Slightly North of Broad sits on East Bay Street in Charleston's French Quarter, its open kitchen visible from the dining room. The restaurant describes its approach as farm-to-table, sourcing boutique proteins, specialty produce, and seasonal seafood from regional growers and fishermen, with menus that shift daily around what's arriving at the kitchen door.
Shrimp and grits and Carolina BBQ shrimp show up often in what regulars order, alongside beef carpaccio, trigger fish, butternut squash, a rotating bisque, and dishes like scallops, duck breast, and flounder. Lunch service draws its own following.
Slightly North of Broad operates under Hall Management Group's Charleston restaurants.
Shrimp and grits and Carolina BBQ shrimp show up often in what regulars order, alongside beef carpaccio, trigger fish, butternut squash, a rotating bisque, and dishes like scallops, duck breast, and flounder. Lunch service draws its own following.
Slightly North of Broad operates under Hall Management Group's Charleston restaurants.