Kings Cross is now officially a restaurant hot spot. What started with Granary Square and a couple of our fave London chains over five years ago has spread to include revitalised old buildings with new offerings, regular street food markets and a very cool new development called Coal Drops Yard. Hicce is in the latter, located on the top floor of a department store.
The restaurant is headed up by chef Pip Lacey (ex-Murano head chef) and focuses on using the barbecue to cook ingredients, whether they are smoked or steamed, as well as plenty of homemade pickles, breads and cured meats nicely matched to a menu of low intervention wines, craft beers and cocktails.
It’s sharing dishes – aren’t they all?! – but for once this menu is set out to all be shared. We kicked off with a couple of glasses of Pet Nat alongside some butter-soaked toasted beer bread, tuna prosciutto with spring onion and lemon creme fraiche, pickled beetroot and gorgonzola picante. We followed with some chicken hot sticks, basically BBQ’d chicken and shards of chicken fat on a stick.
From the veg section, brussel sprouts with hazelnuts and kohlrabi are a must as are the miso potatoes on the side, which are basically a pot of roasted potatoes drowning in miso butter. As a Londoner the thought of going to Kings Cross for dinner still seems a little strange, especially as it’s where we get our trains from to go up North, but we reckon pretty soon it’ll be competing with Soho.
Unit 102 Coal Drops Yard, London N1C 4DQ
hicce.co.uk