We discovered Chez Nous during our Feb 2023 trip and liked it so much we went twice (click here for first visit and here for second visit).  The small 2-story place changes the menu daily but you can find it on their Facebook page.  They serve the same menu for lunch and dinner and later in the day the Facebook post will have photos of the options.  This won’t help you if you have a reservation but it will give you an idea about the variety of offerings and how they turn out.  There are no other menu options available but if you go with a dining partner you can each have one of the two options for the 3 course menu and try everything.   I love the variation and that you can also opt to just have one or two courses.  The service is always friendly and attentive, they have a nice wine list to chose from and the food is well done.  This is still a solid recommendation by me when in Charleston.

Set-up

 

Food

Tables all received a basket of baguette pieces.  They were chewy with a light crisp crust.  Perfect accompaniment for the meal.

 

Radicchio salad was with dates and ham.  The nicely dressed radicchio was perfect with the sweet chewy halved dates.  The thin slices of crisped ham gave it texture and more flavor.   This was very good.

 

Fried grouper cheeks came with a caper and egg sauce.  The deep fried cheeks were lightly battered and served piping hot.  I found some of them to have a slightly metalic taste but the texture was perfect.  The sauce was not too strong but I think I preferred a simple lemon drop to go with them.  The salad was the favorite of the 2 first courses.

 

Grilled pork with peppers and garlic was divine.  It also had a couple nicely browned potato pieces to mix with the succulent meat.  It was tender and bursting with flavor.  Hands down favorite of the 2 second courses.

 

Red snapper with white wine sauce was plated with roasted carrots and onions.  The fish had a lovely crisp on one side of the filet and the sauces were good with it.  The smaller ends of the fish got a bit dryer than the deep center portion but that is to be expected.  The squatty carrots were delicious.

 

Almond mousse was topped with cherry compote.  The thick mousse had good flavor and texture and the cherry sauce was really good with it.

 

Puff pastry was topped with apple, pine nuts and powdered sugar.  The pastry was not as crispy as it should have been, but it did have good flavor and worked well with the tasty nuts and honey.  The apples were a bit lost in the mix.  Neither dessert was as good as the prior courses but both were fine enough to finish the meal.