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Fresh from opening Grillshack on Beak Street, Richard Caring of Caprice Holdings (J
Sheekey, 34, Scott’s) is backing another Soho venture with the same team headed by
executive chef Mark Askew. Occupying what was Satsuma, Jackson & Rye offers an informal all-day menu and a casual vibe inspired by America’s East Coast: breakfasts of creamed grits, cheese
melts and hotcakes with slab bacon give way to Gruyère cheeseburgers, chopped salads, prime steaks and a couple of variations on buttermilk chicken. The adjoining bar dispenses appropriate US
cocktails – think breakfast sour, gimlet royale, Americano highball and a bespoke old fashioned, plus hard shakes and plenty of European and American wines. Jackson & Rye also bucks the Soho
trend by accepting reservations.
A lunch time catch up and off we went to Jackson & Rye in Soho. On the corner of wardour street and old Compton road, this Anerican diner/ bistro of sorts comes to life with its wide variety of dishes. My visit here comprised of mac'n'cheese, lobster and fried buttermilk chicken. How do you describe that as a food category?To start with I was able to share with my friend the truffled mac'n'cheese and 1/2 lobster. A good match and if they wanted to merge the two together then even better. The lobster came out with all he necessary equipment to prize all the meat from the lobster. It was tasty and squeezed over with lemon juice was just what I wanted. The mac'n'cheese had a rich flavour to it and this came from the truffle...
More from Life of Shayan - My Blog »
From the team behind Grillshack comes Jackson + Rye, the latest American diner-style restaurant to hit Soho. There are so many cool restaurants and bars on Wardour street, and J + R fits in nicely with the edgy vibe.When I arrived, I was pleased to see the place packed out. The design is 'New York' style with free standing tables as well as banquettes. It is also much bigger than you may think at first, extending into a large back room and a downstairs...
More from SilverSpoon London »
Jackson + Rye have taken over the space with an all-day East-Coast inspired restaurant, headed up by executive chef Mark Askew. The restaurant is backed by Richard Caring and the people behind the recently opened Grillshack - Mark Askew and Hannah Bass. Upon first glance, the plush decor struck us as very Soho Kitchen & Bar, although the designers are the same people from behind the Dean Street Townhouse. This is a super sleek US brasserie with a warm, cosy atmosphere and the gentle background buzz from the bustling crowd. Jackson + Rye‘s clever use of soft glowing lighting and heavy iron pipework shelving are nice touches. As are the dark wood panelled walls, aged leather seating and mirrored picture window frames. It’s obvious that a lot of thought and attention to detail has gone into the interior design, and yet again we pick up more ideas for our home (that we’ll probably never follow through with)...
More from We Love Food, It »
We’ve been over this. Time and time again. The New York movement is upon us. Some of them work, some of them don’t. So, I read a great deal about the opening of Jackson + Rye and wanting to wait until the soft launch had passed and all the Christmas cheer, I held off. It is marketed as a New York brunch establishment. Of course most, if not all, New York brunch restaurants are open for breakfast, lunch and dinner also. This is no exception. But what it really stands for is the brunch. Much like Mogador, Extra Virgin & Cornelia, to name but a few in Manhattan, its strengths lie in that delightful time between breakfast and lunch...
More from laymytable »
As if Soho wasn’t already over-saturated with all-day American diners, now Jackson + Rye has come along; and as so many of the reviews say, it offers a real slice of New York. Whatever the hell that means. Just what slice of New York that is, I do not know...
More from The Hungry Porker »
Thanks again to my unexpected stroke of luck, I managed to win brunch on the house at Jackson & Rye.This was my second visit here since they opened last month, and it looked like it has become much busier since then. We were sat in quite a dimly lit corner before I requested to be moved to a brighter table along the sofas which was also more spacious.There was a moment of confusion with one of the waitresses when I was trying to explain to her about my 'Brunch on the House' booking - I would have expected it to have been noted on my reservation.Instead she just blankly stared at me like I was talking gibberish, and didn't even bother to get me a manager or at least someone who could assist better...Eventually I managed to wave for another waitress who thankfully understood what I was trying to explain... - PANIC OVER...or rather frustration. | Hand Drip Coffee | | Hot Chocolate | | Slab Bacon | I had this on my last visit, which I did enjoy - very much prefer this thick cut version over the usual thin crisp slices of bacon. | Shrimp & Grits |- Hot shrimp, chilli, garlic, spring onion -This was my first time trying grits - ground-corn food that is common in the Southern United States and mainly eaten at breakfast.The prawns were fresh and succulent, and I did like the hint of chilli. | Angler's |- Scrambled eggs, smoked salmon, country style potatoes, grilled toast - | Crab Cakes |- Blue Swimmer crab, apple slaw -A variety of fish cake, which is another option that is popular in the United States - I really need to get myself on a plane there someday...Nice crisp batter, and went well with the fresh flavours of the apple slaw. | Blueberry Cobbler |- Apple, vanilla custard - We were quite full so we ordered only ONE dessert to share. Shameful, I know...It was quite a large portion though, with a lovely pot of warm vanilla custard. The food overall wasn't too bad, although service was a bit hit and miss - certain members of staff should really try a bit harder to look more cheerful instead of wearing such sullen looking faces...I would probably drop by again, possibly for the pancakes and more dessert - but definitely during a less busy period.The Cheekster, signing out x
More from Dancing In High Heels »
've been to JR twice now - once for brunch before Christmas and again for dinner this week. Based on what I've eaten I'd probably stick to brunch. I'm quite fussy with scrambled eggs and can think of nothing worse than dry, overcooked, lumpy ones. I requested runny eggs at JR and got exactly that with the oddly named Prison Eggs (which don't seem to be on the website menu anymore, although saying that, the all day menu lists the buttermilk chicken served with both a spicy coleslaw AND fries but actually you have to order the fries separately). My eggs were mixed with jalapeños, borlotti beans and spring onions giving it great texture and more than a bit of pep...
More from The Insatiable Eater »
Jackson & Rye is the latest Richard Caring backed restaurant and it’s the creation of the guys behind Grill Shack – which I loved. This too is an all day dining affair – it’s open 7 days a week from breakfast to late night dinner offering American comfort food. As that sounds right up my street I was super excited to be invited along for brunch...
More from Samphire and Salsify »
Given the number of early risers and night owls in London, there are surprisingly few breakfast spots worth seeking out and even fewer late night diners. A restaurant that combines both is rarer still. Jackson + Rye on Soho’s Wardour Street opens at 08.00 for breakfast and closes at around midnight-ish. While these opening hours won’t impress ever-restless New Yorkers, they’re notable for London.Situated inside the premises formerly occupied by Satsuma, Jackson + Rye is split over two floors and is nothing if not a handsome place. The booths, tiles, dark wood panelling and moody lamp lighting aren’t exactly original, but it is all nonetheless attractive and comfortable...
More from The Picky Glutton »
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