This November, chefs Joel Braham, Alex Coppard and Oded Mizrachi will bring The Good Egg to Soho, drawing on the distinctive Jewish café-culture of Montreal and Tel-Aviv’s vibrant street-food scene for an all-day restaurant, bakery and bar in Kingly Court, Carnaby.
The menu will reflect seasonal, British produce, influenced by the cooking of exilic Jews all over the world. Much-loved for their brunch in Stoke Newington, the new all-day menu will include a slow braised Hanukah-style brisket hash packed with caramelized onions, home-fries, Russian dressing & pickles, topped with a fried egg; the Challah French toast sandwich with white peach jam, candied pecans and crème fraiche; and Sabih – an Iraqi aubergine pita with tahini, mango amba, dak dak, pickles and zhoug.
Celebrating traditional cooking techniques, the dinner menu will be built around the charcoal-fired Israeli Mangals, a pita oven and the on-site smoker with Pastrami cured salmon and caper schmear; Za’atar fried chicken thighs with chilli honey; and. Baharat roasted delicia pumpkin with toasted nigella seeds, house labneh and femented herb stalk oil.
Alongside the all-day menu, the in-house bakery will offer homemade, freshly baked breads and cakes, with the counter stacked with challah, hand-rolled bagels and Oded’s ever-popular babka, whilst piping hot Manoushi flatbread with honey and za’atar streams out of the wood-fired oven. A selection of North American-inspired bagels, hearty sandwiches and colourful, Middle Eastern salads will also be available to takeaway.
Capturing the late-night bars the team have frequented in Tel Aviv, the cocktail-list will be primarily Levantine, with a nod Stateside, including the Spicy Horseradish Michelada with Tel Aviv Dancing Camel lager, horseradish and preserved lime; an Espresso Martini with house cardamom syrup & green pistachio and the Red Hot, house Bloody Mary with gin, pastrami spices, lemon and pickled cucumber.
“Over the last two years we’ve been on this incredible ride in Stoke Newington, from developing Oded’s age-old family recipes, to our pastrami we’ve spent years tweaking after we first tried it in Montreal, we’ve travelled all over Israel and North America and eaten more Babka than we should really admit to… Opening in a bigger home in Kingly Court will allow us to take all of that and then some, and pour it into every corner – I can’t wait” says Joel.