Hours: Lunch (Mon.-Fri.) & Dinner (daily)
At Slightly North of Broad, Executive Chef Frank Lee helped establish the New Southern style that is now the hallmark of Charleston dining. Decades later the restaurant remains as relevant and reliable as ever, serving delicious, inventive plates day in and day out without ever feeling stale. Lee was an early advocate for using fresh ingredients from local farmers and producers, and his food blends traditional Southern flavors with flawless French-inspired technique. Exquisite seared scallops are served with roasted cauliflower, curried tomato broth, and cilantro. A delightful Carolina quail breast is stuffed with tasso-laced cornbread dressing, accompanied by braised greens, and finished with muscadine glaze and quail jus. Plates like the local beef carpaccio, with paper-thin slices drizzled with tangy dijon vinaigrette, offer brilliant examples of a traditional preparation with fresh local products, and the restaurant’s charcuterie program remains one of the best in town. SNOB is Charleston’s premier power lunch spot on weekdays, too, though you don’t have to break the bank with the express lunch — the entree of the day with a soup or salad and a drink is a very economical $10.95. SNOB helped lay the foundation for the Charleston culinary revolution, and its kitchen has been the training ground for a succession of talented local cooks. Head down to East Bay Street any day of the week to taste why it remains a local culinary icon. —Robert Moss Dish (Winter 2015)
A Maverick Southern kitchen that boasts a new take on Lowcountry cuisine. You'll enjoy Chef Frank Lee's menu, whether it's lunch or dinner.