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Mark Hix has stuck to a successful formula for his latest City venture (on the site of now-defunct Sushinho), copying the format that has made Tramshed in Shoreditch such a hit. There’s no giant Damien Hirst artwork this time – Hixter’s dining room is compact and
cosy – but the bare-brick walls and shabby-chic decor are all present and correct, as are ‘mighty marbled’ steak and crisp-skinned chicken. The menu has also been opened up a little, making room
for chicken and pumpkin curries, roast guinea fowl, and a decadent, delicious ‘BLC’ (beef, lobster and chicken) sandwich, weighing in at a recession-busting £25. Finally, assuage the last vestiges
of guilt with a scoop of ‘credit crunch’ ice cream drenched in hot chocolate sauce. Hixter is also home to Mark’s Bar (the second after his Soho original) offering new and established British beers, foraged infusions and suchlike – with a 2am licence to
It's fair to say that I am one of lifes eaters, and my blog is an anthology of all that has passed these lips. As all-encompassing as my palate is, there are only two things that one restaurateur, Mark Hix, is offering. He has a special fixation with roast chicken and steak, for that is the focus of his restaurants. Where Tramshed can be described as Marks’ ‘pioneering’ restaurant (scaling the talent required to, err, roast a chicken and not screw up a steak), Hixter is his sapling venture. There are a number of excellent steakhouses in London, and Mark tries to differentiate his by aging the steaks in a Himalayan salt chamber (in Ireland). Perhaps somewhere in the world this technique results in the most gasp-worthy meat you’ve tasted. Alas, this is not the case with Hixter (or Tramshed, incidentally).A 250g ribeye is cooked on a plancha (a flat surface), which distributes heat evenly over the surface of the meat. It is adequate, I’ve had better here, here and here. A half chicken is chosen to augment the meal, to stretch out the modestly sized steak. It fills a hole, closes the gap between hungry and full, but has no sticking power in the memory. Surely a sign of calories not well spent?..
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Hixter, which is just a short stroll from Liverpool Street, is the latest restaurant from Mark Hix. It’s based on the same idea as his other restaurant Tramshed; specialising in just chicken and steak – that’s Swainson House Farm chicken and Glenarm Mighty-Marbled steak to be precise.The restaurant was a pretty little thing; giant paintings of smiley faces hung on the exposed brick walls and there was a red glow throughout. In the basement there was an even prettier bar which proved the perfect place for a pre-dinner sharpener...
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The Square Mile is far from short of nice places for a meal – with household names such as Hawksmoor, Coq d Argent and Duck and Waffle calling the area home, settling on one seems like an impossible task. Well, life just got a bit tougher with the introduction of Hixter into the mix.Hixter has opened in the wake of its Shoreditch sister Tramshed’s success and like is predecessor, Hixter has retained the winning formula of serving exclusively quality chicken and steak mains supplemented by an innovative selection of starters and puddings...
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