatic lighting, original theatre chairs m – it’s got that layered, immersive vibe. You walk in and feel like you’re not just here to eat – you’re part of the scene.
Your menu beautifully fuses Middle Eastern flavours with steakhouse traditions. How did you develop this unique culinary vision?
It is who we are, and it comes from deep within each of us. We built it from memory and instinct. We both grew up around fire, spice, and generosity. Big meats, bold flavours, charred everything – but with balance and respect for produce. We took that heritage and applied it to a steakhouse- a format that too often forgets its roots. Most steakhouses feel formulaic. We wanted something with rhythm, soul, and edge. So you get that classic cuts, but with our flavours and spices – za’atar, preserved lemon, harissa, yoghurt and fresh herbs running through every dish. It’s East Med meets East End.
“Breaking Bread” and other small plates sound incredible — how important is the idea of sharing to The Black Cow’s dining experience?
Sharing is non-negotiable. Breaking bread isn’t just about carbs – it’s about connection. The first thing that hits the table here is warmth. We want people to reach across the table, dip their corn bread with lamb butter into feta cream, or take a piece of artichoke, break the crispy burial pastry from our renowned “Casbah”- It breaks down the formality straight away. That’s the kind of experience we grew up with – tables that feel generous, noisy, a bit messy. That’s what we’re recreating.
Steaks cooked over a Josper grill and served with flaming herbs are quite a statement. What can guests expect from the tableside service?
Fire, flavour, theatre — in that order. The Josper gives us unmatched depth — high heat, smoke, and a crust that sings. Then comes the flaming herb finish at the table, which hits you with smell, sound, heat. It’s paired with our signature burnt herb oil for extra punch, and it compliments the real star — our dry-aged beef. We dry it ourselves, in full view, in massive floor-to-ceiling fridges right in the restaurant. It’s farm to table, then from fridge to fire, all in front of you. No hiding, no shortcuts.
You’ve created some amazing signature cocktails, like the Ottoman Martini. How do the drinks complement the boldness of the food menu?
We treat drinks with the same mindset as the food: bold, unexpected, no passengers. Our drinks are built for that job. This food doesn’t whisper, so the drinks can’t either. The Ottoman Martini is our take on an espresso martini – but done our way. We use proper Turkish coffee, steeped with cardamom, nodding to the deep, traditional flavours of the region. Then we finish it with cream for added richness and texture. It’s bold, aromatic, and unapologetically rooted in the same culture and intensity that runs through the food. Every drink on the list is made with that same intent – to stand tall next to the food, not fade into the background.
Can you tell us more about your philosophy behind selecting wines from lesser-known, family-owned producers?
Wines should feel like stories, not stock. We work with smaller, often family-run producers who actually care – the kind of people who walk their vines, not just manage spreadsheets. It’s not about showing off price points. It’s about making the guest feel like they’ve discovered something. We’ve got reds from Lebanon, whites from the Caucasus, and everything in between – wines with character, that talk back to the food in a good way.
Launching a new restaurant is always a journey. What has been the most rewarding (or surprising) part of bringing The Black Cow to life so far?
Watching the idea become a living thing. Seeing strangers come in, get it immediately, and get the conversation going. That’s been the most rewarding bit. People walk in expecting a steakhouse – they leave having experienced something far more personal. The surprise? How quickly it grew legs. From day one, it’s had this heartbeat – like it knew what it wanted to be before we even finished building it.
