S.N.O.B. is part of the Hall Family of Restaurants

Celebrate Southern Hospitality

With extensive experience in the hospitality industry, the Hall Family appreciates the importance of true hospitality and comfort. With experienced teams from our kitchens to our dining rooms, our restaurants offer superior dishes, service and an atmosphere that will entice our guests to stay, enjoy, and comeback, time and again.

Peter Pierce

General Manager


A Vermont native, born into a farming family of 11, Peter grew up believing if you didn't raise it or grow it, you didn't eat it! This early appreciation of the care and energy required to produce great food led Peter to work his way through high school at a local bed and breakfast. Upon graduation, and hungry for more, he attended culinary school at Johnson & Wales in Providence, Rhode Island.

Russ Moore

Executive Chef


As Executive Chef at Slightly North of Broad, Russ Moore wears two hats (sometimes more): He's responsible for managing the venerable culinary team and cultivating talent. And, he's also a guiding force behind the menu development that continues to delight patrons, 20 years since the restaurant's opening.

Frank Lee

Chef Emeritus, Cuisine Commando


"Emeritus" means "Veteran Soldier". What a perfect title for Chef Frank Lee, who is enjoying his retirement from the stove after nearly 40 years spent guiding the Lowcountry’s culinary renaissance, mentoring dozens of young chefs, and helping local farmers and crafts people grow their businesses. Indeed, Chef Lee was local before it was cool, and sustainable before it was sexy, and is truly a Charleston Culinary Legend.