Ryan Chetiyawardana of White Lyan and Doug McMaster of Silo have teamed up to launch Cub at the former White Lyan site in Hoxton, London, due to open in September.
Cub will sit above Super Lyan, a 40-cover basement bar which opened in April.
McMaster is head chef at zero-waste restaurant Silo in Brighton. He creates dishes using every part of the ingredient aiming to reduce food miles and waste while preserving all of the nutrients.
This will be the pair's first restaurant together - Chetiyawardana's first food-led site and McMaster's first in the capital.
The 35-cover Cub promises to "blur the boundaries of food and drink by approaching them as a united entity". Dishes and drinks are yet to be announced.
Working alongside Arielle Johnson, former resident scientist at Noma and current flavour scientist and director's fellow at the MIT Media Lab, Cub will feature experimental ingredients grown on site as part of a program to research the effects of environment on food growth and flavour.
Chetiyawardana said: "We want to keep pushing boundaries and keep things weird but in a way that feels accessible and honest as well as exciting and modern. Cub will be the continuation of these conversations but taking them in a new direction - looking at how we can rejoin the worlds of food and drink, and showcase the importance of innovation and sustainability to a wider public."
McMaster added: "Cub is a very exciting collaboration which allows us to explore how both our industries can come together to make a really unique experience. There's always been a synergy between our businesses, and this allows us to explore how that can develop."
Chetiyawardana also owns Dandelyan at the Seacontainers building in the Mondrian hotel which overlooks the river Thames.
Alongside the bars, he also a range of cocktails on offer at Selfridges. He launched his debut book in 2015; Good Things to Drink With Mr Lyan and Friends. His second publication is due to be published later this year.
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