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KİD

@kid_soho

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53-55 Frith Street. W1D 4SJ
(entrance on Bateman Street)

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The Circle of Life 🐐

Last week we had the absolute honour of hosting mama and papa Dirik (@sertacdirik parents) alongside his brother @ffferhatdirik, all of @mangal2restaurant fame.

To say the team was gassed (and Sertaç bricking it) would be an understatement. But these moments are what make a special industry so special - to serve and look after the ones we care most deeply for.

An inspiration just to be in the room with you. Thank you for the masterclass and Turkish delights. But thank you mainly for @sertacdirik. We couldn’t and wouldn’t have built this place without any of you 🤍 by @kid_soho

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12 days ago

A glimpse into our first two weeks of opening. A huge thank you for all the love and support, and especially to those who have already come to visit us.

We’re only just getting started 🐐🔥 by @kid_soho

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a month ago

Two years in the making. Half a year of building. All simmered down to this very day.

The opening of KİD.

A milestone in itself to get here. Yet, the real journey only now begins.

Excited (between gritted teeth) for what’s to come… by @kid_soho

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2 months ago

A few snaps from our final tasting at Mangal II.

Now, firmly on site in Soho and cracking on, in spite of the aftermath of delayed handovers, builders and saw dust.

Gassed to be here. So great to call Soho our new home. by @kid_soho

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2 months ago

It (literally) takes a village.

A sneak peek at some of the brilliant collaborators we have had the pleasure of working with. Many long-term collaborators of @box9design , others new to the fold, some we have met in our research travels through the breadth of Turkey.

@janhendzelstudio taking charge of our basement bakery tables - four bespoke, movable pieces designed to shift with the space as it moves between bread-making, dining + events.

@snacikel bringing her Turkish heritage + material instinct to the staircase, bending, casting + shaping reclaimed metals into an oversized sculptural mobile.

@arcofjoandesign giving new life to reclaimed textiles sourced from the fashion industry, military surplus + waste yarn. Hand over-dyed in burnt terracotta’s the fabrics retain their existing markings, repairs and patches.

Amca (uncle) we met in Eminoğlu, Istanbul as we went about sourcing all manner of sis, kebab and skewer for our mangal.

Yasin shaping custom made plates for the Adana. Sadly, these never made the cut but that’s all part of trying. Still, we managed to source some beautiful carved metalware from their shop - keep your eyes out for the Turkish delight, Turkish tea and Turkish coffee server ware. Yes, all Turkish. by @kid_soho

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2 months ago

As the hoarding comes down and the light floods in on Frith and Bateman, it’s all starting to feel very real (and surreal).

Less than four weeks until opening. Yikes.

A (rare) smile from Site Manager, Wayne (last slide), reminding you bookings go live August 10 at 1200 for a September 1 opening date. He ‘promises’ it’ll be built by then… by @kid_soho

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2 months ago

Behind the scenes, menu development at OG mangal II continues. A flurry of activity as ingredients and dishes continually evolve. But as twelve weeks of refinement (and restaurant build) nears an end, we now have an opening date. Set your calendars:

- Restaurant bookings available from Tuesday, September 1 (lunch and dinner).
- Bookable online only from Monday, August 10, 1200. by @kid_soho

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2 months ago

Into week 23 on site. Over twenty thousand bricks laid. Down to the last few. 
Floor to ceiling brickwork across every façade is an ambitious (and timely) brief. No shortage of learnings along the way. But the final result makes the effort more than worthy.

We hope to announce opening date next week as we near final stages of brick pointing. Long weekend ahead. by @kid_soho

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3 months ago

Late May in the Dirik family back garden.

Generational knowledge being passed down. Now shaping the menu for KİD.

İçli köfte by Cemile (Sertaç’s mum). The dough made through feel more than recipe.

Adana köfte by Ali (Sertaç’s dad). The kneading and coarseness of the grind to strike the balance where the köfte just attaches to the skewer but gives at the bite.

Retaining culture and nourishment in equal measure. by @kid_soho

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3 months ago

A glimpse into the intricacies and design inspiration behind KİD.

- A marrying of Soho’s architectural heritage with the warmth of Central Anatolia (both in design and in hospitality).
- The painstaking detail behind exposed floor to ceiling brickwork. Every measurement at the behest of 102.5mm x 215mm x 65mm (their size).
- An attentiveness to materiality. Sustainable waste brick and post-consumer card repurposed for surfaces. Reclaimed fabrics, dyed by hand and pieced together to give a new life, hand-stitched with kilim-inspired motifs.
- A celebration of the good people bringing this to life @box9design by @kid_soho

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3 months ago

The Saturday farmers market in Alsancak, İzmir.

Teyze (auntie) rolling, filling and gently cooking gözleme on dome-shaped (sac) griddles to order. A time-passed skill and tradition.

Served hot, they are as warming and nourishing as they are more-ish. At 100 lira (£1.50) they taste even better than they should.

If you know of any teyzes going, we are hiring for our September opening! by @kid_soho

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3 months ago

Sunrise overlooking the Bosphorus.

A (staple) dish born from these very waters. Balık ekmek. Fish bread as it translates. Arguably, the best thing you can eat in İstanbul. And certainly the best 200 lira (£2) you can spend.

What began as fishermen selling excess catch directly from their boats to passing commuters for just a few lira, has now become part of the city’s fabric.

Mackerel grilled on the plancha over coals. Rolled and folded into a lavash with a zippy salad, pomegranate dressing and spice blend. More pomegranate dressing, caramelised on the outside, served hot. Top tip: order two. by @kid_soho

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3 months ago