King's Cross, British, Modern Restaurant Guide

“The room is an attractive curve with its outlook onto the Regent’s Canal: very pleasant on a sunny day (and there is a terrace)” – so for an arts venue, the restaurant at Kings Place is a strong point. “A big promotional point is serving beef and lamb from their own farm in Northumberland”, although some feel “the cooking doesn’t always do justice to the quality of the meat” and reports on other dishes (and service) are likewise a bit up-and-down.

“Cheerful Ivy Group outpost” in a “convenient and lively” location, overlooking the fountains of Granary Square in the redeveloped King’s Cross; and with the benefit of a large outside terrace for sunny days. Fans reckon a meal here is “a treat”, but – unfortunately – too often it is a “disappointing experience”, even “compared with other restaurants in the Ivy Collection”: in particular staff can be “uninterested” and food “below par”.

2024 Review: Overlooking the canal at Granary Square behind King’s Cross station, this striking modern gastropub certainly looks the part and packs in the crowds. It avoids harsh critiques, but feedback generally makes it clear that “the location is better than the dining experience”.

“A popular chain with an interesting and varied international menu” – “V.G. value too” – these Kiwi-run cafés are “still seeing off all of the competition” for their many fans. In particular, they do a “great brunch, and they’re right to boast about their filter coffee” – and given the volume of feedback they generate, there is remarkably little negative criticism. Depending on the venue and the time of day, they work equally well for a “working lunch meeting” or “families out for the day visiting the sights”. Top Menu Tip – “the cornbread is to die for”.

2022 Review: This aptly-named, all-day café in Barnsbury is the local hot-spot for weekend brunch – “if you can get in before the queues”. “Courgette fritters, pancakes, banana bread” all get a shout-out, along with a “seriously good Virgin Mary”. It’s less frenetic during the week, when they take bookings.

“A very good selection of very reasonably priced wines” is a highlight at one of A-list actor, Idris Elba’s side hustles: a swish wine bar at the foot of one of the redeveloped gas holders near King’s Cross station, which shares its name with Elba’s wine and Champagne brand. The menu is short and not especially cheap (for instance, Hereford Beef Short Ribs for 2 to share is £62 or a plate of Pappardelle with Shitake Ragu, £22) but the food is of good quality and the cute terrace by the Regent’s Canal comes into its own in summer.

A “perfect spot for a slow long lunch to enjoy how food and restaurant dining should be enjoyed” – this "idiosyncratic" November 2024 newcomer (with bookshop attached) on the fringe of Islington wilfully turns its back on the modern age: it’s cash-only; lunch-only; and accepts bookings only by phone (020-3342 2162) or mail for its two weekday sittings (12 noon or 2pm). Belfast-born chef and self-avowed Communist Hugh Corcoran brilliantly boosted his early PR with an inspired social media attack on diners who share a meal and order no wine, and practically every newspaper critic dutifully trotted along as a result, all hailing it to the skies. But “ignore the noise around this small, cosy place”, suggest fans: just “go for a convivial substantial lunch” and appreciate its “friendly staff” and “fun, quirky approach”. The “straightforward food comes in generous portions” and includes “brilliant pies and pastry” and “top cheeses from Ireland”. “The owner is very knowledgeable about wines” (all natural) and has some “excellent recommendations”.

2024 Review: Due to open in the second half of 2023 – this historic Islington pie ’n’ mash shop in Chapel Market closed in 2018 but has been rescued by Alex Pashby of street-food trader The Beefsteaks (‘An exclusive 18th Century London steak club reimagined as inclusive 21st Century street food’). At first it will operate as a low-intervention wine bar serving British small plates – as it takes off, the hope is for the food offering to expand.