SNOB Charleston South Carolina originally published on Food and Fond Memories on December 27, 2016 by sandyaxelrod Leave a Comment (Edit)

SNOB Charleston South Carolina

Since our very first trip to Charleston in 2004 we have been enjoying the food at SNOB Charleston South Carolina each time we visit. SNOB stands for its location, which is Slightly North of Broad!

Smoked Trout Rillettes

We just happened to stumble upon this great restaurant while strolling East Bay Street and exploring the galleries, shops and restaurants. The menu looked interesting to us and we liked that they were highlighting locally sourced ingredients. Our first meal there was extraordinary and all of the ones that followed were no less wonderful than the first. It is not only the food that makes this dining establishment stand out. There is something very warm and welcoming when you walk through the door. It feels like an old friend! There is a casual elegance that makes you feel right at home. Not at all stuffy or high brow as the nickname SNOB would have you believe. The food is fresh, absolutely delicious, still locally sourced and very Southern. At SNOB Charleston South Carolina they take such great pride in using locally grown ingredients that they tell you who there sources are right on the menu. “We proudly serve products sourced from our local farmers: Ambrose Family Farms, Wadmalaw, SC; Clammer Dave’s, McClellanville, SC; Crosby’s Seafood, Charleston, SC; Geechie Boy Mill, Edisto Island, SC; GrowFood Carolina, Charleston, SC; Holy City Farms, Wadmalaw, SC; Joseph Fields Farm, Charleston, SC; Keegan-Filion Farm, Walterboro, SC; Kurios Farms, Moncks Corner, SC; Manchester Farms, Columbia, SC; Split Creek Farm, Anderson, SC; Heritage Farms, Seven Springs, NC.”

A large white square plate with clams and toasted baguette slices

Steamed Clams in Roasted Garlic Cream

An empty white plate except for clam shells

The Steamers Went Bye Bye

So it was no surprise to me that Steve wanted to have dinner at SNOB Charleston South Carolina to celebrate his birthday. When we arrived we were delighted to be seated at our favorite banquette for two that offers a perfect view of the open kitchen. We love to be able to observe the rhythm of the kitchen! Our server was fabulous and not only let us know the specials but what his favorites were. He was enthusiastic and quite knowledgeable and offered wonderful suggestions for wine as well as food.
As an amuse bouche we were served a lovely Smoked Carolina Trout Rillettes on Rye Toast with Red Onion Jam. It was pretty and tasty and did its job perfectly. It tickled our tastebuds and left us hungry for more delicious food. For our first course we shared Clammer Dave’s Steamed Clams which is presented with the clams floating atop a pool of roasted garlic cream and a nice diagonal slice of baguette that was grill to perfection. We polished the clams off in no time flat along with the grilled bread. Steve and I eyed the remaining sauce and decided to just dive in with our spoons. The creamy garlic sauce was just that good that it would have been a sin to waste even the tiniest drop!

Beef Tenderloin with Blue Cheese Butter

Pork Chop with Sorghum Apple Chutney

For our entrées Steve ordered the Beef Tenderloin with Blue Cheese Compound Butter and Green Peppercorn Sauce and I opted for the Pork Chop with Farro Piccolo, Curly Kale, Caramelized Onions and Sorghum Apple Chutney. Fabulous choices. My pork chop was thick and juicy with a perfect sear. The accompaniments were a match made in heaven. Each ingredient complimented the others creating a mouthful of happiness with each bite. And Steve’s fillet was as tender as butter and full of flavor from the sauce and the rich blue cheese butter. And the acidity from the au gratin tomato cut through the richness and gave great balance to the flavors.

Warm Sour Cream Apple Pie

But the real star of the night was dessert. The Warm Sour Cream Apple Pie with Walnut Streusel Served with Vanilla Ice Cream was amazing. Actually quite like the Candied Apple Walnut Pie in my cook book and I didn’t have to peel a ton of apples. The pie crust was flaky and flavorful and the filling was cinnamonny, fruity and nutty with a fantastic variety of textures that played so well together when enjoyed with a spoonful of their locally made vanilla ice cream. It was the perfect way to finish off a fabulously perfect meal.

Slightly North of Broad
192 East Bay St.
Charleston, SC 29401
Phone: 843.723.3424

2 Comments

Carol Acker on January 14, 2023 at 4:25 pm

Do you have a recipe for the warm sour cream Apple apple pie with walnut strusel ?
- Sandy Axelrod on January 14, 2023 at 5:22 pm
  
  I do have a recipe for Candied Apple Walnut Pie. It’s not the exact one from SNOB, but pretty similar. But it’s in my cookbook, which is now out of print. Perhaps one day soon I will write a blog post with the recipe. If you are a subscriber you will automatically get the post with the recipe emailed to you, as well as all new blog posts as they’re published. If not, just keep checking my site. I will post the recipe in the next week or so. Thanks for your interest!