Its been a long timesince Charlestonwas just a she-crab soup and shrimp and grits town.
Savory goat and spinach stew is thickened with ground egusi (melon seeds).
Crab rice is studded with onions and peppers and accented by dried conch and spicy shito paste.
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One day might bring roasted duck breast with flageolet beans alongside poached shrimp and salmon roe.
Its simple, elegant, and always surprising.
Its an essential Charleston dining experience.
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Theres even a dim sum brunch on Sundays.
Meaty pork ribs are lacquered with red char siu glaze.
Five-spice duck legs deliver silky, luxurious dark meat beneath a crisp skin that prickles with floral flavors.
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Frozen gin & tonics and rose slushies will make you want to linger awhile.
Three decades later, SNOB remains as relevant as ever.
Theyre joined by a rotating selection of newer plates like local flounder with couscous salad.
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The housemade charcuterie plate is consistently one of the best in town, too.
A deep list of natural wines is joined by classic cocktails and beers from around the world.
Daniel is the chef, and his deceptively simple preparations belie an inventiveness and depth of flavor.
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289 E Bay St.;167sushibar.com
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