Gabrielle

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About

Gabrielle marries Old-World allure with the character of the South within an elegant and inviting atmosphere overlooking Charleston's historic Marion Square. Drawing from his culinary background working extensively in both Europe and New Orleans, Executive Chef Michael Sichel has developed a menu that is inspired by the bounty of Coastal Carolina.

Featuring the city's finest outdoor dining terrace, the refined and lively restaurant is classically Charlestonian, serving guests daily with quintessential hospitality, warmth and grace. Arched floor-to-ceiling windows ascend over the restaurant's exquisite bar, serving craft cocktails, shimmering oysters, Belgian frites and more. Beyond, the enchanting two-story dining room delivers intimate spaces, fine wines and premium cuts of steaks and sustainable seafood – creating an experience exclusive to The Holy City.

Gabrielle Map

Breakfast   6:30am - 11:00am
Lunch   11:30am - 3:00pm
Dinner   5:00pm - 10:00pm
Sunday Brunch   11:00am - 3:00pm
Bar Menu   10:00am - 10:00pm


CHARLESTON RESTAURANT WEEK

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CHARLESTON RESTAURANT WEEK

Charleston Restaurant Week will take place Wednesday, September 4th thru Sunday, September 15th! Charleston Restaurant Week offers locals and visitors alike a chance to experience the world-renowned cuisine of Charleston chefs with prix fixe lunch and dinner menus.

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Meet the Team

Rémy Fünfrock, Executive Chef (Left) - Renowned Executive Pastry Chef Rémy Fünfrock, a true French artisan, ensures authenticity and freshness of every item. During three years of formal pastry study at the Lycée Jean Rablais in Lyon, France, Fünfrock gained professional experience working alongside his mentor Chef Patissier Jacques Frery. He also worked with the famed Pierre Hermé as well as master chocolate maker Pascal Brunstein. Fünfrock then moved to the South of France to become an ice cream maker for Bechard, the world famous Provencal confectioner. Later, he worked at Cap Estel, one of the Côte d'Azur's most prestigious palace hotels, Roger Vergé's Michelin three-star Moulin de Mougins, DANIEL in New York City, Four Seasons Palm Beach, FL, as well as the Penrose Room of The Broadmoor.

Hayato Nogaki, Assistant General Manager (Center) - Hayato Nogaki joins Hotel Bennett from the esteemed Pelican Hill Resort, a 5-Star, 5-Diamond Property in Newport Beach, California. Prior to this experience, Hayato was the Resort Manager at The Henderson Beach Resort, in Destin, Florida. Hayato has distinguished himself as a leader in serving as Corporate Director of Food & Beverage as well as Operations Director/Regional Director of Food & Beverage at Salamander Hotels & Resorts. His distinguished career in hospitality began at the Ritz-Carlton in Kapalua, Hawaii, where he forged a path from Restaurant Reservationist to Banquet Manager. Thereafter, he continued as Director of Banquets; Assistant F&B Director; and Director of F&B at The Sanctuary at Kiawah Island.

Michael Sichel, Executive Chef (Right) - A New York native and first-generation American, Michael Sichel developed a love of food and passion for cooking from his Italian mother who had immigrated to New York by way of Reggio Calabria, the coastal city in southern Italy. For Sichel, home was in the kitchen, where he created his earliest childhood memories immersed in the rich heritage, ingredients, and family-style cooking his mother and grandmother brought to the table. Chef Sichel's culinary style is rooted within his coastal heritage, believing you are what you learn. Sichel utilizes the ingredients from the environment around him to create fresh, elevated dishes that are indulgent in flavor and beautifully presented.