Under new Executive Chef Bob Gibson, Gabrielle, Hotel Bennett’s signature restaurant unveils a bold, fresh and flavorful menu of Stylishly Southern cuisine.
Working in tandem with acclaimed Pastry Chef Rémy Fünfrock, Gibson has developed bold and flavorful dishes that showcase the South’s fresh bounty.
“Every day, our culinary team reflects the character of the South in the food we prepare, and this new menu celebrates our seasonal harvest,” said Gibson. “Mirroring the restaurant’s design and service levels, the presentations are both stylish yet approachable.”
Carefully blending textures and flavors with a respect for regional history, Gibson’s uncomplicated-yet-precisely composed plates echo his experiences in the Lowcountry.
Over the past decade, Gibson has developed his creative, Stylishly Southern fare at two of the Charleston area’s most notable establishments. He joined Hotel Bennett prior to its opening in January 2019, while he had previously spent eight years working at The Sanctuary at Kiawah Island. Originally from the suburbs of Chicago in Northwest Indiana, Gibson began his culinary career as an apprentice at a local country club. After graduating from Purdue University, he relocated his family to Charleston to learn from the city’s thriving culinary scene.
Located on the corner of upper King Street and Marion Square, Gabrielle is open for breakfast, lunch, and dinner. It is the only restaurant to open onto the square and features the city’s largest and most-scenic, outdoor fine-dining plaza. As al fresco dining options have become increasingly sought-after, the plaza has become a popular dining and cocktail destination. Inside, Gabrielle’s refined atmosphere is complemented by elegant high ceilings and spacious seating areas to allow for social distancing.
New Gabrielle Dinner Menu Items
Crispy Duck Confit with Carolina Gold Rice Grits, Brussel Sprouts and Mustard Sauce
Roasted Acorn Squash with Whipped Ricotta, Pepitas and Barrel-Aged Hot Honey
South Carolina Flounder with Sea Island Red Peas, Seabeans, Tomato Conserva and Charred Okra
Berkshire Pork Chop with Celeriac Potato Gratin, Kale and Spiced Apple Butte
New Lunch and All-Day Bar Dining Menu New Additions
House-Cured Smoked Salmon with Frisse, Cornbread Crouton and Persimmon Vinaigrette
Fried Country Pork Terrine with Frisse, Hot Mustard, Pickled Vegetables and Rye Crouton
Renowned French Pastry Chef Rémy Fünfrock has curated a selection of new desserts to complement the new menu. His Profiterole “Choux” is paired with three types of ice cream (Vanilla Black Pepper, Bourbon Caramel and Cinammon Spice) and Six & Twenty Old Money Whiskey Chocolate Sauce. The Pineapple Charlotte features Pina Colada Cream, Lime Dacquoise and Pink Guava Coulis. The fall menu also retains Funfrock’s classic Opera Cake, a French-style dessert made with layers of almond sponge cake, chocolate ganache and whipped white chocolate ganache infused with coffee.
Gabrielle is also offering a Fall Craft Cocktail menu, which includes Berry Alexander, a twist on a classic Brandy Alexander with a hint of blackberries and nutmeg; Tropic Gold, including Golden Creole Orgeat, Earl Grey Tea, Grapefruit and Pineapple Rum; and Bennett Galaxy, featuring Casamigos Reposado Tequila, Lime Juice, Cranberry Juice, Luxardo and Egg White Foam. To celebrate fall’s temperate climate, the restaurant is also offering live music on the plaza on Fridays and Saturdays.
Gabrielle is open daily for lunch and dinner. Both the restaurant and Hotel Bennett are owned by Bennett Hospitality and are managed in collaboration with Salamander Hotels & Resorts.
- by Erin Byers Murray
- by Hannah Lee Leidy
- by Hannah Lee Leidy
- by Julia Miller