Following on from his first retaurant in Notting Hill, Turkish chef Kemal Demirasal has opened a second iteration of The Counter in Soho. Located on Kingly Street, The Counter 2.0 brings the same Aegean food and flavours to Soho as its original site, only this time it’s also launched a basement bar concept beneath the restaurant – Under The Counter.
Demirasal is known for his avant-garde fine dining restaurant Alancha in Turkey, which won a string of awards before it sadly had to close in 2021. The Counter is his first restaurant outside Turkey, showcasing traditional Anatolian cooking styles as well as the food that Demirasal grew up eating. As a result, the menu is influenced by myriad regions, including Greece, Turkey, the Levant and wider Mediterranean.
The 60-cover restaurant features nods to the Aegean with terracotta hues, marble and oak materials, as well as large bi-folding windows which flood the space with light (and can be opened during the warmer months). There is also a 20-seater terrace outside.
The menu comprises a selection of hot and cold mezze dishes, as well as larger grills, slow-cooked mains and fresh fish options. Cold plates span whipped tarama and fish rose; sea bass crudo and citrus zest with umami sauce; and Istanbul tomato salad and chives.
Hot dishes might feature cheese saganaki with pistachio and honey; or grilled octopus with mashed fava. While larger sharing plates could include slow-roasted lamb shoulder and whole sea bass.
To drink, there’s a thoughtfully curated wine list with a focus on Turkish, Greek and Levantine wines. However, a selection of old world European bottles are also available, from Italy to Germany. If you fancy a cocktail, head downstairs to Under The Counter – a listening and cocktail bar – for bespoke creations like the Silkroad made with sesame oil, Cognac, sugar syrup and lemon.