The Good Egg

Za’atar and sumac provide the vibrant, herbaceous backbone of the menu at The Good Egg, where the flavors of the Levant meet the soul of a Jewish deli. The kitchen’s technical identity is defined by a mastery of smoking and dry-curing, most notably in their Montreal-style short-rib pastrami. This signature cut is cured for days before being smoked over hickory, resulting in a succulent, spice-crusted meat that releases a heady aroma of woodsmoke. The Sabih pita is another triumph of texture, featuring thick slices of fried aubergine that are charred to a smoky finish and tucked into a fluffy, hand-stretched bread. A sharp mango amba and creamy tahini provide a complex flavor balance, while house-pickled cucumbers add a necessary acidic crunch. Even the sweets, like the chocolate-swirled babka French toast, reflect a commitment to traditional techniques reimagined for a contemporary audience. The Good Egg is a celebration of heritage, where every ingredient is chosen for its ability to tell a story.