A First Look at Quarter French

Quarter French owners Mike and Kathleen Shuler share their favorite off menu item to order at the new Charleston restaurant

Charleston’s French Quarter district has welcomed Quarter French, an all-day cafe and bistro. The French-leaning concept, which opened on November 5, is set in a historic building at 40 Broad Street that was once a barbershop and cigar lounge.

The concept comes from King Street Hospitality’s Mike and Kathleen Shuler—who live in the neighborhood and also own Blind Tiger next door—along with operating partner and sommelier Nathan Wheeler. The hospitality group also owns King Street Dispensary and Vintage Lounge downtown. 

Diners are greeted with a red sign hanging out front that reads Bistro Nº 40 Rue de Broad. The dining room is set with mood lighting and grey-blue shelving behind the bar. In the hallway leading to the courtyard, guests can look down through a clear window into the wine cellar. On a pretty day, the courtyard is the star of the show, with original brick walls, striped sun shades, a retractable roof, and greenery that make for a peaceful meal outdoors. 

The “French-ish” culinary program is led by executive chef Ted Jackson, who brings more than three decades of experience to the table, including as the chef-owner of the former Ted & Honey in Brooklyn, New York, and also appeared on Food Network’s Chopped.

 Jackson’s menus escort diners from New Orleans to Vietnam to Paris. Breakfast serves sweet plates like pain perdu (French toast) with Nutella and banana cremoux and Vietnamese coffee caramel beignets, as well as savory options like croque madame with smoked salmon. Pulpy mimosas come chilled in pretty glassware, perfect for toasting. 

Mussels are the highlight at lunch, served in a coconut and red curry sauce that’s worth sipping with a spoon before it gets whisked away from the table, and the crispy croquettes stuffed with warm blue crab will get eaten up quickly when shared. The muffaleta is piled so high with salami, ham, and mortadella that it calls for a fork and knife. 

Dinner includes staples from lunch like the bistro burger with gruyère and frites, while introducing several more options like crispy curry duck, tagliatelle with Carolina shrimp, and cauliflower steak with beluga lentils and creme fraiche. Desserts include opera cake and Grand Marnier creme brulee.
The wine list is approachable, with a touch of French influence. “We’re not interested in making wine feel intimidating or overly complicated,” says Nathan Wheeler, sommelier. “We want guests to feel comfortable but equally excited to discover something they might never have tried otherwise.”
We asked owners Mike and Kathleen Shuler a few questions about the new concept.

The Local Palate: We hear you live in the neighborhood. What first inspired Quarter French and bringing this bistro to your neck of the woods?

Mike Shuler: For us (my wife Kathleen and I), inspiration has many layers. It starts with an instinctive passion for hospitality. Hospitality is a tough business, but there is something really rewarding about it. And every time you open a new concept, you swear it will be the last, but in the back of your head you know you are lying to yourself.

Next is the spot. We love old buildings and preservation. Beautiful historic storefront with perfect light, towering ceilings, original cove, and pressed tin. Most people prefer to dine al fresco when it’s comfortable outside, so how do we make it comfortable rain or shine, all year long? Retractable roof and all-seasons climate control was our answer.

As Charleston natives and full-time residents of the neighborhood, we are clearly biased, but the French Quarter and the Broad Street corridor in particular, to us, is quintessential Charleston. It’s like living in the pages of history.

We just felt like we were missing something in-between. Something with a fresh, delicious, and beautiful chef-driven menu with a fun atmosphere at an approachable price point.

We wanted that French essence, but not to be limited to one genre or ethnic category; hence we decided to call it Quarter French. Partly because I happen to be a “quarter” French, partly because we are located in the French Quarter, but mostly because we wanted to let chef Ted and his team focus on making great food.

This is what we get excited about, and we are glad to finally be able to share our passion project with the world!

TLP: Which item is not to be missed and why?  

MS: With three menus and three distinct services, that’s a tough question. So, I will once again OVER-answer and offer my personal “go-to” orders for each service, as well as my wife’s favorites.

Breakfast

Mike: Cappuccino and “everything” salmon pave. If you like smoked salmon, you’ll love this dish. 

Kathleen: Pastries are too amazing to pick just one, but maybe the couverture chocolate and hazelnut bressilienne cruller.  Paired with a pistachio cream matcha.

Lunch

Mike: Bistro burger & frites. Crisp Westbrook White Thai beer.

Kathleen: Chicken francaise (kind of like a frenchy version of a chicken Milanese Caesar salad). Glass of Sancerre.  

Dinner

Mike: Napoleon complex old fashioned, Iberico au Poivre, bottle of Marcel Lapierre Morgon wine.

Kathleen: “Loose goose” pear martini (off menu, just ask), curry mussels (amazing), Sancerre

Dessert

Mike and Kathleen: Vietnamese coffee caramel beignets

Quarter French is open Thursday through Sunday, 8 a.m. to 11 p.m., with plans to expand to daily service in the new year. Walk-ins are welcome, and reservations are available on Resy. Visit quarterfrenchchs.com and follow @quarterfrenchchs on Instagram.

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