New York-style deli spreads its influence

On the hunt for an emerging food trend in 2013? It is difficult to overlook the growing influence of the New York-style deli in shaping the Sydney foodscape.

Former Manly Pavilion head chef Tony Gibson is opening a New York-style deli in East Sydney, operators are eyeing launches in the city centre, and food writer Michael Shafran recently started selling bagels on Sundays at Darlie Laundromatic.

Last week owners of Bondi cafe-bistro Brown Sugar got in on the act, opening Lox Stock & Barrel at 140 Glenayr Avenue, the former site of Green's Cafe. Lox Stock & Barrel bakes its own bagels, rye and challah bread, filling them with wagyu corned beef, chicken liver and poached salmon.

There's a takeout range of pickles, relishes and dressings, plus menu items that push beyond the standard deli brief, including a brioche version of french toast and an omelette filled with almonds, zucchini, spinach and jalapeno.

Inspiration for the venture also comes from the family heritage and recipes of Lox Stock & Barrel's staff and owners including Poland, Hungary, Russia, Germany and Lithuania.