Appalachia, a new restaurant inspired by the rich culinary traditions of the Appalachian region in the United States, is set to open in Shoreditch in June, taking over the former home of Counter 71 on Nile Street. Ahead of reopening, the restaurant will also undergo a refresh to reflect the Appalachian warm, regional character.

Leading the menu is Head Chef Alistair Borer (formerly of Smoking Goat), a widely respected name known for his bold, flavour-led cooking. At Appalachia, Borer will shape a menu that reflects the teams core ethos, combining his experience in fire-led, Thai-influenced cooking with a deep focus on seasonal, heritage-driven produce.

Marking an exciting new chapter for the site, the team is led by co-owners Camilla Meshiea and Ryan Sheenan, whose vision brings a fresh identity and narrative to the space while retaining its intimate, counter-led format.

Drawing on the mountainous Appalachian region, Appalachia cuisine is shaped by migration, resilience, and adaptation, where British cooking traditions evolved in response to the land. This is reflected in Borer’s menu, from dishes such as Smoked eel and jalapeños deviled eggs. Kelly rock oysters, with tomatillo and scotch bonnet.

Larger plates continue this interplay of tradition and reinterpretation, including BBQ whole quail with blue cheese slaw, Grilled poussin with grits, and Country-fried rabbit with chorizo gravy. Bolder dishes such as Pork chop with collard greens and Curried crab omelette will also be available.

The bar is led by Fraser Stancombe, previously of Three Sheets Soho, who will shape a drink offering that complements Appalachia’s regional narrative while delivering a refined yet approachable cocktail experience. Highlights include the Banana Pudding Sazerac, made with brown butter-washed rye, vanilla rum, Tempus Fugit banana liqueur, absinthe and Peychaud’s bitters. Alongside the Kentucky 75, which is a cross between the classic French 75 and a Mint Julep, made with mint-washed bourbon, absinthe, citrus oils, wine, and peppermint oil.

Wine is overseen by Head Sommelier Harry Cooper, focusing on small allocations and frequent change, the list will feature a generous by-the-glass selection, allowing guests to explore a broad and ever-shifting range of wines alongside the menu.

Appalachia will officially open in Shoreditch on Wednesday 3rd June at 71 Nile Street.