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, openattitude, and historic
character.It is a home, a family, and a heartfor thousands that, for more thantwenty years, beat to the resoundingdrum of Chef Frank Lee.This book does not try to speak to everydish churned out
of the S.N.O.B. kitchenover the years. Instead, it presents classicrecipes—those “sacred cows” thatregulars would not allow off the menu—as well as long-running seasonal platesand many of the
sauces, side dishes,and dressings that played foundationalroles in the restaurant’s popular LunchExpress and Dailies menus.But don’t expect long explanationsand elaborate instructions. It’s on
you,dear reader, to see these recipes forwhat they are—a starting point. It’son you to bring them together and touse what’s around you—to learn yourtechnique and create balance withinthe rhythm
of your own kitchen.Accept the challenge, embracethe effort, and evolve.
