I’ve known Bel Shapiro – owner of The Bell & Brisket – for a number of years now and have been a fan of her “seriously pimped up salt beef bagels” all the while. I’ve also very much admired how she’s resisted any trendy urges to “go burger” along with the hipster tide and rather has looked to more local gourmand traditions to come up with something yummy that’s no less “street” and certainly just as zeitgeist-y as any other London grub you’re apt to sink your teeth into.
With her kitchen takeover at Shoreditch stalwart pub, The Barley Mow, now is an excellent time to have a taste of Bel’s meaty and award-winning mega sarnies.
In addition to the bagels, Bel’s doing black rye buns now too. They’re tasty. But what’s even more scrumptious is what her bagels and buns are chockfull of. Consider if you will the following nosh-able menu items filled with salt beef or ale braised brisket (£7.50 each):
- The Lord Rupert (with pickled cabbage, Dijon mayonnaise, melted Cheddar and Vadasz Deli dill pickles;
- The Duke (with tomato chipotle sauce, pickled onions, melted Monterey Jack, jalapeno sour cream and Vadasz Deli Hot Roots; and
- The Baron Beethoven (with pickled beets, fresh horseradish cream, melted Cheddar, English mustard and dill pickles.
I especially love the Baron (on rye) and its symphonic ode to flavour.
That’s not all though. Less carby dishes include pickle platters (sans bread) . There’s a smoked mackerel option as well as a grilled halloumi veggie sandwich or platter and a variety of fries to ensure satisfaction for all.
Word is Bel’s gonna start delivering soon and that her takeover at The Barely Mow is an indefinite one.
The Barley Mow, 127 Curtain Road, London EC2A 3BX. Find out more about The Bell & Brisket at thebrisket.co.uk.
