Lox Stock and Barrel
The brother and sister team, Neil and Lianne Gottheiner, who brought us Brown Sugar on Curlewis Street, have expanded their operation into a freshly whitewashed space around the corner – Lox Stock & Barrel – where they’re busily preaching the pleasures of New York-style deli fare. With head chef Kurt Mengetti, previously of Baroque, working hard in the kitchen, it’s something of a European dream team.
Four varieties of chewy, pleasantly dense bagels are boiled onsite every day. They’re not too sweet and if it’s a truly Jewish-style meal you’re hankering for, try the cafe’s chopped liver, egg and onion on a sweet onion bagel with a side of pickles, or the house-made brisket pastrami on rye, brought in from Bondi’s Organic Bakery, just down the road.
If it's something lighter you're after, salads are textural, fresh and herby. Sustainable fish is used with tasty, cured sardines on grilled toast, or slices of albacore tuna in a panini with jalapenos and miso-dressed slaw. Match it with a Bloody Mary mixed with pickled jalapenos and house-made tomato juice.
Gypsy coffee is extracted by hand through a truly old-school, lever-powered manual piston coffee machine. Pop in for breakfast or lunch (and soon for dinner), but if the current trade is anything to go by, it's time to head beachside sooner rather than later.