Slightly North of Broad
192 E. Bay St. (Cumberland St.) 
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Charleston, SC 29401
843-723-3424 | Make Restaurant Reservations | Menu
mavericksouthernkitchens.com
Slightly North of Broad Restaurant is one of GAYOT's 2013
| Top 10 Charleston Food Rating Restaurants
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Cuisine
Open
Lunch Mon.-Fri., Dinner nightlyFeatures
- Romantic setting
- Full bar
- Reservations suggested
- Parking garage
- Business casual
- Wheelchair accessible
- Take-out available
Wine
Great Wine List* Click here for rating key
 Slightly North of Broad Restaurant Review: Also known as “SNOB,” Slightly North of Broad is anything but. Warm and welcoming, the restaurant made its mark early on in the Charleston culinary scene serving refined Southern fare in an unpretentious setting. The moniker refers to the establishment’s address, a stone's throw from the tony neighborhood dubbed “south of Broad.” Weathered Asian rugs set the tone of old Charleston gentility within, while a lively exhibition kitchen is framed by a rustic brick archway exposed during the renovation of the nineteenth-century building. Executive chef Frank Lee has showcased locally sourced ingredients since he helped open the restaurant in 1993. Flounder and triggerfish from regional waters share the dinner menu with prized New Bedford scallops, duck and lamb. Pairings include fresh local products like Anson Mills farro, Mepkin Abbey mushrooms, and Carolina field peas. The Southern grilled medley has been on the popular lunch menu since the beginning --- a healthful plate big on flavor with chicken breast, zucchini, eggplant and tomatoes served with basil pesto, balsamic vinaigrette and goat cheese croutons. A slice of sour cream apple pie with vanilla ice cream and cinnamon crème anglaise is a dessert favorite. Two wine lists, regular and reserve, offer a well-distributed array of options, but the latter is especially strong in Burgundy and Bordeaux. |
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RESTAURANT AWARDS 2013
Check out the 2013 edition of GAYOT's Annual Restaurant Issue, which features the Top 40 Restaurants in the U.S., Rising Chefs and more.
