Merci
Why Merci is Worth a Trip to Charleston
If you’re looking for a "to die for" meal that proves technical skill is back in style, look no further. I drove down to Charleston, SC, specifically to hit a tiny French spot called Merci. I haven’t been this excited about a restaurant in a long time, and with multiple visits since, it’s become one of my favorite restaurants in the entire country.
Located at 28 Pitt Street, this place is intimate, seasonal, and frankly, a masterclass in execution. The menu changes daily, but the quality is a constant. And I don’t just mean the food. The hospitality is exceptional — warm, inviting, and attentive without being intrusive. My napkin fell off my lap, and the had a new one to the table before I even noticed I’d dropped mine.
So here is the run-down on why you need a reservation immediately:
The Bread Service (Yes, Really)
I’ve dined at over 1,200 restaurants in the last decade, and I can count on two hands the number of places with a bread service actually worth ordering. This is one of them. The focaccia is light, fluffy, and stuffed with stracciatella, then topped with ham and pistachio. It’s tied for the best I’ve eaten anywhere in the world. A+. It needs to be on your table.
Don't Skip the "Underrated" Chicken
I rarely order chicken out. Usually, it’s a high markup for a dry, lackluster bird—but not here. After seeing the table next to me raving and hearing my server say it was the most underrated item on the menu, I needed to try it. It’’s one of the best chicken dish I’ve ever had at a restaurant. The skin is super crispy and perfectly salty, while the meat is juicy and tender. It’s simple, elevated by flawless technique, and served with a gorgeous pan sauce.
The "Religious Experience" Highlights
The Beef Wellington: The most perfect iteration I have ever eaten. Period. We’re talking crispy puff pastry, beef cooked to an exacting temperature, and a sauce poivrade that could bring tears to your eyes. They even show you the full Wellington before letting it rest, slicing, and pouring the sauce tableside. It’s a flawless presentation.
Egg in a Jar: This is a warm hug for your soul. They sous-vide an egg inside a jar of whipped potatoes and top it with fresh winter truffle tableside. You break the egg and dip pan-toasted focaccia into the mix ... it’s heaven.
The Squash Gratin: This was the most innovative bite for me. It’s squash and crab with yellow curry and tarragon. It has this comforting quality that almost reminds me of Thanksgiving dressing.
A Note on the Pasta
If there’s a "weak" spot, it’s the pasta—but that’s strictly a matter of preference. Don’t get me wrong, it’s still excellent. Technically speaking, the sweet potato and brown butter pasta was flawless; the ratio of filling to dough was spot on. It’s exactly what is it supposed to be. The same goes for the lion’s mane agnolotti — it was tender with a light mushroom and truffle flavor. But for me, the flavors of the pasta courses were more subtle compared to the everything else. But as I said - this is strictly personal preference. Some of my friends order the pasta religiously at Merci.
Still Hungry?
That’s a lot of food, but if you want to try the whole menu — no judgement. I’ve essentially ordered everything to try because the food is outstanding, and if I’m driving 3 hours to get to dinner, I’m going to make it count.
Snapper Crudo: While most things on the menu rotate off with the seasons, the crudo stays. But the preparation changes. In the fall, they prepared it alongside aji dulce and ripe persimmon. And in the winter, they used a variety of citrus, and Castelvetrano olives. They use a high quality fish, and ensure it’s not overpowered. The crudo is always very flavorful and layered, but balanced.
Beef Tartare: Served with Charcoal Bread and Tallow Aioli, it’s a very good beef tartare, but the charcoal bread feels unnecessary to me. It has a very neutral flavor, so it absolutely works with the dish, but since the flavor is so neutral, I’d just assume serve it with the focaccia and make one less thing. If the team is a glutton for punishment though, wanting to make the dish more complex, they could toast the focaccia in tallow before serving.
Leeks en Vinaigrette: Tender leeks covered in cheddar. It was sharp, yet creamy, with a delicately herbaceous flavor. Reading the menu, it’s normally a dish I would have overlooked, but I glad we tried it. It was a perfect transitional dish, heading from fall into winter.
Seasonal Salad: There’s always a salad on the menu too. Well rounded with highs and lows, the preparation changes frequently. Expect to find combinations like a charred kale caesar with squash mustard and gouda, or a chicory salad with apple, candy roaster squash, and mimolette.
Dessert: The Sundae that Lives Rent-Free
It could be two degrees outside and I’m still ordering the seasonal ice cream sundae. In 2025, the almond sundae was one of my favorite bites of the entire year. Everything about it was perfection. The drizzle of condensed milk sauce, the crunch provided by the oat crumble praline and Marcona almonds, the silken, creamy texture of the ice cream, and the delicate citrus cake underneath. I have ZERO notes and wish I could eat it again. But the menu is season and the flavors change. The next time I went, it was a banana pudding flavored sundae, and while I was so full by the end of our meal, I still devoured it.
Final Verdict: Merci is easily one of the most exciting restaurants in the Southeast right now. It is rare to find a place that balances high-level French technique with an atmosphere that feels this intimate and unpretentious. Some of the bites might not be trying to reinvent the wheel, but when the flavors and technical components are this well-executed, they don’t have to. Whether it’s the "life-changing" Beef Wellington or the sleeper-hit chicken, every dish is a reminder of why we fall in love with dining out in the first place. If you’re anywhere near Charleston—or even if you’re three hours away like me—do yourself a favor and get a reservation. Your soul (and your belly) will thank you.
