Review: Jackson and Rye, London City

Guest post by Ryan of Borough 22

The silver lining of being married to someone who eats a plant-based diet is that I get to review all the fantastic restaurants that she can not! The latest on the list was Jackson and Rye.

Think American style post-prohibition and you’d be pretty much there in terms of what to expect from this five chain eatery. Famed for their boozy brunches we opted for an evening visit on a cold Monday.

Dark and atmospheric, the first thing you’ll notice is the bar, stacked with golden amber vials of whiskey, bourbon and their signature rye whiskey which I was reliably informed is a mash of rye, corn and malted barley.

They have everything covered however. The bartenders know their stuff. I opted for an old fashioned and quickly followed it up with an amaretto sour which was made perfectly.

The City branch on Old Jewry was reassuringly busy considering it was a Monday evening and that Jackson and Rye are neighbours to both Browns and Hawksmoor. The menu was extensive and it took a few moments to decide what to have.

Our waiter very kindly suggested the Truffle and Polenta Hush Puppies and Corn Dogs as these were out of our comfort zone and we opted for the Jumbo Shrimp with a mango mayo alongside the slat & pepper squid.

You’ll be pleased to know that all dips come on the side and the kitchen and front-of-house staff are allergen aware. The food arrived promptly and piping hot. The corn dogs were really good and very filling. The Hush Puppies which are a sort of deep fried polenta cake were good but best eaten with the dip. The squid was perfectly cooked as were the Jumbo Shrimp. All-in-all a great start without being too filling.

Next up came the mains which I must say were excellent. We were deliberating over the burgers vs. the Grills vs. the entrees. With a little more help from our excellent waiter we went for the Buttermilk chicken breasts served with sweet potato fries both of which were a triumph. The breast was so succulent and the fries felt triple cooked, crisp on the outside and fluffy on the inside. 

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We had the grilled sword fish fillet which again was extremely succulent and not dry in the slightest, this was served on a bed of sautéed new potatoes and green beans that had a delightful crunch. We completed the main with the Jackson and Rye BBQ Board which consisted of smoked rye glazed ribs, peri-peri chicken wings (which were amazing), sliced peppered steak cooked medium rare (to perfection), green slaw and fries. It was a great way to sample everything and we were able to finish it all between the two of us.

Which left dessert (we were hungry… don’t judge!). I really wanted the Peanut Butter Fudge S’mores but unfortunately they were all out! Instead we opted for the Blueberry and apple cobbler which was served with vanilla custard and the Pecan Sundae which was a triumph. The maple roasted pecans and the pecan pie crunch take this humble dessert to a whole new level.

The verdict? Two very big thumbs up. Its not doing anything drastically different to anyone else but it does what it does extremely well.

Will I return? Absolutely. I’m still hankering after the S’more dessert but I would love to pop back in the daylight hours to try the now legendary brunch options, the burgers and of course the steaks.

Jackson and Rye

30 Old Jewry

London, EC2R 8EB

www.jacksonrye.com

*We attended as guests of Jackson + Rye*

Ryan is the owner and creator of Borough 22, a multi award-winning gluten free and vegan doughnut bakery that delivers all across mainland UK.