This modern restaurant is a creative partnership between Tom Dixon and Israeli restaurateur Assaf Granit. The building was revitalised by DRS Architects and David Morley Architects, but many of the building’s original features were retained following Dixon’s acquisition.
In the second dining room, the seating is set at a lower dining level. Meandering through the curving space, marble tabletops in a variety of shades present Tom Dixon-designed tableware.
The food is served from an open kitchen. Starter highlights include Grandma Lea’s Chiga, bringing together bulgar, pomegranate and bell pepper caramel, as well as surefire hit Machneyuda Polenta, which has transferred straight from Granit’s Jerusalem contemporary restaurant of the same name, and is served in a small copper pan and supplemented by asparagus, mushrooms, parmesan and grated black truffle.
“Coal Office’s concept is distinct; born from a direct connection to the kitchen. A complete collaboration between design and cooking; this is an active and engaged experience beyond just eating. Chef Assaf Granit’s idea was to deconstruct the kitchen, with cooking and prepping across three floors, and with everybody involved in cooking – from waiters to guests themselves. The result? A dining playground which is a half kitchen, half dining. Each guest to Coal Office is witness to an entirely different experience – seeing it from their own unique angle or vista” remarks Tom.
Then head upstairs to take full advantage of the outdoor terrace of this modern restaurant, which provides an outstanding view of the developing Kings Cross neighbourhood from Wilkinson Eyre’s Gasholders to Heatherwick Studio’s Coal Drops Yard.
“Our ambition is to create sharper flavours and surroundings. It’s rough and raw, but in a polished way. Our instinct was anchored by a single thought; to offer an active and engaged experience beyond just eating” explains Granit.