The 3,700 sq ft, 140-cover riverside restaurant, located in on Heron Square, will serve an all-day menu overseen by head chef Mark Askew as well as American-inspired cocktails and a range of rye whiskeys and bourbons.
The breakfast and brunch offer includes an eggs menu and a ‘bakery corner’, serving dishes such as milk and cookies, jalapeno corn bread, granola & yoghurt and buttermilk pancakes.
Lunch and dinner menus include East Coast-inspired dishes such as the J+R cheeseburger and buttermilk chicken, as well as steaks and grills and signature dishes such as hot shrimp & grits.
The bar serves wide range of American rye whiskeys and cocktails including Sours, Manhattans and Old Fashioneds, as well as American bottled beer, Bloody Marys and freshly blended juices and smoothies.
Brand expansion
The Richard Caring-backed Jackson + Rye concept opened its first site in Soho in September 2013 before taking over the former Union Jacks site in Chiswick earlier this year.
“We’re delighted to be launching our third site in a prime position in Richmond,” said Graham Ford, operations director.
“This is an important step in the development of the brand and we look forward to bringing our exciting and innovative concept to the area and are confident that it will quickly become a favourite haunt for locals and visitors alike.”
Jackson + Rye Richmond is open at Hotham House, 1 Heron Square, TW9 1EJ