http://www.mavericksouthernkitchens.com/snob/index.html

Mmmmmmmmmmm. My first meal in Charleston could NOT be beat! SNOB—as the locals call it—was recommended to me by one of the hosts of my inn, The Governor's House, and what a fabulous experience I had.

As I was travelling alone, I decided not to make reservations; I was told there was a "Chef's Table" that often is available for solo diners so I took the chance. I was fortunate! Though the view at this table is interesting, you do miss out on the elegance of the rest of the restaurant, as you're facing into the kitchen. However, the table is one-sided and laden with books and magazines about the local area.

I'd never had Gazpacho before but since this was a special trip I gave it a shot: delicious! Nice and crisp, smooth, and refreshing. I followed this with the one local dish I kept hearing about: Shrimp and Grits. Now, I have never been attracted to grits, but ... when in Rome. And I couldn't have made a better choice.

SNOB's shrimp and grits are a rich and creamy blend topped with fresh (detailed) shrimp, sea scallops, chorizo, and shredded country ham in a light and chunky tomato broth. Unfortunately this left no room for dessert; still unfortunate, they give you a sampling of cookies regardless! (Which they packed up for me to take home.)

Highly recommended: service very friendly and helpful, though a tad busy, making for a bit of a longer wait on things that had I liked (being solo you tend to move faster). I was able to kill some time though perusing the books in front of me.

S.N.O.B., says the sign. It's your first tip-off that this restaurant, "A Maverick Southern Kitchen," is aiming for a bit of fun along with its first-class dining. Having previously abandoned our plan to spend high dollar for only one meal in Charleston, this was our first choice for our last night in town. The wide-open kitchen and the executive chef in a multicolored baseball cap with a handlebar moustache support that first impression.

But there's no doubt that they take the cooking seriously. The "maverick" idea comes out in the way traditional Low Country cuisine is used as a launching pad for all kinds of interesting combinations: crab cakes, but over a saute of corn, okra, squash, and grape tomatoes, for example.

There also seems to be some attention to providing good food to those with smaller appetites and/or smaller wallets: the menu features small and large plates, and the wine list has a nice selection of half bottles.

Top to bottom, this was an excellent experience.

A great place to try Southern cuisine. We started across the road at a microbrewery bar then came in here and sat at the chef’s table overlooking the impressive kitchen – I had great steak and girlfriend had tuna that made me cry it was so good (when it came back the second time, when she asked if they could cook it a bit).

Unfortunately - she was sick in the night and we could only point to the raw tuna she ate the first time around. (I had it when it came back.) We phoned the restaurant the next day and they were great and even offered to send us a voucher.

So - my recommendation is go - but make sure the seafood ain't raw!

A great place to try Southern cuisine. We started across the road at a microbrewery bar, then came in here and sat at the chef’s table overlooking the impressive kitchen – I had great steak and girlfriend had tuna that made me cry, it was so good (when it came back the second time, when she asked if they could cook it a bit).

Unfortunately - she was sick in the night and we could only point to the raw tuna she ate the first time around. (I had it when it came back.) We phoned the restaurant the next day and they were great and even offered to send us a voucher.

So - my recommendation is go - but make sure the seafood ain't raw!