S.N.O.B. (Slightly North of Broad)

Frommer's Review

You'll find an exposed kitchen, a high ceiling crisscrossed with ventilation ducts, and vague references to the South of long ago -- including a scattering of wrought iron -- in this snazzily rehabbed warehouse. The place promotes itself as being Charleston's culinary maverick, priding itself on updated versions of the vittles that kept the South alive for 300 years, but, frankly, the menu seems to be tame compared with the innovations being offered at many of its upscale, Southern-ethnic competitors. After you get past the hype, however, you might actually enjoy the place. Former diners include Timothy ("007") Dalton, Lee Majors, Sly Stallone, and superlawyer Alan Dershowitz. Main courses can be ordered in medium and large sizes -- a fact appreciated by dieters. An array of freshly made salads, soups, sandwiches, and daily specials greets you at lunch. Dinners are more elaborate, including a classic red-bean soup, complete with tomato and jalapeño salsa, or an arugula salad with julienned apples and blue cheese. You can enjoy such main courses as jumbo lump crab cakes over a sauté of corn, okra, and roasted yellow squash, or else sautéed duck breast with a plum glaze. Together with sibling restaurants Slightly Up the Creek and the Swamp Fox Restaurant & Bar, the restaurant has launched a private-label wine, dubbed MSK (for "Maverick Southern Kitchen").

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

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