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Upcoming Broad Street Brasserie Pulls in Chef From Atlanta

The latest updates at Brasserie la Banque

Foie gras torchon from Brasserie la Banque
Andrew Cebulka

The Indigo Road Hospitality Group has announced that the executive chef for its upcoming Broad Street restaurant Brasserie la Banque will be Jeb Aldrich, formerly of Tiny Lou’s in Atlanta. Indigo Road previously managed Tiny Lou’s in the Hotel Clermont, but COVID restrictions forced hotel management to bring operations in house in December 2020, which is when Aldrich departed from the kitchen.

Jeb Aldrich
Heidi Geldhauser

Aldrich has ties to the Lowcountry. He was in the 2005 class at culinary school Johnson & Wales when it was located in Charleston. He was employed at Peninsula Grill while in school, which is where he met now Indigo Road founder Steve Palmer. Prior to running Tiny Lou’s, Aldrich previously worked in another brasserie, the former Atlanta restaurant Joël with chef with Joël Antunes. He has also shared several restaurant kitchens with his father, chef Jay Swift.

Aldrich disclosed a few Brasserie la Banque menu items to Eater Carolinas, which will include classics like foie gras torchon, poulet rouge, bouillabaisse, steak frites, and dry-aged duck. He also says the restaurant will have a raw bar. The chef is currently busy building relationships with local fishers and farmers while finalizing the menu.

Brasserie la Banque is expected to open early summer. The restaurant will open for lunch and dinner with a coffee bar and patisserie in the morning and the basement space will be utilized for a cocktail bar and late night food. Check back here for updates as they are made available.

Indigo Road Hospitality Group
Tiny Lou’s, Hotel Clermont Part Ways With Indigo Road Hospitality Group [AJC]

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