The Good Egg, Stoke Newington

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How do you like your eggs in the morning?

After a successful crowdfunding campaign, The Good Egg, originally a street food pop-up, has settled down and found a permanent home on the ever popular Church Street in Stoke Newington.

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The Good Egg serves NYC influenced, Middle Eastern infused home cooking with a twist. Expect a modern take on traditional Jewish deli cuisine. As you might expect, with ex-Ottolenghi baker Oded Mizrahi in the kitchen, the pastries and breads are nothing short of a treat.

Since opening in October it has proved to be a hit and if you don’t book in advance expect to join a lengthy queue. Luckily, there is a waiting list and the cafe will give you a call when your table is ready, which gives you time to explore the surrounding boutiques. You’ll find bakeries, home design stores and florists galore.

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The Good Egg provides the perfect location for day to night dining. It has a relaxed and friendly vibe, perfect for a lazy Saturday morning with friends. It’s cosy, but not too cramped and the space has been cleverly designed with central service stations, high stools and a bar overlooking a partially open kitchen. It’s quirky, with whitewashed walls and shelves cleverly curated with cookbooks and jars.

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To drink there are a range of fresh juices and your usual coffees, but most importantly there is also a good offering of brunch cocktails with a kick. Personally I don’t think there is anything better than a good mimosa to start the day.

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This brunch is about more than bacon and eggs and the one page menu is a triumph. It is creative and fun, channelling New York deli meets Tel Aviv mezzo. Simply, The Good Egg takes on old-fashioned recipes with a modern twist. Passionate about sourcing, the restaurant relies on locally sourced seasonal produce and staff are keen to share their knowledge about where your food comes from. The Good Egg keeps on giving – it works with the local council to provide jobs and training to people in the local area.

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You can expect flavoursome and vibrant plates that taste as good as they look. Sharing is encouraged (and advised) – the ‘For the table’ dishes provide the perfect opportunity.

The colourful, generous portions, served in cast iron dishes or on wooden boards are mouthwatering.  The shakshuka with halloumi (aka baked eggs) was a hit and comes highly recommended. Likewise, the bacon and date pitta went down a treat. The salt beef hash was an absolute dream – so good it was difficult to share.

It really is a good egg.

Kx

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