Gourmet magazine featured Slightly North of Broad’s Maverick Grits in their May 2009 issue.

An excerpt:
“…It’s not just shrimp and grits, though there are very good shrimp and grits to be had. Particularly at Slightly North of Broad (better known as S.N.O.B.), where the pioneering Frank Lee—that’s him in the open kitchen wearing a baseball cap with red chiles on it—tosses in big pieces of sausage for a hearty version that pleases the busy lunch crowd of bankers, lawyers, and politicians. (A longtime New Yorker who has started spending half her time in town calls S.N.O.B. “the ‘21’ Club of Charleston.”)…”

You can read their complete article at Gourmet.com/magazine.

You can also get the Maverick Grits recipe at Gourmet.com and enjoy Maverick Grits anytime.