Kid, a new Turkish restaurant in Soho, London, has opened with a blend of high-fashion design and traditional Anatolian cuisine. Located on Frith Street, the venue occupies a space that was formerly a cocktail bar, now transformed with earthy brown walls, billowing curtains, and handcrafted Turkish elements including carved metalware and custom-made "basement bakery tables." The aesthetic aims to evoke an exclusive and immersive experience, though some elements retain Soho’s characteristic gritty edge.
The restaurant is the creation of the team behind Oma and features a chef from Dalston’s Mangal II Turkish grill. Its launch has been accompanied by significant publicity, complete with a polished website and an active social media presence. The interior design includes a notable “bionic” poured-concrete staircase inspired by organic shapes, showcasing the extensive effort invested in the restaurant’s presentation.
Kid offers a menu focused on authentic Turkish ingredients with contemporary plating and elevated preparation. Signature dishes include a slow-cooked goat served in an earthenware pot with chickpeas, fig leaves, and freekeh—a green wheat from central Turkey—priced at £65 for two. The goat dish is described as rich and velvety, with meat tender enough to melt in the mouth despite the inherent challenges of cooking a bony meat.
Starters feature a creative take on traditional mezze, such as a tuna-infused bluein ezme, a reinterpretation of tomato relish served on fried lavash bread with a grape dressing. Other selections include sucuk (Turkish sausage) with peach relish, lamb belly kebab paired with charred onion salad, and a silky aged beef köfte accompanied by garlic yoghurt. While some dishes are praised for their inventiveness and flavor balance, the mezze offerings drew mixed reactions, with hummus criticized for excessive saltiness and a lack of freshness.
The wine list highlights Turkey’s historic viticulture, with a sommelier guiding guests through a selection arranged chronologically to reflect the region’s ancient winemaking traditions. The curated list includes accessible options priced reasonably by the glass, adding another dimension to the dining experience.
Service at Kid has been described as enthusiastic yet occasionally slow and uneven. The atmosphere reflects a controlled energy typical of stylish Soho establishments, featuring attentive staff and an open kitchen with visible wood-fired cooking.
Desserts demonstrate thoughtful craftsmanship, exemplified by a mint mastic ice cream with a pool of mint oil, blending traditional flavors with contemporary presentation.
Overall, Kid seeks to balance the informal, social spirit of Turkish dining with a polished, modern Soho setting. While it embraces the area's trend-driven culture, the restaurant delivers dishes that are both rooted in tradition and adapted for a discerning urban audience.