Kid Restaurant Review: Turkish‑Inspired Fire‑Grilled Delights in Soho
Kid, a new Turkish‑inspired eatery in Soho, pairs live‑fire cooking with inventive twists on classic dishes. Chef Sertaç Dirik and restaurateur David Carter bring their diverse culinary backgrounds to create a menu that balances smoky, rich, and sharp flavors. The review highlights standout dishes,…
By Felo News Desk · Published
Kid has opened on a corner in London’s Soho, offering a Turkish‑inspired menu that is anything but conventional. Chef Sertaç Dirik and restaurateur David Carter, both seasoned in blending culinary traditions, bring their signature styles to a new concept that relies on live‑fire cooking and bold flavor combinations.
Who Are the Minds Behind Kid?
David Carter is no stranger to London’s food scene. He launched Smokestak in Shoreditch a decade ago, a bar‑bistro that turned brisket and peach cobbler into London’s hottest tickets. Five years later he opened Manteca, a modern Italian trattoria, and later, the Michelin‑starred Oma in Borough, followed by its sister venue Agora. Each venue showcases Carter’s knack for marrying American, Italian, and Greek influences into dishes that feel both familiar and adventurous.
Chef Sertaç Dirik grew up in Copenhagen, trained in European kitchens, and returned to London to revive his family’s culinary legacy. His previous venture, Mangal 2 in Dalston, earned acclaim for its inventive takes on Turkish barbecue. Together, Dirik and Carter share a passion for setting fire to food—literally—creating dishes that are smoky, rich, and sharply flavored.
Location and Ambience
Kid is listed on Frith Street, but the actual entrance is on Bateman Street. The discreet front door leads diners into a space that feels like a modern industrial loft, with a long counter that centers on a central grill. The interior is dominated by warm browns and a “sumptuous sackcloth and ashes” aesthetic, offering a deliberately uncosy atmosphere that encourages guests to focus on the fire and the food.
Guests often find themselves wandering past the glass‑fronted corner, only to discover a bustling dining room where patrons sip gemlik martinis—black olive, black pepper, white vermouth, and frozen gin—while watching the flames dance.
The Menu: A Fusion of Tradition and Innovation
Kid’s menu is firmly rooted in Turkish cuisine but features inventive twists that keep the experience fresh. Highlights include:
- Sucuk with Grilled Peach Puree: A classic Turkish sausage paired with a sweet, smoky peach reduction.
- İçli Köfte with Aged Beef: Meatballs filled with seasoned beef, offering a deeper flavor profile than the usual lamb.
- Galata Mackerel: The star of the show, this fish is butterflied, blackened, and grilled to a crisp skin, then stuffed with a carrot‑based slaw that carries the taste of rich shellfish stock.
- Kid Goat Dish: A £65 entrée featuring goat meat wrapped in fig leaf and freekeh, served in an earthenware pot that resembles a lamb shank.
- Courgette Flowers: Crispy battered shells filled with goat cheese and drizzled in honey, priced at £7 each.
- Bluefin Tuna Ezme: A tartare served on a fried, decadent cracker.
- Mastic Ice‑Cream with Mint Oil: A unique dessert that tastes like toothpaste, praised for its refreshing finish.
- Mountain Tea Rice Pudding: Infused with sideritis, topped with a crunchy brûlée.
Drinks include a slightly muddy Turkish coffee that keeps guests wired for hours. The menu’s price point starts around £45 per person, with drinks and service added on.
What Makes Kid Stand Out?
Kid’s success lies in its ability to fuse diverse culinary influences into a coherent dining experience. The live‑fire grill delivers a smoky depth that complements the sharpness of the Turkish spices. The interior design, while industrial, creates a focused environment where the food takes center stage. The menu’s balance—fat, richness, and sharpness—ensures that each dish feels complete without overpowering the palate.
Despite the bold flavors, the restaurant remains accessible to diners who might be hesitant about goat meat. The goat dish is presented in a way that mirrors familiar lamb preparations, easing any reservations.
Future Outlook
Kid has already attracted a loyal following of Smokestak enthusiasts and Mangal 2 fans. With its unique concept and strong leadership, the restaurant is poised to become a staple in Soho’s competitive dining scene. Whether you’re a fan of Turkish cuisine or simply looking for a memorable fire‑grilled meal, Kid offers a distinctive experience worth exploring.
Key facts
- Chef Sertaç Dirik and restaurateur David Carter bring decades of culinary experience to Kid.
- The menu blends classic Turkish dishes with inventive twists, such as sucuk with peach puree.
- Kid’s Galata mackerel is the standout dish, featuring a smoky, blackened finish and a carrot slaw.
- The interior combines industrial design with a focus on the central grill, creating an immersive dining experience.
- The restaurant offers a unique drink menu, including a slightly muddy Turkish coffee and gemlik martinis.
- Kid’s pricing starts at £45 per person, with drinks and service added separately.
Why it matters
Kid showcases how traditional Turkish flavors can be reinvented through live‑fire techniques and cross‑cultural influences, offering diners a fresh take on familiar dishes.
Frequently asked questions
What are the opening hours of Kid?
Kid is open Monday to Saturday, serving lunch from noon to 3 pm and dinner from 5 pm to 10 pm.
Is Kid suitable for vegetarians?
While the menu is heavily focused on meat, there are vegetarian options such as courgette flowers and bluefin tuna ezme.
Do I need a reservation?
Kid is popular and often busy, so it’s advisable to book a table in advance.
Sources
- [1] theguardian.com — originally reported as “Kid, London W1: ‘Fat, richness, sharpness, all in perfect balance’ – restaurant review”
