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Train Dining Carriage – the latter of which are modelled on their namesakes - Steam & Rye off ers an assault on the senses. In addi- tion to a classic diner and basement cocktail bar, the 550-capacity venue will also feature a live music and dancing hall styled on scenes from T e Great Gatsby novel. Explorers will also fi nd a winding staircase leading to the mezzanine level and the Cargo Hold; an impossibly crammed collection of ephemera, taxidermy, fl otsam and jetsam with a glass fronted wall off ering a bird’s-eye view. “In a few seconds, an amalgamation of mov-


“It was love at fi rst sight when I set eyes upon the old Bank of New York - and immediately the concept sprung to life in my head.”


ies ranging from Hugo to Gangs of New York started to take form and I knew then that I had to make Steam & Rye a reality,” added Mr House. To interpret this, House has enlisted the help of production designer Jonathan Lee, who has a wide array of fi lm and TV credits


to his name, including Head in the Clouds, starring Penelope Cruz and Charlize T eron, for which he won the Milan Film Festival Production Design Award. “My brief for Steam & Rye was to create a journey of escapism through the eccentric and eclectic world of the 19th


-century American Railroad Titan,


Beamish Bettenbaum,” said Jonathan Lee. “T e design theme that I developed is based


on wealthy eccentricity from a period of great invention, exploration and decadent style. As in designing a fi lm, I set out to have the ‘audi- ence’ immersed in this world and take them on a journey through it,” he added. In keeping with the railroad setting, Steam & Rye will off er a menu of classic Americana fare, including USDA grain-fed beef from Greater Omaha, toasted Reuben sandwiches and smoked pulled pork, all prepared by cel- ebrated chef Andrew McLeish – previously of Kent’s Michelin-starred Chapter One – and his team. “T is is a very exciting project to be involved


in,” added Andrew McLeish. “A restaurant like this is the fi rst of its kind in the capital - there is nothing like it! T e food off ering is quality American diner-style. T e menu features clas- sics, such as BBQ spare ribs, smoked pulled pork, gumbo and USDA steaks cooked on a Josper Grill, so there is defi nitely something


for everyone to enjoy.”


Andy Mil, formerly of London Cocktail Club and a fi nalist in the Diageo World Class competition, will also manage the bars, serv- ing up a range of classic and bespoke cocktails to customers in their velvet and leather-lined booths.


“All of the cocktails on the menu are an


ecliptic mix of American classics and wildly over the top custom creations,” said Mr Mil. “T e cocktails all take inspiration from diff er- ent periods of American culture, ranging from the ostentatious ‘40s to the swinging ‘60s and right back to the Big Bang.” Sound good? We certainly think so. Find us


propping up the bar here from 20th Novem- ber 2013 onwards.


Steam & Rye will open Mondays-Saturdays from 4pm-3am. For more information, visit www.steamandrye.com, and follow them on Twitter @steamandrye


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