Brasserie La Banque is a neighborhood French restaurant in South of Broad, built around à la carte dining alongside a raw bar. Executive chef Hunter Conklin runs the kitchen.
The menu leans into brasserie staples and raw bar offerings: steak tartare made with certified Angus beef, chickpea panisse, and walnut pistou; steak frites; French onion soup with sweet Vidalia onion and provolone; and a caviar service of kaluga with french onion mousse and blini. Brunch brings oysters on the half shell, a croque madame, a French omelette, and the Tour de la Banque — a spread of oysters, marinated shrimp, and house-smoked fish rillette made with smoked whitefish and salmon roe.
Charleston Magazine has included Brasserie La Banque in its coverage of the city's restaurants.
The menu leans into brasserie staples and raw bar offerings: steak tartare made with certified Angus beef, chickpea panisse, and walnut pistou; steak frites; French onion soup with sweet Vidalia onion and provolone; and a caviar service of kaluga with french onion mousse and blini. Brunch brings oysters on the half shell, a croque madame, a French omelette, and the Tour de la Banque — a spread of oysters, marinated shrimp, and house-smoked fish rillette made with smoked whitefish and salmon roe.
Charleston Magazine has included Brasserie La Banque in its coverage of the city's restaurants.