Maison
French restaurant · Charleston ·
French bistro with creative dishes, classic French fare, and wine
French bistro with creative dishes, classic French fare, and wine
"Entering through a side door into an indigo-painted, Parisian-feeling space sets the tone for French classics and increasingly forward-thinking modern plates: escargot and steak frites sit alongside seasonal terrines, sweetbreads, composed salads, housemade black truffle sausages, and Coq Au Vin. Plating is impeccable and the cooking applies French technique to Lowcountry ingredients for often-stunning meals." - Stephanie Burt
"If $8 martinis at happy hour isn’t enough to pull you into French eatery Maison, then chef Vandy Vanderwarker’s menu of classic Parisian dishes should convince you. Choose between an expertly dressed salad of local lettuces, buttery escargot, steak frites, rabbit en croute, and a field pea gratin. The room is relaxed with black-and-white bistro touches reminiscent of old-school cafes in the City of Lights. Best for: A fancy date night off the beaten path." - Erin Perkins
"During most days of the week, Maison puts out stunning plates of classic French flavors, but on Wednesdays, chef Vandy Vanderwarker releases a burger that is simply a work of art. The kitchen builds everything from scratch, including the duck fat bun. This burger is house-ground beef, house-made duck sausage, melty caramelized onions, a rich Gruyere sauce, and a bordelaise that takes the umami levels up to 100. After the first bite, you will need a knife and fork to finish this masterpiece." - Erin Perkins
"Breezy French restaurant Maison highlights the precision and craft of chef Vandy Vanderwarker (formerly of the Ordinary). The menu adds seasonal touches to dishes like steak tartare, mussels bourride, and dry-aged duck. The plating here is beautiful enough to give pause on any Instagram feed. For a deal, customers should stop in for the $5 champagne happy hour and stay for dinner." - Parker Milner
"French restaurant Maison gently cooks the soft shell crab in brown butter, dresses it with a caper vinaigrette, sits it on a bed of savoy cabbage mixed in a chunky tartar sauce, and sets it all over a socca so that it can be eaten like a taco." - Erin Perkins