A Brick-By-Brick Vision in Soho
Kid, a newly opened Turkish grill in Soho, is setting a fresh standard for culinary and architectural innovation with recycled bricks. Sertaç Dirik, known for revitalizing his family’s Mangal II restaurant in Dalston, partners with David Carter, a veteran of hit eateries like Smokestak, to launch his first solo venture. The result is an exciting fusion of tradition and modern design, housed in an 1897 corner building.
Designing with Eco-friendly Materials: A Sustainable Approach
The restaurant’s design, crafted by Box 9, utilizes 73,000 unfired K-Briqs made from construction waste. These environmentally-friendly bricks form intricate patterns and structures throughout the space, aligning perfectly with historic London façades while offering contemporary expressions of Turkish culture. Lou Davies of Box 9 explains their meticulous approach to each joint and brick, transforming it into a design statement.
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Warm Interiors with Global Flair
The interiors are softened with cork joists from Portugal‘s Amorim and enriched by brown Arc of Joan textiles on the banquettes, embroidered with kilim motifs. Moss-green canvas chairs add a touch of earthiness, while a bronze mobile by Turkish artist Selin Nisa Açıkel adds intrigue over the bakery below. The innovative use of these materials seamlessly complements this global touch in the brick architecture.
A Culinary Journey with Turkish Flavors
Start your meal with bread that epitomizes the restaurant’s open-bakery allure: tombik pide, warm from the wood oven, and Wildfarmed pide, charred from the grill. Snacks like crispy courgette flowers topped with grated tulum goat’s cheese and sucuk sausage paired with peach purée offer a taste of innovation. Meze selections include muhammara with walnuts and feta-like beyaz peynir. The restaurant design, featuring this unique brickwork, adds to the dining experience.
Signature Dishes that Hit the Mark
Kid’s lamb belly skewers, sweetbreads, and the showstopping mixed kebap showcase Dirik’s expertise in grilled meats, presented with scorched peppers and pink onions. Sides like a crisp çoban salata complement the dishes, rounding out a remarkable dining experience. The use of these materials not only makes a statement in sustainability but also in the aesthetic appeal of the restaurant.
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Finishing With a Sweet Note
End your meal with a delightful mountain tea rice pudding, infused with orange blossom—a refined blend that elevates traditional flavors. For a drink, try the şeftali margarita, capturing the essence of summer peachiness.
Kid is located at 55 Frith Street, London W1D 4SJ, UK.
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Frequently asked questions
What materials are used in Kid’s restaurant design?
The restaurant’s design uses 73,000 unfired K-Briqs made from construction waste. They are complemented by cork joists from Portugal, brown textiles with kilim motifs, and a bronze mobile by Turkish artist Selin Nisa Açıkel.
What is a standout dish at Kid restaurant?
Kid’s lamb belly skewers, sweetbreads, and the mixed kebap are standout dishes. They are served with scorched peppers and pink onions, showcasing Dirik’s expertise in grilled meats.
Where is Kid located in London?
Kid is located at 55 Frith Street, London W1D 4SJ, UK.
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