The Good Egg (Stoke Newington)

• The head chef is ex Ottolenghi and the Middle Eastern influence is very present
• Portions for the starters were quite dainty
• First to arrive were the cold salads
• Pumpkin seed and mint was a very successful combination
• The burnt aubergine was pleasant but could have been smokier and more garicky for my taste
• Next to arrive were the zhug fries
• All of the smoked meats and fish are smoked on the premises
• A starter of buttermilk fried zatar chicken was the only one that didn't quite work
• Fried chicken was crunchy and tender
• The accompanying sauce was a little flat
• Also I question the wisdom of serving fried chicken with a sauce that is essentially an oil infused with zatar
• I can't see how this is financially viable
• The decoration is very nice and cozy but it taked too long for a toast
• If you head up on the weekend expect a wait of about 45 minutes and even longer if your the unlucky group of four New Zealanders who were right behind us waiting for that one table of four to leave
• The place is called The Good Egg and it felt wrong not to be having a dish with egg in it somewhere
• Stephen had them baked with chorizo and I had them fried on a brisket hash
• I tried some of the aubergine pitas with egg and the delicious smoked avocado with egg (peep photo)
• 4/5 because the wait was about 45 mins to get seated
• The Good Egg in Stoke Newington is the culmination of an adventure that saw two friends popping up at street markets around London serving up shakshuka and stuffed pitas
• The service is pretty nice
• It was a rather busy day and the restaurant was having some trouble
• I think the prices are a bit inflated
• The issues they were having cannot really be accepted
• The tasty sausage and variety of dips was a lovely combination
• Would rate higher but service was not fantastic
• The bread was my favourite with the hummus and eggs and olives
• T seem to go very well with the whole spread
• At the time I was not really hungry but then I ordered more

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