According to BigHospitality's sister publication M&C Report, Jackson & Rye, which has been in development since the start of the year, will be situated at the former Osatsuma site and feature menus inspired by US east coast cuisine.
It will be open from 8am till late, seven days a week, and will offer breakfast, bar and all day informal dining.
The company said that the concept’s drinks offer will comprise American cocktails and hard shakes; fresh juices and a wine list featuring European and North American wines.
Grillshack, which is led by Mark Askew, former executive head chef at Gordon Ramsay Holdings, and Hannah Bass, former UK operations director at Hakkasan, opened on the former Alphabet Bar unit in Beak Street earlier this month. It had been in development, alongside Jackson & Rye since the start of the year.
The concept is built around a fast casual counter service grill restaurant and customers are able to order from staff, via touch screens or a specially created app.
M&C Report revealed last year that Caring had set up Grillshack Restaurant. He currently also backs Bill’s and Caprice Holdings, after recently selling his 51 per cent stake in Cote.
The investor has set up a separate company for Jackson & Rye called Zentia Restaurants. The concept will be operated independently from Grillshack, with a view to both possibly being rolled out but at different rates.
This story was first published by M&C Report. To subscribe, call Emily Croft on 01293 846578 or email firstname.lastname@example.org.