Hours: Lunch & Dinner
Each morning just before lunch, the Chez Nous feed (@cheznouscharleston) posts a picture of the day’s menu, handwritten in black ink on a small white card in executive chef Jill Mathias’ eccentric and highly stylized script. Next comes a separate picture of each and every dish being served that day, taken from above in flawless light. Admittedly, it’s only seven pictures total, since Chez Nous serves just two starters, two entrees, and two desserts, and the selection changes daily. The setting is charmingly old and the cuisine European-inspired, but it’s hardly a throwback to an older mode of dining. Chez Nous stands alone just as it is, an eccentric outlier. With such a dynamic menu, any review of Chez Nous is by necessity a fleeting snapshot. On my last visit each of the courses balanced a dark, heavier dish with a brighter fish-based option, and each was splendid, though in very different ways. —Robert F. Moss (Dish, Winter 2020)
Jill Mathias and Juan Cassalett cook up big flavors in a tiny kitchen while Fanny and Patrick Panella stock the shelves with some excellent wines.