Chef Jodi Klein runs a vegetarian kitchen built on Today Bread loaves and Natoora vegetables, with dishes such as gado gado and quinoa cakes in mole. A Conti machine pulls the Climpson espresso, with V60 pour-overs alongside.
The shop sits behind a charcoal shopfront on Chingford Road, with stools at the window counter and a checkerboard floor running back under a slatted timber ceiling to the tiled counter. Past it, a door leads to a garden under a canopy, with a glazed timber door into a back room.