European, bistro-focused, organic, biodynamic. Our wines are the best examples of superb wine regions from small, boutique producers. Our staff is thrilled to be your tour guide in a one-of-a-kind wine experience - all for a great value! Reserve List is available u request.
By using our own Maverick Private Label Liquors, a line of the finest, cleanest and purist spirits available, we craft refreshing cocktails to please all tastes. Sip after sip you will enjoy the smoothest spirits around town with the most creative mixology.
“Food and service were excellent at S.N.O.B. Good friendly vibe with creative, high quality cuisine. Fresh grilled peach salad with white balsamic vinaigrette, duck with blueberry compote, and out-of-this-world shrimp and grits left us very happy. Bite-sized squares of cornbread in the bread basket completed the flavorful meal. Prices were in line with other Charleston restaurants of this caliber. All in all a terrific meal.”
“Second time and still a charm. The duck entrée melts in your mouth and the tuna is a must. We had the special ravioli appetizer as well! Light, but so flavorful. The waiter was super, too. Oh, and don't forget to get the apple pie!”
“People with their noses in the air are called SNOBs, but when I have my nose up in the air around Slightly North Of Broad it is to smell the great food that is cooking in the open kitchen. Every time we are in Charleston a trip to eat at SNOB is in the plans.”
“SNOB now ranks as one of the great Charleston restaurants, a progenitor of much that came afterwards. It is a place of firsts. They were the first to really work with local farmers, to source fish and shellfish that others eschewed. SNOB became the go-to place for shad roe or fresh local butter beans.”
The Charleston Profile: Cuisine Commando, Charleston Magazine
Dave Belanger, also known as "Clammer Dave," has been sustainably harvesting clams and oysters in the barrier island waters north of Charleston for more than a decade. Belanger's process minimizes environmental impact by using a centuries-old method called "culling in place," which means only market-sized oysters are harvested leaving a healthy oyster reef in place. Clammer Dave's clams and oysters are raised above the sea bottom so that the surface waters can naturally rid the shellfish of mud and grit while retaining its salty flavor. This practice ensures the highest quality mollusks in the Lowcountry. Slightly North of Broad is a proud partner of Clammer Dave.
Dinner Monday - Friday from 5:30pm
Dinner Saturday - Sunday from 5:00pm
Lunch Monday - Friday 11:30am - 3pm
Reservations: (843) 723-3424
Location: 192 East Bay St. Charleston, SC 29401
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