It will be the first time Fluid Movement, the company set up by mixologists Tristan Stephenson, Thomas Aske, Matt Whiley and Bryan Pietersen, has served food within its venues and if successful could see the concept expanded to more sites in the future.
As well as serving cocktails, craft beers and whiskies, Dach & Sons plans to offer a range of New York-style dishes such as hot dogs, burgers and sliders, which it hopes will tap into the current trend for street food restaurants, such as the soon-to-open Bubbledogs.
However, Whiley said he hoped that the the new venture hoped to offer a little more : "We’ve always been one step ahead with the bars and we wanted to apply the formula to a restaurant. Premium hot dog restaurants are starting to trend but nobody else will offer a full, speakeasy package like ours," he said.
The team has also employed a butcher to work on-site full-time, to prepare its own sausages and burgers, with meat sourced locally.
While the restaurant, complete with whisky library, will be situated on the site's ground floor, a second Purl bar will open on its first floor.
The self-styled 'dark, sexy' cocktail bar will have a very different style to its New York speakeasy-styled restaurant, taking inspiration from the style of the 1800s with a gold leaf hand-carved ceiling and blue velvet banquettes.
It will serve Purl's signature cocktails alongside a range of new products created in collaboration with Master of Malt, including Cream Gin, Radiation Aged Cocktails, Grenadine Syrup, Exhaustion Tonic and Chip Pan Bitters.
Dach & Sons, including the Purl bar, will open to the public next week before holding its official launch in September.
The self-funded Fluid Movement, formed by a group of bar industry experts who wanted to evolve the cocktail bar scene, opened its first site, Purl, in Marylebone in 2010. It followed with Worship Street Whistling Shop in East London in 2011 and has worked in a consultancy basis at a range of bars, including VOC.
A spokesperson for the company said there were plans for more restaurants and bars in the future.