Slightly North of Broad

Eclectic in design and menu with an open kitchen that showcases executive chef Frank Lee and crew whipping up seasonal, fresh-from-the-farm food, the lively SNOB is always happening. Shrimp and grits with housemade sausage and country ham, as well as grilled barbecued tuna topped with fried oysters, share the menu with bruschetta and fresh cheeses.