The Deli

From New York, with love

We just really love a bagel

The Deli started with a love of New York: early starts, corner delis, and a bacon, egg and cheese eaten on the walk to work. We brought that to Great Portland Street. Not round bread, not a doughnut with ambitions. A proper New York bagel: dense, chewy, shiny, and stacked with something worth getting out of bed for.

Breakfast from 7am, pastrami and bulgogi brisket at lunch, brunch bagels at the weekend, fresh bakes and proper coffee all day, to eat in or take away. We are a few minutes’ walk from Great Portland Street and Regent’s Park stations, on the corner of Fitzrovia and Marylebone.

1. Boiled, then baked

   A quick dip in boiling water sets the crust before the oven. That is where the shine and the chew come from. It is also why ours come direct from New York.

2. The New York classic

   Bacon, egg and cheese on a bagel is how New York starts its day. It is how we start ours too, from 7am. No improvements needed.

3. A bit different

   Then the ones we cannot stop eating: bulgogi beef brisket, salmon with miso cream cheese. Not what you would find on a corner in Manhattan, but we think New York would approve. See the menu.

4. Your way, if you like

   The menu is ready to go, but it is not a rulebook. Ask at the counter and we will happily build a bagel the way you want it.