Fresh from a full-scale refurbishment, Blackhouse has stepped back into the Leeds dining scene with the confidence of a restaurant that knows exactly what it does best.

The menu may have expanded, but the heart of the operation remains firmly rooted in the steak that has defined it for nearly two decades.

Tucked away on East Parade, the restaurant recently marked its 18th birthday with a refreshed look and a renewed focus on seasonal produce.

Blackhouse is tucked away on East Parade. | YEP

placeholder image — Blackhouse is tucked away on East Parade. | YEP

The redesign strikes a balance between sleek modernity and warm comfort, featuring low lighting, plush seating, and a gentle buzz that feels inviting rather than overbearing.

Those who prefer a view with their dinner will find themselves in the orangery, where floor‑to‑ceiling windows and heat lamps create a cosy refuge, even on a bleak January evening. It’s here that my guest and I settle in, surrounded by only a handful of diners enjoying the calm midweek atmosphere.

Blackhouse’s menu shifts with the seasons, offering monthly updates and a board of daily specials. It’s the latter that immediately draws my attention.

With oysters off the cards, we begin with the beef fillet tartare, presented in a hollowed bone and enriched with bone marrow.

Guests can sit inside or in the heated orangery. | YEP

It’s a beautifully assembled dish - creamy, delicately seasoned and noticeably milder than many tartares, making it an ideal introduction for anyone wary of stronger flavours. It’s the sort of starter that quietly impresses and lingers in the memory.

We follow this with grilled king scallops gratinee, served in their half shells and baked with herbs. The presentation alone earns a moment of appreciation, but the cooking is what seals it: tender, sweet scallops lifted by a rich, aromatic crust.

Choosing a main proves more difficult. The specials board is tempting, and the regular menu is hardly short of contenders.

Fortunately, our server, Jake, guides us through the options with the kind of easy confidence that comes from knowing the kitchen well. His recommendation - a 1.3kg tomahawk to share - sounds ambitious, but we take the plunge.

It arrives sliced, bone‑in, cooked to a perfect medium rare and glistening with promise. The peppercorn sauce we order alongside it is punchy and indulgent, though the steak hardly needs the help.

Chips and roasted seasonal vegetables accompany the dish, but they barely get a look‑in; the tomahawk is the undeniable star and more than enough to satisfy two hungry diners.

Despite insisting we couldn’t manage another bite, we’re eventually talked into sharing a pistachio and chocolate cremeux.

The pistachio and chocolate cremeux comes in a martini glass. | YEP

Served in a martini glass, it leans into a retro aesthetic that suits Blackhouse’s classic‑meets‑contemporary identity. It’s rich, smooth and entirely worth the discomfort of the cab ride home.

There’s little to fault about the restaurant. Blackhouse remains one of the strongest steak offerings in Leeds. I’m already curious to return and see how the menu evolves with the seasons.

Factfile

Address: 31-33 East Parade, Leeds LS1 5PS
Telephone: 0113 246 0669
Opening hours: Mon, closed; Tues-Wed, noon-11pm; Thurs, noon-midnight, Fri-Sat, noon-1am; Sun, noon-10pm
Website: http://blackhouse.uk.com/menus

Scores