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Slightly North of Broad
Slightly North of Broad, known locally by its acronym SNOB, has operated in a converted 19th-century warehouse in the historic French Quarter district since 1993, building a reputation for elevated Lowcountry cooking served in an open-kitchen format that lets diners watch the food being prepared. Its shrimp and grits has remained one of the restaurant's signature, most consistently ordered dishes across more than three decades of operation, reflecting the kitchen's broader approach of refining classic Lowcountry dishes with more technical precision than a purely homestyle version. The restaurant's name, a tongue-in-cheek reference to its location just north of Broad Street, historically the dividing line marking Charleston's most exclusive old-money neighborhood, reflects a bit of the restaurant's self-aware sense of humor about the city's own historic social geography. For a Charleston shrimp and grits list, Slightly North of Broad is the essential "elevated warehouse classic" entry — a three-decades-running French Quarter restaurant whose open kitchen and refined technique have made its shrimp and grits a consistently cited local favorite.
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Magnolias
Magnolias, opened in 1990 in a former warehouse near the historic City Market, is widely credited as one of the restaurants that helped kick off Charleston's broader "uptown down South" culinary movement, elevating traditional Lowcountry ingredients and dishes into a more contemporary fine-dining format. Its shrimp and grits, one of the restaurant's longest-running and most frequently cited signature dishes, helped popularize the dish specifically as a fine-dining menu item across the broader American restaurant scene, well beyond its traditional Lowcountry breakfast-food origins. The restaurant's three-decades-plus run near the City Market has made it one of the more established names among Charleston's now-large field of destination restaurants, having helped set the template that much of the city's subsequent elevated-Southern dining scene built on. For a Charleston shrimp and grits list, Magnolias is the essential "the dish that started the trend" entry — a three-decades-running restaurant widely credited with helping turn shrimp and grits from a regional breakfast dish into a nationally recognized fine-dining staple.
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