Carter & Fitch – Bringing a taste of the US
Carter & Fitch, a brand new restaurant promising an authentic US dining experience has opened as a stand-alone restaurant situated on the site of the George Washington Hotel, on Stone Cellar Road. With the capacity to accommodate for up to 90 diners at a time, the restaurant also boasts a stunning outside terrace, offering additional space for customers.
Identified as an American smokehouse, pizzeria and bar, Carter & Fitch presents a culinary experience for diners that can only be described as delightful. Laid out on one ground level, the building displays a frontage with 10m wide bi-folding glass, and upon entry guests are greeted by a long L-shaped bar accompanied by stylish bar stools, with high tables and relaxed seating to the right hand side.
Construction company Mimarc Construction Ltd acted as the main contractor, developing the venue into a contemporary restaurant with an American diner feel to match the offering. Following the space round from the casual bar area, guests arrive at the more formal setting in which the restaurant is shaped, with restaurant style tables and chairs, place settings and menus.
A perfect venue for socialising, Carter & Fitch offers space for friends, couples and colleagues to catch up after work or over dinner. Providing mouth-watering US-style food and a spectacular range of cocktails is at the forefront of the venue’s philosophy, in addition to offering a modern space that so happens to disclose a charming atmosphere.
Premier Hospitality caught up with Neel Chawla, Director at Carter & Fitch, to ask a few essential questions regarding the new restaurant. Neel commented:
“Carter & Fitch is one of our properties at the Mercure George Washington hotel – we wanted to introduce something a little different to Washington, so we decided to go for a non-hotel, more typical restaurant, something a bit more chic and high-street to be able to attract an outside trade.
“The soft opening took place on 11th January, ready for the official launch which was in early February, ready for Valentine’s Day. The feedback so far has been very good. We have been surprised actually because we have only just started our marketing – we currently have most things in place and it is going well. Also we have had lots of interest from the local market, and people are excited to start drinking on the outside terrace in summer.
“The brief that we gave our designer acknowledged the fact that the smokehouses that have popped up around in recent years can be very industrial – whereas we wanted something a bit more relaxing, combining the comfort of the restaurant and the style of the bar.
“Finishes that we have integrated include retro tiling on the floor, brick slip walls and lots of old school vintage lighting, to create the desired mood and effect.
“A main feature of the venue is the 90²m outdoor terrace which has parasols for the summer time – that will be launched in April this year, ready for summer 2016.”
Appetisers done the Italian way – known as Chicchetti on the menu – include Thai fishcakes with dipping sauce, bruschetta di pommadore and spicy voodoo wings for those who dare! Delectable 12” thin crust pizzas, hand stretched and fresh from the Italian oven come with a variety of garnishes, such as the Mare E Monti, pizza topped with seafood and mountain air dried ham; and the Big Easy, topped with pulled pork, Monterey jack cheese and Frank’s hot sauce.
Diners can opt for a meaty choice straight from the smokehouse, with all meats from selected prime cuts, rubbed with Carter & Fitch’s unique blend of spices and seasonings and infused overnight before being smoked in the Oklahoma smokehouse oven, low and slow until tasty and tender. Texas style pitmaster brisket, half smoked chicken with optional baste, and hot home smoked salmon fillet are just some of the options.
When asked whether there are plans for Carter & Fitch to expand in the future, Neel responded with:
“We will definitely expand to other hotels – however, as a starting point we really want to make sure that we get it all right with this site, before we branch out into different areas.
“We have had this in planning for the last three years – so it is a great feeling to be able to get our ideas onto paper and transform the concept into reality – and it is definitely an achievement for everyone involved.”