Review

Fermentation, curing and baking are the focus at this modern deli and casual neighbourhood favourite that first opened its doors in mid-2022. The bright, bustling space centres on a long glass counter, packed with house-made charcuterie, local cheeses and loaves of daily baked bread. Smells of fresh sourdough and coffee fill the air, mixing with the sounds and energy from the open kitchen. A large blackboard menu lists the main offerings: well-made sandwiches and creative small plates. These dishes change with seasonal availability, showing a clear and direct link to local producers. Shokupan pastrami features thick-cut, house-cured brisket with a peppery crust. Sharp, tangy sauerkraut and creamy Russian dressing cut the richness, all held inside soft, fluffy milk bread. Tuna 3000 updates a familiar classic, layering flaky tuna confit with melted smoked cheddar and a sharp kick from pickled jalapenos on thick-cut toasted sourdough. Both sandwiches are substantial. Coarse-ground, house-made sausages, seasoned simply, show a real focus on proper butchery and high-quality ingredients. These often arrive as part of a platter with sharp mustard and house-made pickles. A smart list of natural wines and local craft beers is available to match the strong flavours. The casual and lively atmosphere draws a steady crowd for quick lunches and leisurely weekend brunches.