This sleek space is designed with takeaway front of mind: there’s just a handful of tables and chairs inside, and a sprawling oval across the road for diners to spill out to, weather permitting. Eventually the team hopes to open a bigger site where they can make bagels in-house. For now they’re sourcing the rings from Bagel Boys Bakery (which are steamed, rather than boiled, before baking). Co-owner Jack Crichton uses the Sunny’s Pizza kitchen to prep the fillings, which include pastrami with Swiss cheese, slaw and Russian dressing; and chicken with tarragon mayo, celery, walnut and greens. The big seller is the smoked salmon, which comes with labneh instead of cream cheese, plus remoulade and capers. Our pick is the classic salt beef number with hot English mustard and pickles.