At Slightly North of Broad, Executive Chef Frank Lee helped establish the New Southern style that is now the hallmark of Charleston dining, and it’s hard to overstate Lee’s influence on this city’s culinary scene. Lee drew upon lessons learned as a young chef traveling in France and came back to South Carolina to apply classic techniques to fresh, local ingredients. Along the way, he has been a tireless champion of local farmers and producers, and the SNOB kitchen has been the training ground of countless talented cooks. These days, SNOB remains as relevant and reliable as ever, serving great food day after day without ever feeling stale. A flawlessly roasted rack of lamb is served with roasted cauliflower and a sultry Cabernet rosemary sauce, while a delightful Carolina quail breast is stuffed with cornbread dressing and accompanied by braised greens, coriander jus, and a tiny fried quail leg. The charcuterie program lets the kitchen use up every last scrap of pork and duck after the large cuts are carved off for entrees, and plates like the carpaccio, which presents paper-thin slices of local beef drizzled with tangy dijon vinaigrette and sprinkled with capers, are brilliant examples of a traditional preparation with fresh local products. SNOB remains Charleston’s premier power lunch spot on weekdays, but you don’t have to be a banker to indulge in an express lunch, which includes the entree of the day with a soup or salad and a drink for a very economical $10.95. —Robert Moss
Dish (Summer 2014)
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.
Features: Online Reservations, Lunch, Dinner, Best of Charleston winner, Top 50
Hours: Lunch (Mon.-Fri.) and Dinner (daily)
Tue., Dec. 31, 5:30-11 p.m. 2013
Thu., Nov. 28, 12-6 p.m. 2013
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