A First Look at La Cave | Listen

Charleston’s Parisian mainstay, Félix Cocktails et Cuisine, will launch their latest concept, La Cave, translated from French meaning “the cellar” on October 17. Nestled next door, La Cave is an intimate sipping lounge where guests can share curated small plates, sip exclusive French wines, and choose from top shelf whiskeys and cordials. Patrons are ushered through a tunnel from the lively Félix dining room into La Cave, for a slower, elevated, and natural reprieve from the bustle of King Street. 

Félix Landrum, owner of both concepts, explains how La Cave will act as an extension and further blossoming of Félix. “When you walk into Félix, you’re immediately swept up in the excitement of a Parisian metro scene with the recognizable subway tile, archways, and globe lighting. With La Cave, we want guests to embark on a journey to the South of France,” says Landrum. The designs of both concepts are envisioned and executed by Leslie Landrum, Félix’s wife and partner. Where Félix can be characterized with a sense of energetic movement, La Cave will harness the Provençal ethos of slow, intimate dining. Enveloped in stone walls and a custom coffered ceiling, La Cave’s interior pays homage to the natural landscape of Provence, accenting the room with lavender, lemon trees, and debonair curtains. Where Félix encompasses the heart of French city dining, La Cave feels like the host’s invitation to dine in their private wine cellar. 

“When we opened Félix, Charleston was very different. We used to be at the end of the road on upper King Street. Now, we’re considered to be in the heart of downtown,” says Landrum. Félix’s growth and popularity pushed the envelope on the 13-table restaurant’s capacity, and ultimately led Landrum to consider what growth could look like. “We were turning away so many people on weekends, and needed to keep tables moving, but I didn’t want to grow in a way that compromised the integrity of Félix,” says Landrum. Rather than altering the heart behind Félix, La Cave will act as both a separate concept and a space where patrons can relax while they await their tables next door. Slipping into an intimate cocktail lounge for a slow-paced apéro and small plates serves as the perfect precursor to the awaited meal. La Cave will also be available for private events and social gatherings, meeting a need that is frequently requested of their current location. 

La Cave’s menu will be centered around the concept of pre-dinner apéritifs and late night noshing. “With Félix, I often felt like I needed to focus on what guests would reliably purchase, but with La Cave, I’m able to dream big and go a little wild,” says Landrum. The menu will feel fanciful and whimsical, all at once elevated and unpretentious. Cocktails and plates at La Cave will be exclusive to the location and not available at Félix, so guests can fully experience two distinct settings. 

The fare is decidedly small portions, intended for snacking and sharing. Think roasted prawns provençale, oysters with an elderberry mignonette, bœuf en croûte with bordelaise, and duck confit gnocchi. Gorgeous, custom armoires will stand as a whiskey cabinet where Landrum plans to build out a selection of rare, high-end bottles. Whether stopping in for an elevated cocktail in their etched glassware, or leisurely sipping a high end spirit, La Cave will have options for every taste and budget. 

For the Landrums, each of their concepts is grounded in personal experience and communal ties. Félix and Leslie Landrum married in Paris and spent half of their honeymoon in Provence. That train ride to the South of France cemented itself in their memory as a beacon of adventure, relaxation, and new beginnings. This serves as the inspiration for the tunnel between Félix and La Cave, an articulation and invitation of the journey to slow down and saturate yourself in your surroundings. 

Landrum also takes great pride in the involvement of his family in his restaurants, noting how his wife’s designs “always make [his] jaw drop” and beaming as he describes his daughter’s artistic influence on both spaces. Additionally, Landrum believes the key to Félix’s success is directly tied to his staff. The positive energy at Félix is tangible and shared through a genuinely endearing staff. “Food people are truly amazing. Seeing my staff rise to the challenge of the pandemic and continually choose the industry is a testament to their strength. My staff does so much more for me than what I do for them,” says Landrum.   

While La Cave has been a long time in the making, Landrum feels like each detail will be worthwhile once the curtains are opened. “We’re not just selling food and drinks, we’re creating a whole new experience, a transcendent space,” says Landrum. And, as guests make their way from King Street to Paris to Provence, archways melting into the shadows of lemon trees, Landrum’s invitation to suspend reality is accepted.

The Opening Menu at La Cave

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