Anthony Martin — the chef who held two Michelin stars at Chicago's Tru and earned a Joël Robuchon and Alex Stratta pedigree before it — has made Charleston his part-time home, opening Bellerose in December 2025 in the French Quarter at 158 Church Street. The conceit is the great hotel bar reimagined as a steakhouse: a nine-table room inspired by Bemelmans, the Hemingway Bar at the Ritz Paris and London's Connaught. Martin's menu runs caviar, rolls baked in wagyu tallow, local flounder and Loch Duart salmon, with steaks that can take truffle and foie gras. A sister concept to the group's adjacent Sushi | Bar omakase. For a small, serious room from a chef who has cooked at the highest level.