Taking cues from NYC's Italian-American and Jewish delis - the space (replacing the longstanding Brick House Bread bakery and next door to Levan) will pivot from daytime Jewish deli (selling home baked goods to deli-style sandwiches) to a contemporary European nightime bistro. Expect a sharing plates menu - with sustainably minded dishes inspired by the ‘bistronomy’ movement, such as pig’s head ragu with Sichuan peppercorn, XO cabbage and clams, and a devilled crab dish. Expect a strong 'natural' wine focus.
In keeping with a 1970s theme, the interior feature tables topped with orange laminate, banquettes, reclaimed green Eames chairs and a central marble bench used for communal dining in the evenings.
All day dining
Meatball melts; veal schnitzel with red cabbage remoulade and fermented chilli mayonnaise; devilled crab with brown crab mayo, pickled fennel & bruschetta; XO cabbage with clams and house-made XO chilli sauce and pig’s head ragu with pappardelle and Szechuan pepper.