Joie de Vivre!

It's a little piece of paris in the heart of the Lowcountry. With echoes of the iconic French brasserie, Le Select, felt throughout the property, the Charleston iteration draws inspiration from its free-spirited style—a place where, in 1920s Europe, artists and literary figures such as Picasso, Hemmingway and Fitzgerald met for lively conversation and honest food.

Here, The Select concept deftly blends bistro classics with New American cuisine in a chic setting that evokes the Belle Époque of France.

A sister restaurant of The Select Atlanta, the inspiration for both properties came from Sandy Springs Hospitality Managing Member, David Green. “I had traveled around Europe for several months,” he says. “I loved eating there—the experience was noticeably different to me. The food is hyper local. There are no preservatives or pasteurization. It makes you feel great. When I returned to States, I said we should figure out a way to do this here.”

With a shared vision for the kitchen, the hospitality group built a back-of-house team for the Atlanta restaurant that included Executive Chef Remi Granger, a native of France, and Culinary Director Julian Parker, from Columbia. Soon after The Select opened in Charleston in 2024, Executive Chef Michael Semancik joined the team.

“Remi taught us about making things fresh, like the stock for our onion soup,” says Green. “He and Julian worked together to bring the European influence into the kitchen. We figured out how to make delicious bread like a Parisian bakery—that's healthy to eat. All our decisions are made around fresh, flavorful, real food—that's part of our culture.”

Semancik shares the values and philosophy of Green and the culinary team, which include adhering to the golden rule when choosing staff for the dining room.

“We try to go out of our way to make people feel comforted and special,” says Semancik. The Maine native brings several years of hospitality experience running food and beverage departments at four- and five-star properties in Savannah and Atlanta, Georgia. In Charleston, he led the kitchen at The Dewberry Hotel as executive chef.

Semancik says collaboration between the properties is intensive. “We're always working to redefine dishes, with an eye toward seasonality, of course,” he notes. “We aim to craft a menu in a way that's interesting and always evolving, and very conscious of what the guest would like to see. Our menu reads very similar to a brasserie—we have French onion soup and steak frites—with touches of Modern American cuisine, so we're not pigeon-holed into strictly one style. For instance, our salmon has a chili glaze that borrows from another culture.”

The evening my guest and I visited The Select, we were warmly greeted and felt comforted, indeed, by both a welcoming staff and ambiance. Bistro globe chandeliers bathed the dining areas in subdued light, illuminating a tiled open kitchen, expansive bar, and floor to ceiling wine cabinet. Across the expansive space is a second bar room with live music and dancing on given nights. Bent wood style chairs and banquettes provided cozy seating. Interior design, custom furnishings and installation were provided by Ann Design & Immersive Interiors of Atlanta.

Our attentive and knowledgeable server ushered us through the menu with ease, and wisely got us started with a warmed French baguette. The loaf's outstanding flavor comes from the natural fermentation of a “mother dough” starter brought from Atlanta by Parker.

Next out, a classic Italian arancini (fried rice balls), featuring wild Maine lobster spiced with a hint of Basque Espelette pepper powder finished with a tasty 'nduja aioli.

A crock of French onion soup, oozing with melted gruyere cheese, made its entrance next. The rich veal stock, made with a splash of sherry, is the recipe Granger beat Food Network's Bobby Flay with.

We were treated to South American flavors native to Parker's heritage with a ceviche of Chilean sea bass. Layers of flavor came from leche de tigre, a coconut milk-based marinade with just right touches of lime and chili. The nutty taste of taro root chips for scooping was spot on.

A savory/sweet Italian burrata salad showcased seasonal peaches, local heirloom tomatoes and focaccia croutons, brightened with a balsamic reduction and finished with a touch of peppery tajin and basil oil.

Our two mains were said to be top sellers. We know why: A perfectly cooked piece of salmon was made more amazing with a sweet, spicy Asian style glaze and cradled in a beurre blanc. Confit fingerling potatoes, haricot verts, and maitakes finished the lovely presentation.

Next, a boneless short rib that was braised slowly till fork tender—what Semancik calls “a half-day dish; a labor of love.” Creamy mashed potatoes offset the richness of the meat and bourguignon jus. Perfectly al dente vegetables like roasted carrots were sautéed with bacon.

Sticky toffee—a British classic—featured not overly sweet date cake drizzled with a warm toffee sauce, a sprinkling of candied pecans and topped with a dollop of cool vanilla gelato. The moistness of the tender cake was preserved by a Combi oven, an investment by the kitchen that makes all the difference in the restaurant's baked goods.

French bistro flair, an authentic menu with an element of surprise, and a calendar of events and live music combine to make The Select a go-to for both locals and anyone venturing into this upper King Street community. Eating healthy like a European—gravy!

The Select Charleston

465 Meeting Street

Charleston, SC

843-278-5025

theselectcharleston.com