Practicing Healthy Hospitality
Each day, we hope to take a step forward towards the new normal. We can only do this together. As a family, we’re committed to practicing healthy hospitality with the safety of our valued guests and employees in mind. In line with the Governor's orders, we will be offering extremely limited patio seating, first-come first-serve, at select locations where you can enjoy your takeout with contactless service. Please call the restaurant regarding availability.
• Employees must have temperature read daily before entering the building and wash their hands regularly throughout their shift
• When dining with us, you’ll notice an 8 foot or greater distance between your table and the next
• We have distributed masks to our FOH and BOH staff
• Sanitation stations are set up in multiple areas conveniently located around our restaurant
• We have invested in education for our staff focusing on cleanliness and safety in the workplace
• All purveyors and vendors are following strict guidelines set in place by Hall Management Group
• Ongoing sanitation efforts include disinfecting surfaces and furniture after every use
Hall Management Group’s mission is to provide a safe and healthy environment for our guests and employees. We are grateful for your patronage and look forward to serving you.
Private Dining with SNOB
Enjoy a SNOB Experience with your next party or event. Call us at 843-723-3424 to discuss our Private Dining Options!
Smart Recycling is an organics and food waste hauling company dedicated to diverting food waste from the landfill to local composting facilities. Since beginning the program in February of 2015, Slightly North of Broad has been in partnership with Smart Recycling and diverted more than 150 tons of organic waste from our local landfill.
Smart Recycling’s Table-to-Farm Soil Sharing Program helps to close the loop on sustainable food sourcing. The company buys back finished compost and returns it to local farms and community organizations that are doing their part to support a local, pesticide free food culture.
Grow food, not landfills.
Culinary Institute of Charleston Advisory Board Member
Sous Chef Christopher Holme, a graduate of the Culinary Institute of Charleston, serves as Chairman for the school’s Advisory Board. The 30 member board of hospitality leaders, former students, and current faculty helps the school stay connected to local industry and community. The board plays a vital role with the culinary school’s apprenticeship and externship programs.
Lowcountry Food Bank’s Chefs’ Feast
Feb 10, 6pm, North Charleston Convention Center
Located at the North Charleston Convention Center, Chefs’ Feast is an annual collaboration between the Lowcountry Food Bank and nearly 30 of the area’s most celebrated chefs who offer up delectable bites to raise funds to fight childhood hunger in the ten coastal counties of South Carolina.
Join us as we celebrate our 20th anniversary of Chefs’ Feast on February 9, 2020 at 6 PM for dining and live auction.
Click here to learn more and buy tickets!