Le Bon Ton’s food menu showcases dishes and cooking techniques drawn from multiple regions of the American South. Our smokehouse brisket is done Texas-style. Our blackened fish comes from the Louisiana Gulf Coast. Inspiration for our dishes comes from as far west as New Mexico and as far east as Alabama.
Two brothers who were born in Alabama and raised in Texas head up our kitchen team - both have toured and worked extensively throughout the South. Jeremy is usually found out the back manning the offset smoker, Cristopher on the pans in the kitchen.
The bar stays true to the traditional flavours of the South. Cocktail ingredients can range from sweet teas to fresh peaches to pressed mint. All beer is served frothy from the tap. The absinthes are complex, the whiskey smooth and the Champagne is ice cold.
Welcome to Le Bon Ton. Let’s let the good times roll.