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we have created a line of the finest, cleanest and purist spirits available.
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way for us to say thank you - and the best way to take part in the celebration of all things Maverick.
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is the perfect way to share what's fresh and tasty at Maverick Southern Kitchens with your favorite people.
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and you'll be in the know about upcoming events, specials, promotions and all things Maverick.
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Slightly North of Broad is...
An eclectic Lowcountry bistro that brings together an abundance of local ingredients and thoughtful, expert presentation with a friendly, contagious energy.
Here the dining room is a natural extension of the kitchen, a place where culinary skill, a clever, considered wine program, warm service, and conversations meld together. Our local farmers, fishermen and producers are as integral to the food we make as they are to our place in this community.
As important as the ingredients we hand pick are the people we choose to craft and celebrate exceptional food and drink
David Marconi
General Manager
David Marconi returned to Slightly North of Broad as general manager in 2012, the Charleston favorite he helped create in 1993. David joined our company in 1991 after successful manager roles in restaurants on Nantucket and in Washington, D.C. Over the course of 20 years David has opened new restaurants for Maverick Southern Kitchens, managed multiple restaurants and become a shareholder. He has also played an integral role in the development of our restaurant enterprise.
Frank Lee
Executive Chef
He's been standing at a stove for nearly 40 years, but Frank Lee has never lost the fire in his belly - and a passion for combining French technique with his beloved Southern ingredients. Known as a guiding force in the Lowcountry's culinary renaissance, Lee has mentored dozens of young chefs. He's also helped grow the businesses of local farmers and crafts people. Local before it was cool, and sustainable before it was sexy, Chef Lee believes in trying the untried and doing the undone.
Russ Moore
Chef De Cuisine
As Chef de Cuisine, Russ Moore wears at least two hats: he's responsible for managing the venerable restaurant's team and cultivating talent. He's also a source of inspiration for the culinary creations that continue to delight patrons, more than 17 years after the restaurant's opening.
Peter Pierce
Business Development Manager
A Vermont native, born into a farming family of 11, Peter grew up believing if you didn't raise it or grow it, you didn't eat it! This early appreciation of the care and energy required to produce great food led Peter to work his way through high school at a local bed and breakfast. Upon graduation, and hungry for more, he attended culinary school at Johnson & Wales in Providence, Rhode Island.
