@franksdeli_bronteroad
PORTUGUESE CHICKEN WITH HOMEMADE PIRI PIRI SAUCE
WHEN SAMMY JAKUBIAK stumbled upon a 1950s butcher shop on Bronte Road in Sydney’s eastern suburbs, inspiration struck. “My partner Ben Kelly and I were in New York pre-pandemic and fell in love with the delis,” she says. “We didn’t plan on opening a venue in the middle of lockdown, but when we came across the space, we couldn’t help but see a New York-style neighbourhood deli.”
Fast forward to now, and Frank’s, which Jakubiak established with Kelly and her brother Alex, has become just that. Like at all good delis, there’s an impressive sandwich menu (“We wanted to cover all the bases of a New York-Jewish/Italian/Aussie sandwich shop,” Jakubiak says) featuring everything from deli meats and three-cheese toasties to a secret-recipe meatball sandwich that Jakubiak developed in Italy. But what stands out are the more uniquely Euro flavours, courtesy of Jakubiak’s Polish heritage. “We’ve taken family recipes like my dad’s smoked salmon that we make with Õra King, and our Polish vegetable salad has a cult following. The angel wings are one of our grandma’s dessert dishes. As children, we would sit in the kitchen with her and make them. They’re perfect as a side with coffee at
