Parrillan Restaurant : It was a good laugh, foodies were giddy when we heard the news of it, an outdoors, “cook your own dinner” restaurant that is opening within Coal Drops Yard situated in the London’s King’s Cross.
We’re not laughing right now Are we? Okay, we’re laughing somewhat. However, that doesn’t mean that Parrillan which was created by the Hart brothers, who are the authors of Barrafina and El Pastor, isn’t a bad idea. What could be more enjoyable than grilling top-quality food on charcoal grills out in nature? No. It’s just a bizarre concept.
Parrillan is based on a proper summer with warm nights, balmy days and no snow that is sloping around. There are heaters that are powerfully placed at each table, in order to be in the safety of the crowd. It’s reputedly modeled on Ca’n Pilot, an Ibizan Restaurant and serves exquisite seafood and meats – 50-day-aged rump-steak diver-caught scallops and milk-fed lamb’s kidney – all in raw and all at high prices. Then, they ask for you to grill them using your own mini grill located in the middle of every table. They are served with four sauces that are house-made mojo verdo and mojo Rojo, salsa ibizenca and my personal favourite the rich red almond-based romesco.
The entire experience is kind of fondue and a bit Korean barbecue-like. I’m not sure if I completely agree of it, but this is what we have. The world of hospitality weaves further away from actual hospitality: apps-based ordering, bringing your own food and displaying the buzzer, lining up for your own beverages, or clearing your plates. Parrillan takes this off the park by saying “Be your own chef”.
Literally. You can take the middlewhite collar of pork (at PS11 for a couple of slices) Place your grill using beautiful tongs, cook it on your own, check the time it’s done, then slice it and serve.
In 2025, I’ll be arriving in restaurants with a bag of Finish Quantum tablets in my bag, and load the dishwasher. “Darling, let’s not take the Magimix out on the town with us again,” Charles will murmur. “It’s heavy.”
“But, sweetheart,” I’ll whine, “I want a pudding. Do I need to take the dough hook?”
On Sundays, at lunchtime when we go the place, it’s a hive of activity. The aroma of premium carabiniero red prawns and Iberican pork sweetbreads frying on the grills of various open areas drifts throughout Coal Drops Yard, the impact is noticeable. The faces appear on the edge of the cordoned off section of the outdoor restaurant terrace, like meerkats who are curious. smiling when platters of Cantabrian anchovies – the very excellent ones, such as incredible caramel-colored delights and pan with tomate (thankfully already cooked) are brought to our table, along with dishes filled with the presa Iberica de Bellota and Escalivada (roast tomatoes, aubergines and peppers, all drenched in superb olive oil).
We eat, squandering cash as Aristotle Onassis and Maria Callas who were anchored by the beach of Antibes PS12 for those anchovies PS14 for marinated tuna shu-toro A single scallop costs nine pounds.
We sip on a glass in sangria blanca (albarino brandy, albarino juice lemon juice, grapefruit juice) as trays of massive Spanish Xoriguer Gin and tonics appear constantly transported to other dining establishments.
In just 10 minutes, I am tired of grilling my own food However, the men at my table are thrilled at the challenge.
Personally, I consider the grill to be a great boon to hide dishes that one would prefer not to share, like pandas panadera (one large spud that has been chopped, then roasted in oil and served in the bowl. Very delicious. Five pounds (thank you).
There’s no doubt that what’s happening “inside” Parrillan seems alluring to anyone who isn’t there.
Parrillan is a totally enjoyable experience. It’s sexually hot also European in a way that we’ve decided to get rid of it in the near future. Maybe it will be keeping the grills until October, after which they’ll be able to use those Cantabrian anchovies might dry out and we could create Heinz Baked Bean Toasties with the grill instead.
