Charleston, SC · Est. 2018
Lowcountry ingredients. French technique. One unforgettable table.
Our Story
Lune began with a singular conviction: that South Carolina's pantry — its heritage grains, freshwater shrimp, Sea Island sea salt, and heirloom produce — deserves to be treated with the same reverence as the finest European larder.
Our kitchen is anchored in classical French technique, but the soul is unmistakably Lowcountry. We source within 150 miles. We change the menu when the seasons do. We believe a great meal in Charleston should taste like nowhere else on earth.
What We Offer
A six-to-eight course journey through the current season. Every plate reflects what's growing, fishing, and foraging right now in the Lowcountry.
Reserve →Our sommelier curates Old World and American pours that echo the flavors on your plate — from Burgundy blanc to natural wines made for the humidity of a Charleston summer.
Inquire →Our intimate private room seats up to 14 guests for rehearsal dinners, corporate meals, and celebrations that deserve a room of their own.
Request a Quote →Four seats, facing the kitchen. An extended menu with courses unavailable elsewhere in the dining room, narrated course by course by the chef himself.
Reserve →Saturday and Sunday, 10am–2pm. Lowcountry classics reinterpreted through a French lens — think grits soufflé, shrimp en papillote, and a Champagne trolley.
Reserve →Our bar team works from the same seasonal philosophy as the kitchen — cold-pressed juices, house-made bitters, and foraged garnishes from the Carolina coast.
View Bar Menu →"The best meal I've eaten in the American South — and I've eaten in all of them. Lune does something technically rare: it makes precision feel warm."
Guest Experiences
"We came for our anniversary and didn't want to leave. Every course had a story — the server could tell you which farm the duck came from, which creek the shrimp were pulled out of that morning. It's a living menu."
"The Chef's Table is one of the top ten dining experiences I've had in my life. Watching the kitchen is half the show. The other half is the food. Both are extraordinary."
"Brunch here has ruined brunch everywhere else for me. The grits soufflé. The Champagne cart. The light coming through those windows. I've been four times in three months."
How It Works
We believe the meal begins the moment you reach out. Here's what to expect when you dine at Lune.
Book through our form, by phone, or email. Our team responds within a few hours to confirm and note any dietary preferences or special occasions.
The menu shifts with the week's harvest. When you arrive, your server will walk you through what's on tonight's tasting menu — no two evenings are ever quite the same.
There's no rush at Lune. A full tasting menu runs two to three hours. Linger over the cheese course. Let our sommelier make your next pour. The evening is yours.
Every guest receives a printed menu card to take home — a keepsake of the exact evening they experienced. No two are ever identical.
Join Us in Charleston
Reserve your table at Lune and discover why Charleston's most discerning diners return season after season. We hold very few tables — book ahead.
Or call us directly at (843) 555-0221
Reservations
We recommend booking 2–3 weeks ahead for the tasting menu and 4–6 weeks ahead for the Chef's Table. Private dining inquiries welcome year-round.
