Arriving at Le Moyne’s Chophouse is like entering another world. Lush velvet chairs and wrap-around booths in rich blues and greens await guests in the low-lit dining room. Marble tables are laid with gilded plates and smooth jazz adds to the ambiance. This intimate dining setting may feel worlds away from its Downtown location in the Port City, but it’s more connected to Mobile than you may first realize.
“We dove deep into Mobile’s cultural heritage to really understand and embrace our location,” says Pietro Giardini, senior vice president of Avocet Hospitality. The restaurant inside the newly renovated The Admiral Hotel honors Mobile’s French-Canadian father Pierre Le Moyne d’Iberville not just in name; specific elements point to his history and the history of the city as well. “All of our signature lighting fixtures are made in Canada,” says Giardini, referencing d’Iberville’s heritage, “and the signature fixtures use beads not only as a symbol of Mardi Gras but as a symbol of the gifts d’Iberville exchanged with the indigenous community when he came to these shores.”
The menu is another avenue to embrace Mobile’s unique profile. Steak frites and French mashed potatoes pay homage to Mobile’s French background, appearing alongside the oysters, scallops and tender cuts. Beef is sourced from Mason Hills Farm in Grand Bay and any local seafood is bought from the aptly named Admiral Shellfish Company in Fort Morgan. The menu balances sophistication and upscale offerings with more accessible entrees. “It’s an elevated French steakhouse with a modern twist,” says Chef Adam Stephens. “Our clientele is relatively laidback, but they do have high expectations. It’s our responsibility to make sure those expectations are met.”
An array of classic and signature cocktails gives the guests a sophisticated selection to choose from and a sizable wine list ensures a new experience every visit. Special care was taken to include high-end wine listings without the customarily high markup to match. “We want people to have an opportunity to drink those great wines and not price them out of reach,” says Giardini. Tables are kept small to encourage a quiet, intimate atmosphere and relaxing experience, with a private dining room set aside for larger parties. Against the bustling backdrop of downtown Mobile, Le Moyne’s Chophouse offers a unique experience for locals and hotel guests alike. “We aim to present lots of the French classics reinvented for a 21st-century palette,” says Giardini. “We pride ourselves in putting a lot of genuine hospitality into our service.”
On the Menu
Chilled Seafood Tower
This tower is piled high with lobster tails, shrimp, oysters, mussels and truffled blue crab salad with signature cocktail sauce, champagne mignonette and lemon slices.
Duck L’Orange
Le Moyne’s play on the classic dish features duck covered in a sweet blood orange sauce and served with duck fat roasted turnips and potatoes.
Tomahawk Steak
Easily the star of any meal, this bestselling and colossal cut is cooked to a tender, juicy perfection. Enjoy with several of Le Moyne’s delicious sides and your meal is made.
Smoked Old Fashioned
This drink is delivered to the table in a smoking box and then presented to the patron in a show of drama perfect for a night out.
Le Moyne’s Chophouse • 251 Government St., Mobile • 706-8019 • Sun – Sat 5 – 10 p.m.
