Concierge.com's insider take:

Don't expect anything haughty from this East Bay Street standby—the playfully misleading acronym stands for Slightly North of Broad, a description of location rather than the crowd. In a renovated historic warehouse, chef Frank Lee updates Southern and Lowcountry standards with influences from around the globe. The shrimp and grits comes with house-made sausage and country ham, and the Carolina quail breast is served in a port wine reduction with a side of cheese grits. Vegetarians accustomed to thrown-together meatless options will revel in the garden-fresh vegetable plate—the platter comes heavy with stewed tomatoes, garlicky sautéed spinach, chile-spiked tofu, and grilled summer squash. If you're up for a show, belly up to the bar-style chef's table near the lively open kitchen.

Open Mondays through Fridays 11:30 am to 3 pm and 5:30 to 10 pm for dinner, Saturdays and Sundays, 5:30 to 10 pm.