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Located at 102 North Market Street
Reservations: (843) 722-6393
Located next to the legendary Planters Inn Relais & Châteaux on North Market Street, Brasserie Gigi is a lively, casual atmosphere in which to enjoy lunch, dinner, and weekend brunch.
Brasserie Gigi opens at 11:30 a.m. Monday – Friday and at 11 a.m. on Saturday and Sunday.
Executive Chef Frank McMahon (Hank’s Seafood Restaurant, Le Bernardin), who was honored by the Charleston Wine + Food Festival as the 2014 Outstanding Chef of the Year, brings his European background, training, and technique to the kitchen at Brasserie Gigi, offering a modern approach to casual French cooking with Lowcountry influences.
The menu features classic brasserie-style dishes such as Soup D’Onion Gratinée with caramelized onion, beef broth, and gruyere crouton; Salad Niçoise with herb crusted rare yellowfin tuna, haricots verts, egg, potato, white anchovy, and Niçoise olives; and Steak Frites, a seared NY strip with Maitre d’butter, béarnaise, petite salad, and frites. Raw bar options are also available, including iced shellfish towers and seafood samplers.
“Brasserie Gigi brings a casual, lively atmosphere to dining in Charleston’s Historic District,” says Chef McMahon, “Guests are greeted by servers in classic French aprons, and the menu celebrates the heart of brasserie-style cuisine – simple food made with high-quality ingredients, which are available all day and into the evening.”
Upon entering Brasserie Gigi, guests are greeted by a custom 40-foot long Parisian-style zinc bar. Amelia Handegan of Charleston is responsible for the 140-seat restaurant’s interior design, which includes artfully arranged tile flooring, high-back leather banquettes and booths, wooden tables, and brasserie chairs. Paying homage to the building’s history, Handegan showcases its original beam ceilings and exposed brick walls, which are lined with antique mirrors and French light fixtures.
Thanks to a strategic partnership with the iconic French cookware brand Le Creuset, Brasserie Gigi serves many dishes in red Le Creuset enameled cast iron pots and pans.
“Around the world, Le Creuset cookware represents French culture and it is the perfect canvas for brasserie-style food,” says Chef McMahon. “We are very excited about our relationship with Le Creuset and being able to showcase their incredible cookware at Brasserie Gigi.”
After graduating with honors from the renowned Culinary Institute of America, Chef McMahon earned a spot in the kitchen at acclaimed Le Bernardin in NYC under celebrated Chefs Eric Ripert and Gilbert LeCoze. The opportunity allowed McMahon to refine his cooking techniques while focusing on the simplicity of pure flavors—the hallmark of Le Bernardin. Chef McMahon later brought his talents to Charleston and joined the opening team of Hank’s Seafood Restaurant as Executive Chef in 1999. The restaurant was immediately named one of America’s Best New Restaurants by Esquire magazine and went on to earn Charleston City Paper’s Best Seafood Restaurant Award for 14 consecutive years. Chef McMahon will continue to oversee the culinary program at Hank’s Seafood in addition to his new role as Executive Chef of Brasserie Gigi.
Menu highlights include:
- Seafood Tower and Seafood Castle
- Salad Niçoise
- Soup D’Onion Gratinée
- Steak Frites
- Croque Monsieur
- Herb Roasted Chicken
- Grilled Swordfish
- Gigi Buger