Details have emerged of the menu at Jackson + Rye, the new restaurant project backed by Richard Caring, which is to open at 56 Wardour Street in London's Soho this December.
The 160-cover restaurant, designed by Martin Brudnizki Studio, will be run by directors Hannah Bass and Mark Askew, who have recently opened Caring's other venture, Grillshack, on Soho's Beak Street.
Jackson + Rye will open from 8am until midnight, seven days a week and will offer all-day dining and a 10-seat cocktail bar.
The American-themed menus are inspired by US east coast cuisine, as well as the best elements of the West coast and Southern states.
Dishes on the all-day menu include: gruyère cheeseburger; chopped salads; grilled tuna and avocado sandwich. Mains include: buttermilk chicken two ways; veal, beef and ricotta meatballs; and prime cut steaks with roast shallot and pinot nero sauce.
The price per main dish will be between £12-£20 with side dishes at £3-£5.
Breakfast and brunch menus will be inspired by New York, and highlights include: creamed grits, flaked almonds, blueberries and maple syrup; scrambled eggs and smoked salmon with country style fried potatoes; cheese melts and hotcakes with slab bacon. Breakfast will be served from 8am to 11:45am.
Drinks will comprise American cocktails including a Breakfast Sour, Gimlet Royale, Americano Highball and a Jackson + Rye Old Fashioned as well as hard shakes, fresh juices and a wine list featuring European and North American wines.