The Good Egg Is Crowdfunding For Second Tel Aviv-Inspired Restaurant in Soho

Chefs Joel Braham, Alex Coppard and Oded Mizrachi are hoping to bring The Good Egg — a restaurant whose original site is in Stoke Newington, which aims to fuse the "Jewish café culture of Montreal and Tel-Aviv’s vibrant street-food scene" — to Soho. The operators are crowd-funding the project and have raised £190,860 of their £500,000 target at the time of writing. The all-day restaurant, bakery and bar is planned to open in Kingly Court, near Carnaby Street, in November this year. The British ingredient-focused brunch favourite that's made its name in London's residential north east aim to take on a bigger site, with an all-day menu that is said to include: slow braised Hanukah-style brisket hash packed with caramelized onions, home-fries, Russian dressing and 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. 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 designed around a charcoal-fired Israeli mangal, a pita oven and on-site smoker. Dishes will include: '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.

The in-house bakery will offer freshly baked breads and cakes; the counter stacked with challah, hand-rolled bagels and Oded’s popular babka. Piping hot Manoushi flatbreads with honey and za’atar from the wood-fired oven will also be available. A selection of North American-inspired bagels, sandwiches and colourful, Middle-Eastern salads can be bought to take away.

At night, they will aim to recreate the atmosphere of the late-night bars of Tel Aviv: the cocktail list will be primarily Levantine, with a nod to New York, including the 'Spicy Horseradish Michelada' made with Tel Aviv Dancing Camel lager, horseradish and preserved lime; an espresso martini with house cardamom syrup and green pistachio; and the 'Red Hot' — house Bloody Mary with gin, pastrami spices, lemon and pickled cucumber.

Joel Braham said, in a statement: “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.”