Cure and Cut

36 Monmouth St, Seven Dials, London WC2H

Cure+ Cut    Exterior    Gideon  Hart

After several trips to New York City, restaurateur Jerome Armit and chef Rufus Wickham still couldn’t get enough of the smoked meats that were on offer. So in summer 2016 they decided to bring a slice of America’s Jewish deli culture home to London’s Covent Garden.

The name comes from the pastrami-making process, which the chefs at Cure and Cut take very seriously. First the meat is brined for 18 days, then it’s rubbed and smoked in a Southern Pride smoker. Finally, it’s steamed in-shop to make it extra juicy before being sliced and sandwiched between soft rye bread with pickles and a generous helping of Tewkesbury mustard. For a real upgrade on your standard toastie, try the Reuben. It has the same delicious pastrami but this time it’s grilled on rye with layers of melted Emmental and sauerkraut.

In line with our friends across the pond who often combine savoury and sweet for breakfast, sample one of the smoked bacon cinnamon rolls. There are some great salads, too (don’t miss the roast aubergine with tahini and pomegranate). To round it off, opt for one of the weekly changing cordials such as pineapple and coconut or a craft beer such as Goose Island IPA from Chicago. LF.

Cure+ Cut    Exterior    Gideon  Hart

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