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Ruta Smith

Slightly North of Broad (SNOB) is the perfect place to take visiting friends for their first taste of Charleston cuisine, for it embodies so much of what makes the city’s dining scene special. Since taking the reins in 2016, executive chef Russ Moore has deftly balanced the restaurant’s traditional dishes with more forward-looking fare. Grilled Carolina quail stuffed with dirty rice delivers a “wow”-inducing burst of richness from the very first bite. Pristinely fresh seafood gets an elegant Southern touch on plates like New Bedford scallops with tomato ham hock broth or seared tuna topped with crisp fried oysters and tart yellow “mustard Q” sauce. SNOB was a local charcuterie pioneer, and a platter of hearty country pate, savory pork rillettes, and lush chicken liver mousse is the perfect evening starter. —Robert F. Moss (Dish, Winter 2020)

Restaurant Details

There's more to a dining experience than what arrives on the plate, and SNOB holds up well there, too. Tall windows fill the room with a golden orange glow at sundown — the perfect ambiance for an opening cocktail, the selection of which is conveniently listed right there on the dinner menu between the entrees and the medium plates. Upscale restaurants are supposed to make you feel special, to create an illusion of luxury and hospitality. That artistry extends well beyond the kitchen and the talents of the chef, all the way to the design of the chairs and the words of the person who greets you at the door. Now more than a quarter of a century into its long run, SNOB still hits all those buttons. — Robert Moss

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Hours: Lunch (Mon.-Fri.), Dinner (daily), Weekend Brunch
Price: $$$$

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