Slightly North of Broad
Contact
192 East Bay St.
Charleston, SC 29401
Phone: +1 843 723-3424
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In a 19th century brick warehouse located just north of historic Broad Street, you'll taste what the Maverick brand of southern cooking is all about. Award-winning executive chef Frank Lee starts with the Carolina Lowcountry's rich resources, then adds his own blend of flavors from Charleston's multicultural heritage. Our open kitchen brings this whole process within view, making the sights, sounds and scents a tantalizing part of your dining experience. We specialize in seafood, game, vegetarian dishes and other regional favorites - plus wines from acclaimed domestic and international producers.
Better known by its acronym, Slightly North of Broad, may be less formal and more intimate than its neighbors, but what sets this restaurant apart are fresh ingredients, largely supplied by organic farmers on nearby Wadmalaw Island. Try the local shrimp and grits, made from heirloom corn grown and milled nearby. Look for local peach cobbler and peach sangria as well.
You'll find an exposed kitchen, a high ceiling crisscrossed with ventilation ducts, and vague references to the South of long ago -- including a scattering of wrought iron -- in this snazzily rehabbed warehouse. The place promotes itself as being Charleston's culinary maverick, priding itself on updated versions of the vittles that kept the South alive for 300 years, but, frankly, the menu seems to be tame compared with the innovations being offered at many of its upscale, Southern-ethnic competitors. After you get past the hype, however, you might actually enjoy the place. Former diners include Timothy ("007") Dalton, Lee Majors, Sly Stallone, and superlawyer Alan Dershowitz. Main courses can be ordered in medium and large sizes -- a fact appreciated by dieters. An array of freshly made salads, soups, sandwiches, and daily specials greets you at lunch. Dinners are more elaborate, including a classic red-bean soup, complete with tomato and jalapeño salsa, or an arugula salad with julienned apples and blue cheese. You can enjoy such main courses as jumbo lump crab cakes over a sauté of corn, okra, and roasted yellow squash, or else sautéed duck breast with a plum glaze.
