I couldn’t leave London without heading to Chef Mark Hix’s Hix SoHo, which came recommended by Art and Soul Executive Chef Wes Morton. So that’s exactly where I headed after watching Les Misérables.
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After eating oysters and trying the pork crackling with apple sauce–which I eventually surrendered to and stopped munching on, afraid that I would break a tooth–I went for the Scotch quail eggs. It was the best appetizer I’ve had on this trip, and came with Wye Valley asparagus and pennywort. On a streak here, I tried another appetizer–this time the Portland crab broth with seashore vegetables. I was worried that this would be more of a consommé, but alas the dish was flavorful and almost hearty. Surprisingly, it had a nice, spicy kick to it.
For my main, I almost ordered with Launceston barley chop with spring bubble n’ squeak, but switched to hanger steak with baked bone marrow at the last minute. The meat is so thinly-cut that you really have to get it medium-rare in order to do this dish right. The bone marrow reminded me of Aaron Silverman’s plate at Rose’s Luxury — good version of a classic dish with a nice, light texture.
Make it yourself, courtesy of Mark Hix in The Independent. Happy eating (and traveling)!
66-70 Brewer Street
London, W1F 9UP
020 7292 3518
Tricia is a native Washingtonian, born and raised in Columbia Heights. She loves DC so much that she was only able to leave the city for one year after college and immediately came running back. She’s lived in Navy Yard for the last few years and is excited to see all the new restaurants finally moving into the neighborhood. Tricia works in PR during the day, and spends her nights trying out new restaurants in DC with friends or watching The Good Wife, Scandal, Bones and Grey’s Anatomy. A couple of years ago Tricia decided to eat at all of the 100 Very Best Restaurants until she realized she would be old and broke by the time she finished. Unfortunately, part of that fate might still come true due to her obsession with Uber.