Frank Lee hit upon his style as a young chef traveling in France where he learned a simple lesson: use classic techniques on local products. That has been the signature of Slightly North of Broad since its inception, and Lee has been a leading light in trumpeting the importance of local farmers. His kitchen has also been quite the training ground. Many, many chefs got their start at SNOB under his tutelage, and many of them have come back to town to work with him again. But enough about the importance of Lee. What keeps him popular with diners is SNOB’s ability to deliver great food day after day without ever feeling stale. This is where you can go for a perfectly roasted rack of lamb served with Anson Mills farro, roasted seasonal vegetables, and a sultry Cabernet rosemary sauce or a small plate of sautéed young mustards and green peas with gnocchi in a roasted cauliflower cream. During the week, SNOB is the best power lunch spot. Not only will you see every lawyer, banker, and mover and shaker in town, but you’ll be wowed by the value of the menu. The express lunch includes soup or salad, a drink, and the entrée of the day for $10.95. With sandwiches around town costing that much, this deal remains one of the best around. Of course, we’re always hard-pressed not to order that Southern Crab Salad. It’s so good. —Stephanie Barna Dish (Winter 2013)
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
Hours: Lunch (Mon.-Fri.) and Dinner (daily)