About Pickle & Rye
When American chef Alex Minor moved to the UK over ten years ago, he was surprised how hard it was to find a good sandwich. Having grown up near Philadelphia surrounded by fabulous delis, and then trained in culinary heaven (Italy), the pre-made and pre-packed sandwiches typically on offer in London were a bit disappointing.
Knowing that the secret to a good sandwich is less bread, more quality home-cooked ingredients, Alex and his wife Val set out on a mission to bring the American-style deli to London.
Pickle & Rye was born in 2010, bringing the real American sandwich to East Sheen, each one lovingly made to order and stuffed with home-cooked ingredients, from the salt beef in the Reuben to the home-made pickle (or ‘gherkin’ in UK speak) on the side.
In 2013, Alex and Val were ready for the next challenge: introducing London to the American breakfast. The locals were won over with traditional favorites like blueberry pancakes with smoky bacon and maple syrup; fresh-cooked home fries nestled up with a classic Benedict; and the smokey sweetness of homemade Boston Baked Beans.
But a great American deli is always there when you need it, so Pickle & Rye went one further and is now open for dinner five nights a week. The classic menu is updated regularly to provide flavours of America, from Black & Blue burgers to Santa Fe Chicken, with pumpkin pie to follow.
Whatever the time of day, customers are greeted at Pickle & Rye with the smell of roasting meats, smoked bacon or baking brownies. All our dishes are freshly prepared using our own recipes and home-cooked ingredients to ensure great flavour.