SLIGHTLY NORTH OF BROAD RESTAURANT

Slightly North of Broad Restaurant – more commonly known as SNOB – lies nestled in the hub of downtown Charleston, only a two-minute walk from the waterfront pier. On the corner of East Bay and Faber Street, SNOB has welcomed patrons from both near and far for the past three decades.

Upon entry to this Lowcountry, farm-to-table bistro, guests are greeted by the warmth of southern hospitality. Owned by the family-operated Hall Management Group, SNOB leans into that familial vibe with a colorful dining room that looks onto an open kitchen and spot for nightly live music.

“Welcoming someone into our homes, that’s the feeling that we want all of our guests to have… like they are an extension of our family,” says Analisa Muti, manager since July 2020.

Over the course of thirty years that SNOB has established itself in the Charleston dining scene, its food has remained far from static. The menu cycles through daily and seasonal specials amongst a few restaurant classics–thanks to the creativity and expertise of executive chef Russ Moore.

“Keeping SNOB relevant, keeping up to date with what’s available locally, and staying active in the community have always been super important,” Moore says.

Through his 20-year tenure at SNOB, Moore has played an instrumental role in establishing relationships with suppliers throughout the state that bring the freshest ingredients to the table. The air of comradery and collaboration within the Charleston food and beverage industry, Moore says, contributes to the never-ending menu inspiration.

At SNOB, menu development and employee development go hand in hand. The restaurant is active in the Apprenticeship Carolina program, a division of the South Carolina Technical College System that hires young and inexperienced cooks. These apprentices gain a free culinary education through working in one of the best restaurants in Chucktown. Oftentimes, Moore runs a menu special–such as chocolate mousse or seared duck–so that apprentices can develop a new culinary skill.

“I work with these people and watch them develop into real culinarians. It’s incredibly gratifying,” Moore says.

I indulged in the creamy, seasonal butternut squash bisque to start before landing on the classic shrimp and grits for my entrée. While I’m normally neither a shrimp nor a grits person, I knew that if a dish had been on the menu for as long as I’ve been alive, then it must be good. If there is a taste that epitomizes southern hospitality, the SNOB shrimp and grits is it. And knowing the foundations of the kitchen made me appreciate the dish all the more.

Among the staff, vendors, and patrons, SNOB is a family, and eating here will make you feel right at home.