Monty’s Deli brings Jewish classics back to the East End – and it’s definitely worth a visit

London and New York: two global food capitals, where you can find any food at any time of the day. Over the past century New York has become the symbolic home of the Jewish deli, typified by the iconic Katz Delicatessen. But the East End, where tens of thousands of Eastern European Jews found a home, once had an equally vibrant Jewish food scene.

Remnants of Jewish food culture remain in Brick Lane’s 24-hour bagel shops, but Monty’s Deli is leading the charge to repopularise classics like chicken soup, potato latkes, salt beef and pastrami. Having acquired a large following at Maltby Street Market, co-owners Mark Ogus and Owen Barratt have moved to a permanent location in Hoxton, where similar foods were once common.

The restaurant has maintained a relaxed atmosphere, with New York-style booths, and stools along the bar. Meat hangers from the original 19th-century butcher add a rustic feel. I’m a sucker for salt beef bagels, the ultimate sandwich, and have been eagerly awaiting the chance to come to Monty’s.

For starters we ordered chicken soup. Sadly it was bland, more like chicken essence. But it was the only hiccup. Our sandwiches arrived promptly and the meshuggener, a mouthwatering blend of chopped liver, made using Ogus’s grandmother’s recipe, salt beef, pastrami and coleslaw, was the highlight. Servings are certainly generous, and my bagel (which I requested instead of rye bread after learning they are made on site) failed to hold everything in. After some DIY, I was able to enjoy one of the best salt beef sandwiches in London.

The Reuben, a New York classic, was also superb. Layer upon layer of salt beef was topped with Swiss cheese, sauerkraut and Russian dressing inside toasted rye bread. Sides of tangy sauerkraut and a fresh fennel, caper and parsley salad helped justify the meat overload. We finished with cheese blintzes, light pancakes filled with ricotta and topped with cooked grapes, which were excellent.

The staff, aside from a grumpy waitress, were polite and attentive. We were lucky to bag stools by the chefs, and Barratt was unfailingly polite, handing us samples, offering top-ups and answering questions. By our count they went through 10 slabs of salt beef and pastrami in an hour. If they keep it up, there is certainly potential for a new classic Jewish Deli in the old East End.

Escocesa Review

I arrived at Escocesa misinformed. My limited research led me to believe I was coming to a Spanish-Scottish fusion restaurant. The very name, meaning ‘Scottish’ in Spanish, seemed to suggest Stoke Newington’s hipsters had run out of ideas. What was I setting myself up for? Battered chorizo? Deep-fried manchego? Morcilla with neeps and tatties?

Fortunately, as we arrived on a Sunday evening it was clear I was wrong. The front room houses an open kitchen, complete with chefs trained at Michelin-starred restaurants and bar stools for casual dining. Behind lies the main dining room which thankfully takes bookings, unlike many similar outlets, such as The Barbary in Covent Garden. The restaurant was full of families celebrating Mother’s Day.

My preconceptions swiftly evaporated; this was no half-baked fusion, but a quality tapas restaurant, with a menu celebrating Spanish classics, from patatas bravas to platters of chorizo and jamón ibérico. Escocesa takes its name from a focus on Scottish ingredients, particularly seafood, which is among the best in the world. Much of it is sent to Spain, but owner Stephen Lironi, helped by an array of Spanish chefs, has brought the good stuff back to the UK.

We started with pádron peppers, a Galician classic of grilled small green peppers doused in olive oil and salt, which were remarkably moreish. A second helping was mistakenly offered to us; we happily accepted the orphaned peppers. Fellow starters came swiftly. Catalan pan con tomate, bruschetta-like bread with a garlicky tomato topping, were the best I’ve had outside Spain. The jamón croquettes were creamier, cheesier and tastier than the average London fare.

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Pan con tomate

The attentive and well-informed staff recommended three sharing plates each, but we ordered more as there were too many enticing items on the menu. The first larger plate to arrive was from the specials board, grilled squid on a bed of tomato and fried chorizo, and was beautifully executed. Grilled prawns in garlic and olive oil came next, and we made a highly satisfying mess of them.

The piece de resistance was a superb squid slider. Rings of lightly-battered squid and a heavy dollop of aioli engulfed by a magnificent squid ink brioche, a nice touch of creativity. The meal was accompanied by some excellent Rioja and a fine bottle of craft beer brewed in Barcelona. We ended our night with homemade ice cream, the highlight of which was the salted caramel.

The only hiccup, apart from a couple of long waits between dishes, was a greasy deep-fried aubergine. Perhaps the Scottish influence did creep in after all? But Escocesa has a laid-back, unpretentious decor, classic Caribbean tunes adding to the atmosphere, and is cheaper than many of its rivals. We focused on the seafood menu, leaving plenty of enticing meat options for next time.