![\"diner-feel\"](\"http:\/\/www.chiswickish.co.uk\/blog\/wp-content\/uploads\/2014\/12\/chiswickish-mat-smith-photography-blog-jackson-rye-diner-feel.jpg\")
<\/a><\/p>\nJackson & Rye has an all-day menu: main dishes for around the \u00a310 mark, or a range of brunches from \u00a38. After a heavy night and a long lie-in I was certainly ready for the “unch” part of brunch.<\/p>\n El Paso Sours and toasted popcorn with Old Bay Spice Seasoning<\/p><\/div>\n \u00a36.25 – Truffled Mac & Cheese – warming and moreish<\/p><\/div>\n The truffled mac & cheese was an absolute hit. Perfect for a brunch starter.<\/p>\n Jalapeno Corn Bread, Sour Cream, and Spring Onion<\/p><\/div>\n The slight dryness of the corn bread might be forgiven because of its flavour and the sour cream dip, but sadly this corn bread at \u00a33.75 is not a patch on the freshly baked double-sized American corn bread just a few minutes down the road at Outsider Tart.<\/p>\n \u00a38.75 – Scallops with petit pois and pea shoots in a cream sauce<\/p><\/div>\n The scallops were cooked to perfection and the accompanying sauce was tasty.<\/p>\n \u00a37.25 – Grilled shrimp and grits<\/p><\/div>\n Well, this is a lovely hearty American favourite but – and it is unusual for me to be so price sensitive – at that kind of dollar you might expect prawns to be seriously good (these were not), not to mention it should probably be in a far bigger dish. Again, a lovely starter with a decent chilli kick but I can’t say this is good value for money.<\/p>\n \u00a36.95 – Buffalo mozzarella in creme fraiche, tomatoes, and basil. Good quality mozzarella and the tomatoes were delicious.<\/p><\/div>\n Brunch menu and lovely High Rd location<\/p><\/div>\n \u00a311.95 – Buttermilk chicken with sweet potato fries and spicy slaw<\/p><\/div>\n I hear the buttermilk chicken is a favourite of Jackson & Rye clientele. It’s a pretty big dish; filling, a bit spicy, and the chicken was beautifully juicy. The batter was dirty, depending on whether you like that this is either a good thing or a bad thing! Personally I was in the mood for that and found it addictive.<\/p>\n The slaw is supposed to be chunky but for my tastes it wasn’t spicy enough and I prefer a more vinegary, finer style of slaw. Personal taste aside, it must have been left out a long time because it had yellowed and was below par. As for the sweet potato chips, these are practically ubiquitous for mid-range eateries nowadays but these ones were tasty and nicely seasoned.<\/p>\n \u00a315 – Swordfish (Special of the day)<\/p><\/div>\n The swordfish was perhaps the biggest let-down of the whole meal. It was on the specials menu and had a price to match. Presentation was good and you can’t fault the combination of ingredients.<\/p>\n The rub? It was rubbery. Overcooked fish makes me so sad.<\/p>\n \u00a35.95 – Pecan Pie with Rye Whiskey Ice Cream<\/p><\/div>\n Pecan Pie. Lovely flavours, crispy top, moist middle, nutty buttery base. Again, I’m not the price-sensitive type, but value for money is important when I eat out, and for \u00a36 you can pick up a pecan pie at Anglesea Arms which will blow your socks off, and although this was a solid effort you see my point.<\/p>\n<\/a><\/p>\n<\/a><\/a><\/a><\/a><\/a><\/a><\/a><\/a><\/a><\/a>