Lowcountry Rising Author: Christian L. Wright Gourmet Magazine 05/01/2009 The following is an excerpt from Gourmet's May 2009 issue: "...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.”)..." View the Maverick Grits recipe at Gourmet.com. You can read Gourmet Magazine's full article Lowcountry fine dining at Gourmet.com To experience Maverick Grits for yourself, make a reservation at Slightly North of Broad today.