American-French fusion concept to join Mare Street's burgeoning restaurant scene

Andy Taylor will open Carte Blanche on the former site of much-loved fried chicken and cocktail restaurant Rita’s.

The 50-cover Mare Street restaurant will serve “gluttony-emboldening dishes” inspired by American and French cuisine, including oysters with caviar hollandaise and maple bacon; fois gras and escargot tostadas; and fried chicken with caviar (as famously seen at David Chang’s Momofuku Noodle Bar).

Much of Taylor’s inspiration comes from the south and Midwest, so classic American dishes such as Nashville hot chicken in a soft white bun; and pork jowl with smoked beets and butter will also be available.

An accompanying drinks menu will comprise French takes on cocktails such as a beurre noisette whiskey sour; and a French Negroni, as well as a selection of natural French wines from artisan producers.

The restaurant will features simple, stripped back interiors and a collection of abstract art prints, with the main attention on the open kitchen.

“I want to create a place where you can get caviar on your fried chicken, with a glass of great wine and maybe rounded off with a glass of whiskey,” said Andy.

“Carte Blanche will be a relaxed space, with exciting French American cooking on the menu which is no longer limited to burgers.”

Mare Street is becoming a popular location for restaurateurs to launch new concepts. Gizzi Erskine recently launched her first restaurant in the area, and the team behind P.Franco has launched its new restaurant, Bright, on the site of now-closed Ellory just next door.