Shortly after opening its doors in 1993, Slightly North of Broad
restaurant became an integral part of its hometown, reflecting
at once Charleston’s bright spirit, open
attitude, and historic character.

It is a home, a family, and a heart
for thousands that, for more than
twenty years, beat to the resounding
drum of Chef Frank Lee.
This book does not try to speak to every
dish churned out of the S.N.O.B. kitchen
over the years. Instead, it presents classic
recipes―those “sacred cows” that
regulars would not allow off the menu―
as well as long-running seasonal plates
and many of the sauces, side dishes,
and dressings that played foundational
roles in the restaurant’s popular Lunch
Express and Dailies menus.
But don’t expect long explanations
and elaborate instructions. It’s on you,
dear reader, to see these recipes for
what they are―a starting point. It’s
on you to bring them together and to
use what’s around you―to learn your
technique and create balance within
the rhythm of your own kitchen.
Accept the challenge, embrace
the effort, and evolve.