March 3rd, 2015

Charleston Eats, Slightly North of Broad Street, S.N.O.B., Charleston, South Carolina…Chef’s Table, Eclectic Lowcountry Bistro, Historic Charleston, BB&T Charleston Wine & Food Festival, March 4-8,”Charleston Dishes Delicious”

Historic Charleston

Charleston, S.C., is a good place to get “stuck” when your flight is canceled.  I did not know I was going back to Charleston so quickly.  How lucky, right?

So many restaurants have opened in Charleston since last year.  It’s like you don’t know which one to choose….and then, everyone that has been to Charleston will tell you where to go, what to eat….don’t forget this or that.  I am doing the same thing.

On my book there are 5 “ingredients” to a good restaurant:  Culinary Competence, Quality of Ingredients, Ambiance, Service, and Price.  Which means you want the best chefs or cooks, depending how you want to call yourselves, fresh ingredients, ambiance conducive to conversation, personal service and a good price.  I found S.N.O.B.

Slightly North Of Broad, or, S.N.O.B., is located at 192 East Bay Street.  Tel. 843-723-3424  Website?  http://www.mavericksouthernkitchens.com/slightlynorthofbroad.  This restaurant is owned by the Maverick Southern Kitchen Group, with other restaurants such as High Cotton in Greenville, and Charleston, Old Village Post House in Mount Pleasant, and Charleston Cooks!  They have gluten free menus available!!

I arrived at 11:50 a.m.  I thought I would be the first one there.  Oh, no.  The dining room was full.  Then, I was told that there was a seat available at the Chef’s Table.  Are you kidding?…another lucky day.  The dining room is an extension of the kitchen.  The Chef’s Table is long and seats 6 guests.  To my left there were 2 gentlemen, and to my right a couple who knew the Executive Chef, and another guest.

The corn bread was warm and came in a sweet grass basket.  Perfect addition to my soup.

Checking out what everyone was having I noticed the huge portion of moist meatloaf.  But, I wanted something different like their Curried Chickpea Soup with Cabbage and Currants.  Totally delish, well seasoned and comforting.

I am always on a culinary journey.  The blending of flavors get my tastebuds doing that je ne sais quai.  Originally, I was going to order the fried chicken livers on grits…..then, my question was:  What is your signature dish?  No hesitation; the Maverick Shrimp & Grits.  That did it.  A signature dish that everyone comes to enjoy.  I wanted it.

The gentleman on my left said to me that his hotel had said S.N.O.B. had the best shrimp and grits.  So, check out my plate….shrimp, home sausage, country ham, freshy tomatoes, green onions, garlic and Geechie Boy yellow grits.

Geechie Boy Yellow Grits are ground in historic mills in Edisto Island, S.C…..Local!!

No dessert was necessary, I was totally satisfied……the gentleman at the end of the table…I believe his name was George was having a coconut ice cream, which he said was the best.  He visits S.N.O.B. at least 3 times per week.  He considers their cooking one of the best anywhere by far.  That’s a local’s review for you.

Guilty…..the reason I was not having dessert is because I was going to a cooking class next door at Charleston Cooks in about an hour and a half.  Yikes…

Note:  The BB & T Charleston Wine & Food Festival is March 4th until the 8th…this coming week-end.  It is in its 10th year.  It celebrates Lowcountry Cuisine with James Beard Award winning chefs from around the country, as well as the region’s best.  Please check http://www.charlestonwineandfood.com.

When is Spring getting here???