Grilled cheese sandwiches are the toast of Coal Drops Yard
Morty and Bob’s is a tasteful addition to the chic new shopping district in King’s Cross
23 May, 2019 — By Tom Moggach
‘There’s quite a lot of science behind the humble grilled cheese sandwich,” says Morty and Bob’s manager
IT’S been six months since the launch of Coal Drops Yard – and it’s not been plain sailing.
This is the chic new shopping district in King’s Cross. If you’ve not visited, you most certainly should.
The design, woven inside the Victorian viaducts, is simply astonishing. But the development has drawn criticism for the air of exclusivity. Put simply, the lovely shops are rather posh and this top slices the demographic.
At the moment, you won’t see a genuine cross-section of Londoners enjoying a day out. Footfall has been modest, especially on a weekday.
But the restaurants and bars are enjoying more trade than the designer stores. There’s a fantastic choice of around 10, ranging from the Middle Eastern delights of Coal Yard to Spanish tapas at Barrafina.
Morty and Bob’s is at the cheaper end of the spectrum, specialising in grilled cheese sandwiches priced around £7.
The business started life as a food truck at music festivals, before a three-year stint at permanent digs in Hackney. (This is when the menu grew, fuelled by a ferocious demand for kale and avocado).
Their new site on Coal Drops Yard hits all the right notes. They sell coffee and cakes for the all-day trade.
For a meal, their short menu includes a bowl of soup for £3, a brioche bun stuffed with avo and bacon, steak and eggs, the kale salad, and wild mushrooms on toast with hazelnut pesto.
We lucked out with the sunshine, so grabbed a table outside.
The short wine list caught my eye, with half a dozen intriguing whites and reds by the glass.
They serve an English pinot gris, sadly sold out when we visited. The rioja rosé is a humdinger, with a long finish of red berries and tingling acidity; an inky South African red brooding and intense.
They have boosted the cocktail list, too, and their range of local craft beers.
The oozy toasties, as you might imagine, are close to perfection. We tried one filled with roasted mushroom and a well-judged hint of truffle oil, served with half a pickle.
“There is quite a lot of science behind the humble grilled cheese sandwich,” says the manager – science they have clearly mastered.
Morty and Bob’s has just launched a new series of specials, too, in collaboration with other chefs.
For May, it’s chef Mark Hix with black pudding, spring onions and apple sauce, plus cheeky extra melted cheese on top.
Service is super friendly. Angling for gossip, we were told that footfall has been steadily increasing at Coal Drops Yard and traders are generally happy.
Samsung will be opening their flagship store in the new, swooping roof space – the grand flourish by designer Thomas Heatherwick. They are calling it a “digital playground” and “experience-led store… designed to bring its latest technologies to life’”.
This will be a game-changer, pulling in new crowds. Watching Coal Drops Yard evolve will be a fascinating process.
Morty and Bob’s
49 Coal Drops Yard, N1C