Slightly North of Broad blew us away with local and seasonal ingredients,

Restaurant of the Year - Slightly North of Broad 10/20/2006 Picking a “best restaurant” is difficult. We set out to nominate those that immediately come to mind when we crave a noholds- barred, dependably spectacular experience. The nominees offer different types of cuisine and dining environments, but they all share common goals: providing the freshest, highest-quality ingredients; innovation and consummate skill in the kitchen; and excellence in service from the dining room staff. We spent most of our summer visiting restaurants we felt were in contention for this honor to make sure we had a fresh experience with each under our belts, a string of fine-dining reviews that might have baffled frequent readers. At the end of it all, however, we found our winner in a place we honestly hadn’t thought to look: Slightly North of Broad. Chef Frank Lee and the staff are doing as good a job as any other restaurant crew in Charleston in providing an elegant, elevated dining experience. Indeed, the high level of excellence found in several locations has made making a choice most difficult, but SNOB exhibited a few characteristics that certainly put it over the top. Impeccably fresh local triggerfish might be enough for most, but here it comes on top of delicate house-made fettucine in a carbonara of sorts; a late-summer salad showcases a grilled peach playing against arugula and goat cheese, taken further with prosciutto and candied pecans. The charcuterie plate is the best in town. The wine list, especially given the Maverick Group’s introduction of its reserve list over the summer, will satisfy the oenophile is any of us, and the wait staff is as focused, personable and professional as any in town. Some might argue the dining room is not a top contender, and while there are a couple of tables we’d rather not occupy, overall, the space is vaguely elegant and has a feel of “old Charleston” that we find appealing. For us, the worth of a restaurant is judged by answering the question, “Is it what it is supposed to be?” Does the restaurant deliver what the menu, the surroundings and the staff impress upon a diner? At SNOB, the answer is a resounding “yes.” Partners in Slightly North of Broad are Frank Lee, Dick Elliott and David Marconi. Mission Statement "The philosophy at Slightly North of Broad is all about rhythm; the rhythm of the seasons and the rhythm of life. That seasonal rhythm dictates the produce we use and the seafood we offer. Regarding the rhythm of life, it’s about our personalities, how we train our staff, and how we help to develop them as human beings. Most importantly, that rhythm is all about passing the torch of cuisine from one generation to the next." Signature dishes Maverick Shrimp and Grits Grilled BBQ Tuna Charcuterie Plate Seasonal Fresh Fish with seasonal ingredients Grilled Southern Medley Signature desserts Seasonal Fruit Cobblers Sour Cream Apple Pie a la mode