Slightly North of Broad occupies a 19th-century warehouse at 192 E Bay St, just north of the line separating Charleston’s genteel South of Broad neighborhood from the rest of downtown. Chef Frank Lee opened it in 1993, and it remains one of the city’s defining kitchens for Lowcountry cooking done with technique and restraint.
The dining room runs long and open, with exposed brick, heart pine floors, and soaring ceilings that nod to the building’s mercantile past. A chef’s bar faces the open kitchen, giving solo diners and couples a front-row view of the line at work. Shrimp and grits anchor the menu—the dish that helped define Charleston’s modern food identity—built on stone-ground grits, country ham, and a rich tasso gravy. Expect crispy scallops, a changing seafood section driven by local boats, and a short, sharp wine list suited to the food. Portions arrive in both small and large sizes, a long-standing SNOB signature that encourages grazing across several dishes rather than committing to one entrée (source: [SNOB Charleston](https://snobcharleston.com/)).
Visitor Highlights & Practical Info
Book ahead on OpenTable, especially for weekend dinners, since tables turn fast during peak tourist months from spring through fall (source: [OpenTable](https://www.opentable.com/r/slightly-north-of-broad-reservations-charleston?rid=5069)). Early seatings around 5:30 p.m. tend to be quieter. The restaurant sits an easy walk from the City Market and the Waterfront Park, making it a natural dinner stop after an afternoon exploring the historic district. Ask about daily specials—the menu shifts with what local growers and fishermen bring in that morning.
