A NYC deli pop-up for Father's Day

Josh Sobel of Mile End Deli.

You can give dad a tie for Father's Day.

Why not great deli.

Chef Josh Sobel of New York's Mile End Deli, joined by the white-hot Black Seed Bagels, is coming down Sunday for a pop-up/collab at American Sardine Bar in Point Breeze with chef Scott Schroeder.

Sobel, a Northeast High grad (class of 1999), is going the a la carte route:

Deli platter for two ($40): Montreal-style smoked meat, beef salami, chopped liver with gribenes, smoked turkey rillette, hot dog, slaw, mustard, rye

Appetizing platter for two ($40): beet cured lox, scallion - horseradish cream cheese, smoked blue fish pate, black seed bagels (2), traditional garnishes

Pickles ($9): full sours, spicy, green tomato, Mile end health salad

Smoked meat sandwich ($12): Orwasher's seeded rye, deli mustard

Starts at 11 a.m. and runs as long as there's food left.