Grain Store Kings Cross restaurant reviews
Cuisine: International
Price:    pound pound pound_grey
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Verdict based on 11 critic, 3 blogger and 0 user reviews and awards
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Address: Granary Square, 1-3 Stable Street, London N1C 4AB

Website: Visit restaurant website

Telephone: +44 20 7324 4466

Chef Bruno Loubet’s restaurant on Granary Square in the redeveloped King’s Cross area. The eclectic menu gives vegetables the starring role, although meat and seafood feature as well. There is a large terrace for al fresco dining overlooking the square.

This restaurant has been awarded a Michelin Bib Gourmand

Latest reviews of Grain Store

LM_copy

The London Magazine Editors, The London Magazine

29 October 2013

As is often the case with vegetable-oriented restaurants, geographically Grain Store is all over the place, tempting us with everything from a Korean kimchi pancake with Irish seaweed to paella served with ‘tomato snails’ – but it’s a trick that Loubet pulls off where others sometimes fail. This is kaleidoscope of a menu, thoughtfully executed and a techni-colour joy when it arrives at your table…

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zoe_williams

Zoe Williams, The Telegraph

27 August 2013

I applaud experimentation, and I have nothing against the ushering in of a quasi-post-meat era. (…) But there is some way to go here before all the dishes are as good as the best…

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Tim Hayward

Tim Hayward, Financial Times

16 August 2013

This is a new approach to relaxed dining that leaves you refreshed, well treated and happy – a rare combination…

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The_Guardian

Marina O'Loughlin, The Guardian

10 August 2013

This is sunny food, California dreamin’ dishes. Loubet relocated to Brisbane for several years after “burning out” in London, and Oz’s relaxed attitude to culinary rules and celebration of the ingredient must also be an influence…

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What the Critics say

LM_copy

The London Magazine Editors, The London Magazine

29 October 2013

As is often the case with vegetable-oriented restaurants, geographically Grain Store is all over the place, tempting us with everything from a Korean kimchi pancake with Irish seaweed to paella served with ‘tomato snails’ – but it’s a trick that Loubet pulls off where others sometimes fail. This is kaleidoscope of a menu, thoughtfully executed and a techni-colour joy when it arrives at your table…

Read full review »
zoe_williams

Zoe Williams, The Telegraph

27 August 2013

I applaud experimentation, and I have nothing against the ushering in of a quasi-post-meat era. (…) But there is some way to go here before all the dishes are as good as the best…

Read full review »
Tim Hayward

Tim Hayward, Financial Times

16 August 2013

This is a new approach to relaxed dining that leaves you refreshed, well treated and happy – a rare combination…

Read full review »
The_Guardian

Marina O'Loughlin, The Guardian

10 August 2013

This is sunny food, California dreamin’ dishes. Loubet relocated to Brisbane for several years after “burning out” in London, and Oz’s relaxed attitude to culinary rules and celebration of the ingredient must also be an influence…

Read full review »
AA_Gill

AA Gill, The Sunday Times

28 July 2013

The food is just so: light but sustaining, inventive without being experimental, unpretentious but matey, with a contemporary panache. Bruno is still one of the most agreeable and bonhomous chefs in London…

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Joe-Warwick

Joe Warwick (Metro), Metro

18 July 2013

A Josper special (Loubet, like many chefs, a fan of the charcoal oven meets grill) is very special. Perfect dauphinoise, topped with juicy pieces of rabbit and chunky green salsa studded with cucumber. Tender devilled duck hearts with wood-baked onions arrive with creamy caraway and buttermilk-braised cauliflower, served separately in a sizeable Staub pot, a meal in its own right…

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LisaMarkwell

Lisa Markwell, The Independent

30 June 2013

Grain Store is a triumph of a great chef thinking about what the London scene needs, and delivering it…

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giles_coren

Giles Coren, The Times

29 June 2013

A great big hairy serious bloody French chef turning his hand to foragey-woragey Nordbrit diddy-plates in a graphic designer’s orgasm of architecty steel and glass with lashings of top-quality booze. Probably one of the places of the year…

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hardens

Richard & Peter, Harden's

28 June 2013

At his Clerkenwell dining room, Loubet is essentially known for classic French dishes with a twist, but here the priority is reversed – there’s a solid backbone of classic technique, but here the emphasis is on novelty… and vegetables. (…) Judged on grounds of sheer taste and interest, this was one of our best meals this year…

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Time_out

Guy Dimond, Time Out

26 June 2013

The menu is a pick ’n’ mix of ingredients and cuisines, yet there is a consistency of style and imaginative, successful flavour pairings that is recognisably Loubet. Vegetables are his current passion. (…) Meat is also given serious attention, though used mainly as the sideshow. A cube of sticky pork belly was served as an accompaniment to a corn and quinoa tamale, the filling kept very moist by the corn husk wrapper while griddled…

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davidsexton

David Sexton, Evening Standard

19 June 2013

Radishes, served in a little flowerpot, with a mysterious beige dip containing yeast and ground cashew nuts, plus some “soil”, made of chopped and dried black lives, was another neat joke. Baked beetroots were brilliantly colourful and tasty, served on top of goat labneh, with a sprinkling of dill and oil and a few sour bits of pickled onion, for contrast…

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What the Bloggers say

PickyGlutton

The Picky Glutton, pickyglutton.com

15 July 2013

One of the best dishes of the evening was the butternut squash ravioli. The thick, supple skins were filled with a distinctly sweet and nutty filling. I could happily have scoffed whole cauldrons of them…

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Cheese_and_Biscuits

Chris Pople, Cheese and Biscuits

24 June 2013

Butternut squash ravioli, and courgette, broad bean & prawn falafel were each very good examples of their type, playing with the form without losing sight of tradition or context. Also I should say a special word about the broad beans which accompanied the falafel because they were probably the best I’ve ever eaten anywhere, like little sweet flavour bombs…

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Andy_Hayler

Andy Hayler, andyhayler.com

21 June 2013

Corn and quinoa tamale with salsa and sticky pork belly was an unusual dish, the rich pork belly offset by the corn and the grain texture of the quinoa, though some acidity would have been useful…

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