Little plates pack a huge punch at Félix, a Charleston, South Carolina, restaurant nestled (deservedly) in a prime King Street location. The menu is full of widely loved classics such as soupe à l’oignon (French onion soup) and steak frites, but it also features Southern favorites with French flare such as the le poulet frit, an elegant version of a fried chicken sandwich complete with cornichons and sauce maison. Félix’s “petit plat” of mac et cheese gives the typically simple dish a French facelift with rich components like gruyère cheese and béchamel sauce, all topped off with crispy prosciutto and toasty bread crumbs. “Growing up in a French family, my maternal grandmother always made this mac and cheese for us,” says owner Félix Landrum. “It’s a great little dish and one of our top sellers.”
