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THIS RESTAURANT IS CLOSED 17 North Restaurant Review: Chef Brett McKee, formerly the chef of Oak Steakhouse on Broad Street, partnered with Steve Palmer to create an affordable family-style restaurant. Also part of the Indigo Road restaurant group line-up is chef de cuisine Brannon Florie. Designed to resemble a roadside eatery, 17 North presents one of the purest farm-to-plate experiences in the Charleston area. An on-site garden provides fresh vegetable options, and local purveyors fill in the small gaps with additional ingredients and fresh catches. The seasonal menu changes frequently, but we’ve enjoyed the fried chicken livers, soaked for hours in buttermilk, then properly dusted for an even crispy coating. Southern touches inform the flavors, so your chicken rides on a side of grits---proper stone-ground ones, of course. The former restaurant was a smoke shack, and McKee and Florie inherited the smoker. The result? A menu that includes one of the largest smoked pork chops to ever grace a plate. Vegetarians will enjoy composing a meal from the side items. The patio has been expanded and enhanced and now includes heaters to make it worthy year round as well as a fire pit, sofas and umbrella-covered tables.