Kid in London’s Soho brings chef Sertaç Dirik together with restaurateur David Carter in a setting shaped by fire, brick and dark materials. The restaurant opened in September and has attracted renewed design and dining attention through a recent feature; it is not opening for the first time today. Its address is 55 Frith Street, with entry from Bateman Street, where a small goat motif on the door echoes its name.
How Box 9 turns brickwork into a spatial framework
Box 9’s design connects formerly separate units within a late nineteenth-century corner building. K-Briqs, made using construction waste without kiln firing, appear in screens, fireplace surrounds and stair walls. The bricks do more than supply a nostalgic surface: their arrangement distributes views, light and the distance between seats.
The corner exterior places Kid within an older Soho building.A perforated brick wall filters views and light around the seating.
The photographs alternate perforated screens with solid brick walls. One maintains partial openness while the other gives wall-side seating a sense of enclosure. Chocolate-coloured banquettes, green chair surfaces and a dark ceiling lower the room’s visual centre of gravity. Warm light concentrates on tableware and tabletops, with charcoal fire providing a more immediate focal point. These arrangements are visible in images; acoustics, seating comfort and service rhythm require an actual visit to assess.
Brick openings and a dark banquette define a wall-side seating detail.
Begin with the grill and the bread
Dirik places fire and Turkish breads at the centre of the food, with pide, grilled meats, meze and combinations using house-made sucuk. Vegetables, cheese and sauces also contribute, including courgette flowers paired with tulum goat’s cheese and honey. Diners unfamiliar with this menu can first distinguish breads, hot and cold small plates and dishes from the grill, then order around the size of their group rather than treating every item as an individual main course.
An open grill extends cooking into the spatial experience: flames, racks and the movement of service become part of the interior. Kid builds identity through cooking methods and materials rather than relying entirely on decorative symbols. Photographs show charred surfaces and sauce arrangements, but they cannot establish tenderness, aroma or flavour. This report does not turn published information into a claim of personal tasting.
The open grill and charcoal fire contribute to both cooking and the interior.A published food photograph shows the arrangement of grilled ingredients and vegetables.
Check the entrance and current arrangements before visiting Soho
Cork and interior elements connected with handworked textiles and art sit alongside the reclaimed bricks. Reuse becomes something visible in joints, openings and uneven surfaces. Beyond photographing the room’s atmosphere, look at how brick walls turn corners, seats fit against them and the grill meets the dining area.
Use the booking entry on Kid’s official website to check available reservations. Remember both the Frith Street address and the Bateman Street entrance. Current menus, available dishes and booking terms should come from the restaurant. The focus here is its publicly documented cooking direction and design, without treating unverified set-menu prices, opening hours or waiting times as guarantees.
