The Good Egg started life as three friends with a love of food and not much has changed. Street food stall + pop ups grew into building our first restaurant in Stoke Newington and opening our second in Soho. So our street food stall that served shakshuka on the weekends turned into a Middle Eastern restaurant, sort of.
A menu inspired by the food that Joel, Alex + Oded’s grew up eating and loving has stayed at the heart of what we offer up at The Good Egg. Travels to the vibrant city (and Oded’s hometown) of Tel Aviv, afternoons spent in classic Jewish delis of North America and childhood memories of Brick Lane beigels make up a menu that we can’t quite pin-point on a map.
It’s food we love to eat; each dish has a bit of Good Egg history. The babka? Our best-loved baked good has been handed down through three generations of the Mizrachi family, so it’s just like Oded’s Grandmother used to make it. The Orange and Juniper Octopus? Our Executive Chef Juliette O'Sullivan brought the flavours of the Middle East to this dish when she cooked it up for us when we opened Stoke Newington and it hasn’t left our menu since. And our sharing shakshuka? Designed to be a centrepiece for the table to create a proper family-style sharing affair of things - just the way we like our food to be enjoyed.
While our dishes and inspiration are ever-evolving, we’re proud to say that our promise to cook with the highest quality, most ethically + sustainably sourced ingredients around hasn’t faltered since we started serving up food in 2012. We now work closely with the Sustainable Restaurant Association [SRA] to find suppliers whose ethics + approach to food align with our own. Because of our work around the SRA’s 3 pillars – Sourcing, Society + Environment – our restaurant business has been awarded the highest rating possible by the SRA.
So it’s a Middle Eastern restaurant. Well, sort of.