Merci Restaurant Charleston
The James Beard House is a venue where some of the country’s most closely watched chefs present their work.
The other night the restaurant was Merci.
Merci is a small European-inspired bistro owned by chef Michael Zentner and his wife and co-owner Courtney Zentner. It has quickly become one of Charleston’s most talked-about venues.
The name—merci, or “thank you”—is intentional, reflecting both the couple’s relationship with their community and the kind of hospitality they aim to create.
In the course of the evening, I discovered that Zentner’s background is firmly rooted in classic training. A graduate of the Culinary Institute of America, he went on to lead kitchens across the country, including becoming one of the youngest chefs to helm a Relais & Châteaux property.
His experience in French-leaning brasseries and fine dining is evident, but at Merci it’s filtered through a more personal lens.
Courtney Zentner, a design-focused hospitality professional, shapes the room and guest experience—something that translates even outside their 26-seat Charleston townhouse.
Together, the result feels less like a formal restaurant and more like a well-run dinner party, with careful attention to both detail and ease.
That tone carried through the evening.
The reception began with Nino Franco Primo Franco Valdobbiadene Prosecco Superiore DOCG 2021, a polished, classic expression of Prosecco that set the pace—clean, lifted, and exactly what you want in a crowded room before dinner begins.
The first seated course, a spring pea salad with Bûcheron custard and green goddess dressing, was paired with Alta Mora Etna Bianco DOC 2023. Made from the Carricante grape that grows on the slopes of Mount Etna, the wine brought a mineral edge and citrus clarity. It sharpened the sweetness of the peas and cut cleanly through the richness of the custard.
This was a thoughtful pairing—restrained, but precise, and a strong opening to the meal.
And speaking of wine and food pairing, hats off to Marika Vida, a long-time sommelier who ran the Ritz-Carlton wine program for many years.
The wines she chose to pair were perfect. Before each course, she explained the “why” of the pairing in a fun and enlightening way.
A second course of asparagus and ricotta-stuffed farfalle with black truffle moved the meal into deeper, more savory territory. Here, the choice of Loveblock Pinot Noir 2021 was quietly interesting.
Founded by Kim Crawford and Erica Crawford, Loveblock is known for a lighter, more lifted style of Marlborough Pinot.
Its red fruit and subtle earthiness complemented the truffle without overwhelming the dish, showing a lighter hand than many New World expressions and keeping the focus on the food.
The main course, duck ballantine with fava bean aligot, walnuts, and aigre-doux, was the most classically structured dish of the night.
It was matched with Vidal-Fleury Crozes-Hermitage 2021 from the Northern Rhône (and I’m happy to say I’ve visited this estate).
This was the most traditionally “serious” pairing. Syrah with pepper, olive, and structure meeting the richness of the duck in a way that felt direct and confident.
Dessert, a strawberry mille-feuille with rhubarb and lemon, closed the meal with brightness rather than weight.
The cuisine and beverages were great. Yet it was amazing to see what this dynamic pairing of such delicious food and such nicely paired wine did to the energy of the room.
Guests usually attend a James Beard dinner alone, sometimes with a friend. But by the end of the meal “everyone” seemed to be long time friends. One could catch them speaking to their neighbors about the experience they all shared.
It’s easy to see why Merci has quickly drawn national attention. A fun evening filled with fantastic stories.
