'Superb Seafood' and 'Uneven Service' at Downtown's Brasserie Gigi

"[Brasserie] Gigi transports her guests sublimely into our mythologized culinary geography of the Gauls," declares Charleston Magazine writer Jeff Allen. He falls for the temptations of salade Niçoise, country pâté, "massive seafood towers," and monkfish from chef Frank McMahon's kitchen.

McMahon's skill with sea creatures is common knowledge for patrons who frequent his other establishment, Hank's Seafood Restaurant. The only hiccup for Allen is the service at Brasserie Gigi, as he states, "Though the prices approach those of nearby fine-dining establishments, the service is more casual, sometimes too much so."