When your friends are forever enthusing about a newish steakhouse they have discovered, it only seems right to see for yourself if their recommendation is a valid one.
Opened just over two years ago, Three Flames Steakhouse provided a warm welcome on a cold midwinter’s night, thanks to a cosy interior and friendly staff. You certainly will not be keeping your coat on here when you visit. That might make you smile, but the number of restaurants where staff assume that you will not be using the cloakroom seems to be on the increase!
Situated to the east of Wakefield, just off junction 40 of the M1, the restaurant also has a good-sized car park.
Worth staking out
The steakhouse prides itself on offering the best cuts of Himalayan salt-aged steaks and premium cuts of Wagyu. A novel touch is the meat counter which you will encounter as you enter the premises. Displaying all the cuts, of it reminded me more of a butcher’s shop than a restaurant.
The 120-cover restaurant has two rooms. I would advise sitting in the larger one as the smaller one contains the bar, which at busy times might not be ideal if you are seeking a quieter experience.
The most popular dish served is the surf and turf option in which an 8oz fillet steak is served with king prawns in chilli and garlic butter, but not bring a lover of prawns I opted for a 10oz ribeye, cooked well done.
Ilham, the restaurant owner, looked slightly bemused by my cooking preference. Within ten minutes a small sample cut of 28-day dry-aged Angus sirloin cooked medium rare arrived on the table. Whether it was intended to demonstrate how good the steak tasted when cooked in this fashion I’m not sure, but the impression I got was that the customer is always at the heart of everything they do at Three Flames.
The meat is on
My ribeye arrived perfectly presented on a wooden board, complete with tomato and green vegetables. Charcoal grilled, my steak was still juicy despite being cooked in accordance with my request.
There are thick cut chips among the extras you can order, along with various sauces. I went for a very thick, slightly creamy peppercorn sauce, though I was surprised that they didn’t do a blue cheese sauce as that, to me, is a great addition to a good steak. Still, I’m sure if you asked any of the staff they would try their best to assist. Served piping hot, my main providing a satisfying experience.
When I discovered that some of the desserts are homemade, it only seemed right to have the sticky toffee pudding, served with ice cream. A moist and wholesome sponge with a strong toffee taste, the dessert complemented the rest of my meal.
The restaurant also serves chicken, salmon and burger dishes, though personally I cannot see the point of going to a steak restaurant and not having the main attraction.
Access for all
Although Three Flames is on the top floor, and usually reached via a flight of stairs, there is also another entrance on the ground floor, where the disabled toilets are, which leads to a lift whereby access to the main restaurant can be gained.
Staking a claim
My 10oz ribeye cost £28, chunky chips £5, sticky toffee pudding £11. A set menu served Monday to Friday 4pm-6.30pm, Saturday 1pm-5pm costs £19 for one course, £24 for two courses and £29 for three courses. Until the end of January you can get 25% off from Monday to Thursday if you quote “Flames25” when paying.
The recommendation I received was a good one. Three Flames is a restaurant I would return to again for good service, quality food and a warm atmosphere; a new flame that shines brightly.
CLICK HERE TO DONATE TO OUR CROWDFUNDER
HELP US BECOME STRONGER SO THAT WE CAN CONTINUE TO DELIVER POWERFUL CITIZEN JOURNALISM!
