Lunching Slightly North of Broad

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Slightly North Of Broad or SNOB, as the locals refer to it, (192 East Bay Street Charleston) has been on my list for a while. It’s stomping ground for Executive Chef Frank Lee.  He’s like the godfather of Charleston’s culinary scene.  As I’ve said before, it’s hard to find a notable South Carolina chef who hasn’t worked for this guy. During my latest culinary tour of Charleston, I was able to squeeze in a lunchtime meal and it proved to be well worth the wait (…though I didn’t get to see Chef Lee on this trip, but honestly, I wasn’t too disappointed because the food was freaking amazing!).

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We started with a refreshing Spring Berry Sangria and our server suggested the Keegan Barn Raiser made with local honey infused Maverick Bourbon , orange bitters, Blenheim’s ginger ale,  rocks and an orange twist.   Did you know Maverick Southern Kitchens has their own private label liquor? After tasting both drinks, Nina and I staked our claim and drank up.

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We took a look at the lunch menu and requested  that the chef send out a few items to give us an idea of what the SNOB lunch menu is all about.  Our first course was a crab salad deviled egg, followed by a crab salad plate with fresh fruit and toast. We loved the crab salad.

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Then came the highlight of my day.  A chicken liver.  I absolutely love chicken livers.  They remind me of going to the burger joint when I was a kid.  I’d get chicken livers and fries and douse both of them in ketchup.  When Nina told me she had never had one, my chin hit the table and I bubbled up with joy to be able to share the experience with her.  This particular chicken liver came with Geechie Boy yellow grits, caramelized onion jus, and sweet pepper relish.  I oohed and ahhed.  She was less impressed.  Sigh. You can’t win them all.

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They followed this deliciousness up with a slice of chicken liver pate.  It was rich, smooth heaven when spread with the mustard and jam.  It sort of reminded me of foie gras, but with more of an iron flavor.

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We also lunched on house made pimento cheese with pickled okra. I LOVE pickled okra.  Seriously, SNOB dives straight to the core of southern cooking.  It captures the flavor or our culture and full on embraces all the things I grew up eating.  When I was younger, we always had pickles and pimento cheese on hand and now that I have a family of my own, often still do!

 

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Though we were busting at the seams, we couldn’t walk away without a taste of their Shrimp and Grits.  Every single thing we put in our face was beautiful and fresh and pure-t southern.

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I definitely recommend Slightly North of Broad to anyone, but especially to first time visitors to the South.  It’s what Southern food is all about!

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