Cuisine:

• Southern
• Continental
• European
• Regional
• Bar
• Contemporary

Slightly North Of Broad Restaurant Description:
Offers a menu rich in Lowcountry resources combined with multicultural flavoring. Located in a 19th century brick warehouse, the kitchen is open and in full view of the dining room.
Slightly North of Broad (aka SNOB) opened in downtown Charleston when being situated slightly north of Broad Street constituted urban pioneering. That area now forms the heart of the tourist district. Unlike many other groundbreaking Charleston restaurants from the early days of the city's renewal, SNOB is not resting on its laurels. Chef Frank Lee showcases Southern ingredients in well-conceived, elegant plates offered amid a comfortable atmosphere, and with impeccable service. The chicken liver and the duck and pork pâtés are remarkable. Bread-and-butter pickles are sweet-and-sour and garnished with capers, while confit of duck nestles alongside a flan-like "casserole" of summer squash and goat cheese. Appearing regularly, local fish such as sheepshead may come with tender succotash and triggerfish may be mated with house-made fettuccine in a light carbonara-style preparation. Refined desserts feature a cylindrical chocolate mousse cake and a slice of sour cream apple pie. SNOB is easily the best upscale lunch destination downtown (and one of the few) and it's when most locals dine here, avoiding the tourist-heavy dinners. Two wine lists (regular and reserve) offer a well-distributed array of options, but the reserve list is especially strong in Burgundy and Bordeaux.


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