Earlier this year, and after much anticipation, Monty’s Deli brought their Jewish soul food to a bricks and mortar site, an old bakery in London’s East End. Having started life in 2012 as a market stall, with pastrami smoked in founder Mark Ogus’ backyard, he then joined with Owen Barratt to build a loyal following. With bagels baked on traditional cedar planks wrapped in hessian, home-made mustard, pickles and ferments, and the signature salt beef and pastrami which Mark has spent years perfecting - their sandwiches are hard to beat. Alongside their much-loved Reubens, new on the menu are cold cuts platters of meats and pickles, and Seinfeld-style ‘big salads’; whilst the evening menu consists of whole joints of hot pastrami or salt beef for the table, cholent (a traditional slow braised brisket dish with bone marrow, potatoes and pearl barley) and beef & dill meatballs topped with pastrami dripping breadcrumbs.
The deli, designed by architects Dan Marks Studio, exposes the building’s original Victorian tiles, with booths based on those in the classic workers’ cafes Mark and Owen love. It also features wonderful signs (pictured here) hand-painted by Mark himself, with a little help from his 3 year old daughter, creating a relaxed environment striking the perfect balance between deli and restaurant.
227 - 229 Hoxton Street, London N1 5LG