The Magazine restaurant – operated by Kofler & Kompanie – at Serpentine Sackler Gallery has recently launched a new, three-month collaboration with Mogg, Berlin’s top American-style delicatessen.
Mogg began life in an ex Jewish girls’ school in the trendy neighbourhood of Mitte in Berlin in 2013. Founded by Paul Mogg, a British musician/DJ based in Berlin, the delicatessen was conceived out of frustration that he couldn’t find a decent pastrami sandwich anywhere in the city. He solved the problem with the modern American style deli, serving classics such as Pastrami on rye and Matzo ball soup.
In collaboration with Paul Mogg and The Magazine’s Head Chef Emmanuel Eger, a paired-down yet integral menu of three show stopping sandwiches is available, priced between £7.50 and £10.50. Customers will be able to make the most of the summer weather while dining al fresco on the terrace at The Magazine and the sandwiches will also be available to take away.
Available from Thursday to Sunday until 4th September 2016, from 12-5pm, Mogg Deli offering includes Mogg’s Notorious Slow Cooked Pastrami served on Rye with mustard and pickle; The classic Reuben served on rye with grilled Swiss cheese, pickled cabbage and Russian dressing, and Lentil and Avocado, topped with chipotle mayo.