Sure New York has Katz’s and LA has Langer’s but London has Monty’s Deli and in April it’s going to get its first permanent site and we.can’t.wait.
If you haven’t head of Monty’s, 1) shame on you 2) let’s bring you up to speed. Back in 2012 Monty’s began life as a market stall with the pastrami smoked in founder Mark Ogus’ backyard. Joining forces with Owen Barratt, they gained a loyal following – mainly because their sandwiches are just the best. Piled high with hand carved towers of their home-made signature salt beef and pastrami, it’s the sandwich you can’t stop eating but don’t want to eat because then it’s over. They also make a cracking chicken soup.
So, now we all know about Monty’s we can tell you that they are moving into an old bakery in the East End this April. Owen will be make everything on site from secret recipes with bagels baked on traditional cedar planks wrapped in hessian, along with home-made mustard, pickles and ferments.
Breakfast will be all about hand-rolled bagels, sweet pastries and breads, including chocolate Babka which will be baked daily. Lunchtime will, of course, revolve around the immense Reuben Special -imagine how much better a Monday afternoon will be once you’ve demolished layers of salt beef, pastrami, pickles and mustard? So much better. For the purists, there is the Mensch known for its fatty meat and mustard. New additions will include cold cuts platters of house made meats and pickles and Seinfeld-style big salads.
In the evening, you’ll find whole joints of hot pastrami or salt beef, cholent – a traditional slow braised brisket dish with bone marrow, potatoes and pearl barley, and all beef and dill meatballs topped with pastrami dripping breadcrumbs. There’ll be a Shabbat dinner too of chopped liver and house-baked challah, a serving bowl of chicken soup to share, Chinese restaurant style, then roast chicken and sides, with lokshen pudding for dessert. Brunch will bring the breakfast and lunch menu together with more dishes such as XL latke, topped with tender salt beef and a fried egg as well as plenty of Prosecco and jugs of Bloody Marys.
The deli will feature the building’s original Victorian tiles and booths based on classic worker cafes that Mark and Owen love. Take our advice and pull up a pew at the long bar to watch the meat being sliced.
Not long to go now, starting counting down the days because it’s going to be the dose of Jewish soul food that you need.
Monty’s Deli: Opens 25th April 2017, 225 – 227 Hoxton Street N1, www.montys-deli.com