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Trattoria Lucca: 5 More Stars For Chef Ken Vedrinski


When I first started out writing this blog I wanted to find those “hidden restaurant gems” that were off the beaten path and simply, incredible. It happened again.

Nestled in the sleepy Elliotsborough neighborhood is Trattoria Lucca. Parking is a bit challenging since it’s mostly residential, but with a bit of patience we found a spot.

The restaurant is lined with windows and very warm and welcoming. We were quickly seated at our four top by a very nice member of the staff. Here’s where I thought it was going to go a bit south.

Our table was directly, I mean directly, in front of the kitchen. It was also where the servers congregated and chatted. Top that with a very loud radio and we could barely engage in any conversation.

When our server came by I asked him if the radio was serving as the music for the restaurant. He explained that it was for the staff. I asked if he could turn it down a tad which he quickly saw to. From that point forward the evening was perfect.

The menu at Trattoria Lucca changes quite frequently to utilize all of the many local and in-season products that the chef chooses. Many of items on the menu that we saw on-line were not being offered that evening. No worries, this menu was even better than the one we looked at!

They offer three varieties of appetizers — “Verdure” which was their small plates of vegetables, “Formaggi”, cheese and “Salumi”, meats. You have the option of Uno (1), Piccolo (3) or Grande (5). Depending on the selection of items, each of these varies in price.

We selected the Wild Boar Salami, Dried Fig with Sheep and Cow Lombardy and The Warm Cauliflower Sformatino. I had no idea what a Sformatino was, let alone pronounce it, but I was up for the adventure. Our server told us that the dish would take a little longer to cook. No problem since before us was brought freshly in-house made bread and an incredible white bean dip. It was a slice of heaven.

Our friends selected a vegetable medley. Verdicchio Braised Foraged Mushrooms, Local Spring Asparagus and Golden Beets.

As we chatted at the table it was mentioned that Chef Ken Vedrinski used to be the Executive Chef at The Woodlands. It was under his tenure that they were awarded the prestigious “5 Star” rating, the only 5 star rating awarded in the Low Country. Without previously knowing it, we were about to enjoy a culinary masterpiece.

First, I’d like to say that the food presentation is second to none. As Steven Tyler says on American Idol, “It was beautiful”. Different shaped white plates arrived and we quickly dug in to our appetizers.

The cauliflower dish was indescribable. Although it mentioned a Soft, Farm Egg in its description, I thought it was part of the recipe, but it wasn’t. As you cut into this warmed, soufflé-like dish a small amount of egg yolk oozed out making this dish simply, a fantasy.

No question, a hidden gem. They also offer a family-style “Monday Family Supper” which we can’t wait to go to. No other adjective but awesome.

Check out the dish by dish break-down at Dining Around Charleston


Trattoria Lucca: 5 More Stars For Chef Ken Vedrinski - Recipes

My wife , son and girlfriend had dinner on a Monday night in July which is the Chef's table selection Our anti pasta course was delicious with good with salami and sopressata and cheeses along with a cold seafood misto with grilled octopus the pastas are all homemade and the next course was a very fresh rigatoni like pasta with a light marinara sauce and basil when we asked for some more pasta the chef sent us the blue crab sauce tagliotini pasta which was to die for our protein for the secondo was flank steak cooked perfectly medium rare with fresh corn, golden raisins and marcona almonds type salsa over it the dessert was a chocolate mousse like budino We loved the meal and ambiance so much Chef made us a restaurant at his other restaurant Coda de pesce in IOP another delicious meal I had the swordfish which was great We live in Duxbury and my wife recently sent chef Ken a ICOB shirt to congratulate him on his wife over Bobby Flay Come see us in Duxbury Ken
Ron and Joanne Protasewich


Trattoria lucca: a new, intimately familiar dinner

A few weeks ago we had a lovely evening with friends at Trattoria Lucca, a warm, intimate little restaurant in Elliotsborough. It’s the kind of place that feels really familiar, like you’ve been a million times before.

Top, left: the antipasti included cured meat top right: a salad of endive, arugula and all sorts of other goodness bottom right: my half-eaten salmon bruschetta

Trattoria Lucca isn’t the kind of place I imagine that most out-of-towners would put on their list there’s too many good places in town specializing in Lowcountry fare to make it justifiable to stop by a Northern Italian restaurant tucked away in a nondescript neighborhood. But honestly, if you’re in town on a Monday night, Trattoria Lucca’s Family Suppers are a must. What I love about it is that it’s family style and there’s no menu you’re up to the whims of the chef. Also, for $38 for four courses, it’s a great value, too.

Seared local grouper with a delectably buttery potato puree, olives and grapefruit

What’s even better about the “no menu, family style” meal is that it encourages the free flow of conversation. Freed from having to make difficult choices about the menu, we were free instead to focus on wine and conversation. As a sidenote, without a doubt the hubby and I most frequently whisper-fight when we’re out at dinner with friends is when we’re arguing about 1) whether we’ll share entrees and 2) which two entrees to order. Chef Ken Vedrinski kindly made our evening marital strife-free.


Oh, and you know when you have a truly haunting dish, and the memory of it excites and bothers you for weeks afterward? Well, it happened to me that night at Lucca, and it happened because I got to savor this chocolate budino with sea salt and olive oil. I know it doesn’t look like much more than a Jello pudding cup with some fancy garnish, but let me assure you, it’s so incredibly more than that. Silky smooth, rich without being cloying, and just the perfect balance of salty, sweet and woodsy (from the olive oil), I honestly haven’t been able to think of anything else, foodwise, ever since I had this budino. I’ve even tried making it myself (using this recipe). My version came out a litle on the dry side, way too rich, and embarrassingly amateur.

For now, I’ll just have to keep daydreaming about that budino and trying to find the next special occasion that falls on a Monday. After all, President’s Day is coming up, right? People celebrate that day all the time with four-course meals, right>


Ballpark Festival Of Beers

Presented by Kickin’ Chicken, Ballpark Festival of Beers offers over 100 American and International Ales, Stouts, Lagers, Pilsners and Specialty Brews on Saturday, August 15th at The Joe! $25 tickets are available at Kickin’ Chicken, $30 tickets are available at the RiverDogs Box Office or at RileyParkEvents.com and VIP are $50. This is a 21 & over rain or shine event. Look for food trucks from Kickin’ Chicken, Cast Iron Food Truck, Zombie Bob’s Pizza, Creole Food Truck, Roti Rolls, and Sweet Lulu’s Bakery on Wheels. Enjoy live music from Blue Plantation Band & The Midnight City.


Trattoria Lucca: 5 More Stars For Chef Ken Vedrinski - Recipes

The meal we had was fantatic, and from the reactions of the people around us who had dishes we didn't get to, it's hard to imagine any bad dishes
The marinara sauce is fabulous, veal really tender and beautifully prepared, pastas hpmemafe and ducculent and for a taste treat, order the cauliflower/egg antipasto at the top of the menu. A dish from heaven

We couldn't have been happier and the staff worked together flawlessly to support our dining adventure. I don't give out 5's very often, but this place deserved it. Bon appetit!

77 - 81 of 472 reviews

Great restaurant! Food is authentic Italian and absolutely delicious! Service is casual, pleasant, and attentive. Our server was extremely knowledgeable about the dishes and wine list, and he was very helpful with managing our food intolerances. Small place with cozy seating yet not crowded and loud either. I would definitely recommend reservations. They don’t use app services so you have to call, but I got a prompt reply to my message and was able to easily choose my date and time a few days in advance. We highly recommend this restaurant and will definitely return on our next visit!

Delicious northern Italian food everyday and extra extra special for the Signature Dinner during the Charleston Wine and Food festival 2018! Guest Chef Thomas Mc Naughton of Flour and Water in San Francisco joined Trattoria Lucca's Chef Ken Vedrinski to create the most exquisite meal of the Festival (in my humble opinion). Visit soon and visit often. I do!

We ate here twice or more in the first year it opened. It was good then and it is good now but more settled. The room is much the same, comfortable, the table not too close together and relatively quiet. Service also good but not of the the "Hi am Tiffany your server for the evening", type but solid knowledgeable and prompt. The food is also excellent. We both had one of the pasta offerings and each met expectations.

After a long day of touring a plantation and walking the beach, we returned to our B&B in Elliotborough and walked to find dinner-stopped into Lucca and immediately asked if we were underdressed the man who seated us asked my friend to remove her hat-which was fine-but he was so snobbish and rude, immediately made us feel unwelcome and uncomfortable. We are well travelled and patronize nicer restaurants frequently, and I just felt there is no need to look down on anyone. Our waiter introduced himself and was friendly, but dinner was already ruined. So before even receiving water we left a few bucks on the table and left simply due to the fact we were made to feel embarrassed (NOT by the waiter!) Walked to Five Loaves where we had a great experience two evenings prior, and again were not disappointed-and treated with kindness.


Warm Cauliflower Sformatino

6 stars for the food -1 star for the parking! After driving around several blocks searching for a parking space we had decided to skip it. It sorta looked like an OK hole in the wall restaurant in a run down/ coming back neighborhood.

Are we so glad we found a parking spot.

Started with the bread and white bean spread, and the cauliflower sformatino . Very interesting appetizer. Then the beef carpaccio. Beef was sliced so thin it melted in your mouth.

We shared (fought over!) ricotta gnudi. Spectacular!

Finished with a peach and brown sugar desert. Wine was ok, nothing remarkable.

Worth the aggravation of hunting for a parking spot. Been there for 11 years.

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  • Lindsay W.
  • Asheville, NC
  • 102 friends
  • 264 reviews
  • 1073 photos
  • Elite ’21

One of the best meals we've had in a very long time.

Probably the last time we had a meal this good was at the sister restaurant Coda del Pesce on Isle of Palms.

My husband made reservations here the day before Valentine's day, as we made a short trip to Charleston for a quick getaway.

My first impression of the small space was how cozy and romantic it was. We were instantly greeted by our waiter. He was kind and so knowledgeable and helpful.

We started with a bottle of wine and the "Caesar salad" and cauliflower sformatino . We likely wouldn't have ordered the cauliflower dish without the waiter's recommendation, but it was fantastic as was the salad.

For entrees we got the winter mushroom and spinach ricotta gnudi and the picatta of local flounder "torcino style". Both were excellent. The ricotta pillows we're so fluffy and decadent, and the flounder was so well seasoned. Delicious. My mouth is watering just thinking about it.

Last but not least, we got the Tiramisu cheesecake. Out of this world! This is a dessert I'm not usually a huge fan of, but it was incredible.

Such a great, romantic dinner. A must while in Charleston!

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  • Wes T.
  • Charleston, SC
  • 59 friends
  • 16 reviews
  • 1 photo

Trattoria Lucca lived up to every bit of the buzz around it and more. Everything we ordered was amazing. The Cauliflower Sformatino appetizer is officially now on our list of perfect dishes in Charleston. The service was welcoming and helpful, while allowing space for a fun date night. The space is elegant and really comfortable - cozy without being crowded. We can't wait to go back!

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  • Leela P.
  • Charleston, SC
  • 66 friends
  • 1 review
  • 1 photo

If you have not happened into this small neighborhood Italian eatery, you are definitely missing out. The moment we walked in we were made to feel welcome. My boyfriend and I were sat at a little corner booth with pillows which, honestly, felt like we were sitting down to dinner at home. Our waiter was also very knowledgeable and I was impressed that they reprinted their menus everyday to reflect what homemade pastas and ingredients were available that day. We were curious to know what the cauliflower Sformatino was all about. Our waiter mentioned that it had "stood the test of time" on the menu. We understood why once we took a bite of this creamy custard as the rich egg yolk flowed from the center. The ricotta gnudi I had as an entree was the perfect comfort food. I usually like to try different things when going out to eat, so I would try something a little more adventurous next time, but it was definitely a delicious, classic Italian dish. The housemade gnudi were pillows of heaven that my Italian grandmother would approve of! Before I become too long winded, I will just say you need to try Trattoria Lucca the next time you are craving authentic Italian food.

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  • Cece L.
  • Northwest Washington, Washington, DC
  • 0 friends
  • 8 reviews

Cozy and romantic place tucked into a mostly residential neighborhood. Service was excellent and the food was outstanding - we had the cauliflower sformatino appetizer, which was perfect to share, two pasta dishes and the "chocolate prepared three ways" dessert, which was a highlight. Loved this place, a highlight of our trip to Charleston.

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  • Stan O.
  • Mount Pleasant, SC
  • 56 friends
  • 198 reviews
  • 655 photos

This place is the real deal, if you want authentic Italian, Lucca is the place to go. We were there as a party of four. You'll definitely want to make reservations in advance. It's a cute little restaurant on the corner of Bogard and Ashe street. Parking is kind of a challenge. Our waiter Jonathan was fantastic, he was knowledgeable about the menu and helpful with making selections. We started with the cauliflower sformatino and the house made porchetta. honestly, I'd go back just for those but it gets better. Lucca makes all their pasta fresh from scratch. I had papparadelle grano roso, which is a thick spaghetti like pasta with woods mushrooms, goat butter, pancetta, and a soft boiled egg. delicious!! Our table also had the grouper dish and the Spaghettoni Nero. Everyone was very pleased with their meals! We'll certainly go back!!

3/30/18
What can I say? I love this place! We had somewhat of an early reservation on a Friday night for a party of four. I've been telling everyone about Lucca since our first visit and glad to have the opportunity to bring my son and his wife for dinner. We started with the Cauliflower Sformatino I couldn't come back without having that again. It's soooo good! We also tried the Polpette also fantastic!

We were fortunate to once again have Jonathan as our waiter, he's very helpful and thoroughly explains the menu and provided good food and wine pairing suggestions. Although some items are on the menu regularly, like the Cauliflower , it changes regularly based on what's fresh and in season. Our table had four fantastic entrees. we had the Pappardelle (okay, I didn't realize it but it's exactly what I ordered last time), the Ricotta Gnudi, the Bucatini, and the Pork Scallopini. We paired these with a nice bottle of Italian vino based on Jonathan's suggestion.

Yummm!! We will be back again!

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  • Renee H.
  • Beverly Hills, CA
  • 0 friends
  • 21 reviews
  • 2 photos

This is my favorite restaurant in the entire world. YOU HAVE TO TRY THE WARM CAULIFLOWER SFORMATINO APPETIZER! This is my absolute favorite dish of all time (and I'm a tough critic) . Also try the beets. Even if you don't like beets, you will like these. Currently living in Los Angeles, I've been to every single nice restaurant, and nothing even touches Lucca. While visiting home, I always make sure Lucca is my last meal before returning to LA. The service is the best, along with the world renowned, very personal chef and owner Ken Vedrinski. Serving me food since I was a little girl, Chef Ken is the reason why I have my palate and love of food today. This is definitely a MUST in the city of Charleston. It's off the beaten path, but you have not eaten until you've had food from Lucca.

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  • Doug V.
  • El Paso, TX
  • 6 friends
  • 65 reviews
  • 34 photos

Charleston, homemade pasta? Wow. The menu is small, but provided the eight of us- five Italian-Americans originally from NYC, and all of us very well versed in Italian cuisine,meaning, and food in general- with a wonderful variety of pastas, seafood, and meat. We started with the Warm Cauliflower Sformatino and Golden Beets. The cauliflower was smooth with an egg hidden in the center the beets sliced paper thin that we couldn't tell if they were cooked or not (they weren't). But, the pasta! The pasta was fabulous, made in house. Sauces were (near) perfect (duck bolognese had a little too much salt, ergo four stars, but there was nothing left to complain about). The bread was fresh and exactly what we expect from a fine Italian dining establishment. Dress code. well, I only packed shorts' polo shirts, and my Chaco's for my trip, so they aren't stuffy when it comes to dress code. We stuffed ourselves silly but found that we could still eat the chef's sorbet and gelato sampler, which was the perfect, sweet, cool finish to this absolutely wonderful Italian meal, some of the best we ever found outside of NYC. Oh, parking is horrible. Walk or take a pedi-cab.

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On our last night in Charleston we had reservations at a downtown restaurant recommended by an old friend. In the course of the day two locals both advised us to cancel and get ourselves to Trattoria Lucca for the best dinner in the city. We were not disappointed. The Warm Cauliflower Sformatino starter was to die for, with that little runny egg yolk in the middle oozing out flavor as we cut into it. In fact, all the antipasti (beet salad, burrata) we ordered were wonderful we could have made a meal on those. The much touted beef cheek ravioli, alas, was not being offered but the other pastas were delectable. and so reasonably priced. We ate out 5 nights in Charleston and this restaurant was by far the best!

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  • Rebecca A.
  • North Charleston, SC
  • 375 friends
  • 410 reviews
  • 1167 photos
  • Elite ’21

Our once a month girls night lead us to Lucca and it didn't disappoint. I was nervous at first b/c I'm not a wine drinker but they do have a prosecco champagne that I really enjoyed so that problem was solved quickly! For apps, they offer vegetable, meat, and cheese options that you can order one, three, or a combo of five. We did the Grande (5) for each so we could all enjoy a couple bites of each thing. Very reasonable too, 5 cost $20-$24 each. My favorite bites came from the warm cauliflower sformatino , the pork, the proscuitto served with pickled vegetables, and all the cheeses.

After reading other reviews before going I was under the impression their dinner portions were small so we all ordered our own pasta dish. That was fine b/c we got to try a bunch of different dishes, but there was nothing small about the portions. We all left with to-go boxes! Our server Brian was great and Lucca's will definitely stay on our list for a return visit.

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  • Susie G.
  • Mt Pleasant, SC
  • 32 friends
  • 122 reviews
  • 655 photos

When I first started out writing this blog I wanted to find those "hidden restaurant gems" that were off the beaten path and simply, incredible. It happened again.

Nestled in the sleepy Elliotsborough neighborhood is Trattoria Luca. So nestled that if you didn't know if was there you would pass it. We went with friends whose husband is a native Charlestonian and he didn't even know where it was. Parking is a bit challenging since it's mostly residential, but with a bit of patience we found a spot.

The menu at Trattoria Luca changes quite frequently to utilize all of the many local and in-season products that the chef chooses. Many of items on the menu that we saw on-line were not being offered that evening. No worries, this menu was even better than the one we looked at!

They offer three varieties of appetizers - "Verdure" which was their small plates of vegetables, "Formaggi", cheese and "Salumi", meats. You have the option of Uno (1), Piccolo (3) or Grande (5). Depending on the selection of items, each of these varies in price.

We selected the Wild Boar Salami, Dried Fig with Sheep and Cow Lombardy and The Warm Cauliflower Sformatino . I had no idea what a Sformatino was, let alone pronounce it, but I was up for the adventure. Our server told us that the dish would take a little longer to cook. No problem since before us was brought freshly in-house made bread and an incredible white bean dip. It was a slice of heaven.

Our friends selected a vegetable medley. Verdicchio Braised Foraged Mushrooms, Local Spring Asparagus and Golden Beets.

As we chatted at the table it was mentioned that Chef Ken Verdinski used to be the Executive Chef at The Woodlands. It was under his tenure that they were awarded the prestigious ř Star" rating, the only 5 star rating awarded in the Low Country. Without previously knowing it, we were about to enjoy a culinary masterpiece.

First, I'd like to say that the food presentation is second to none. As Steven Tyler says on American Idol, "It was beautiful". Different shaped white plates arrived and we quickly dug in to our appetizers.

The cauliflower dish was indescribable. Although it mentioned a Soft, Farm Egg in its description, I thought it was part of the recipe, but it wasn't. As you cut into this warmed , soufflé-like dish a small amount of egg yolk oozed out making this dish simply, a fantasy.

The Wild Boar Salami was cut paper thin and served with dried figs, cheese and Melba toast. Each item complimented one another and they were quite tasty.

The vegetable items that our friends ordered were equally impressive. The Golden Beet dish was not only beautiful but the beets and the side of pickled garlic, tangerine, smoked ricotta and walnuts went perfectly together.

The Foraged Mushrooms and the Local Spring Asparagus were also items that we enjoyed and chatted about. Could dinner be this good?

I don't know even where to begin with these items. The Ricotta Gnudi (all pasta is made in house), with Homemade "Duck" Italian Sausage, "Nona Volpe's Tomato Sugo" was melt-in-your mouth tender, unlike any I've ever had. Although we were all trying to sample each of the dishes my husband was hard pressed to give any of this up!

My Scallopini of Naturally Raised Veal, Trumpet Mushrooms, Roasted Cauliflower "Agro Dolce" was the by far the best veal I have ever tasted. This was no-knife-needed veal that melted once it left the fork. I realized after my first bite why my husband was holding back on the gnudi.

Both of our friend's pasta dishes - Bucatini, Flash Seared North Carolina Calico Scallops, Herb Brodo and the Pacheri with Crushed Local Broccoli, Pine Nuts, Ragusano, Olio Verde were music to our mouths. Not only creative, colorful, but very flavorful to boot!

I feel like I'm running out of adjectives, but it was really that good. So good, that we decided to sample two desserts - Tiramisu and a Kitkat 3 - 3 hazelnut samplings.

Even though I have to admit that I was full from dinner, I'm glad we ordered them. The dessert samplings were (thankfully), small but huge on flavor. The Tiramisu was like a very light pillow from heaven. All of the hazelnut delights were just that, delightful.

No question, a huge, hidden gem. They also offer a family-style "Monday


“Eating from the Ground Up”

Out just in time for the vegetables appearing at our farmers markets, Alana Chernila’s cookbook focuses on creatively using every root and leaf. While some of the recipes may be familiar concepts – think stuffed tomatoes – hers are packed with millet, basil, and parsley. Fried rice stars salmon, fennel, and Swiss chard stems. Roasted asparagus are sauced with a combo of butter, garlic, nutritional yeast, and tamari. Stone fruit, raw corn kernels, scallions, basil, and jalapeño make a cool salad for hot weather. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.

"Soul: A Chef's Culinary Evolution in 150 Recipes"

“This book is my homage to the cuisine of my family,” Chef Todd Richards writes in his autobiographical collection of essays and recipes. “These are the ingredients of my people. This is my sermon about my Soul food.”

Bringing accolades for his stints at Atlanta’s Ritz Carlton and Four Seasons, James Beard nominations, and, of course, his prowess at Southern cooking, Richards seasons the pot with a powerful bouquet of flavors as he pays his heritage forward. Collards cooked with ham hocks are accented with piquant pickled collard stems. Blueberries are found in fried pies strawberries are plated with champagne aspic, whipped cream, and honey. Grilled peaches pair with radishes on toast spread with pimiento cheese. Sweet potatoes are layered with cauliflower and crab in a lush gratin.

"Soul food," Richards tells us, "is the original cuisine of the South, born from an involuntary collision of cultures."
Published by Southern Living. $35.


Vanilla Lemonade

Seth and Melanie are doing a bit of prep for the event.

The Wild Boar is slowly cooking, soaking up a ton of flavor!

Chef Joe directs the team in setup to create a good flow of cooking and building plates.

The Catering Kitchen was full of energy!

The WIne View Lounge offers guests an early entrance, extra seating, a few extra surprises from the Chefs!

An intimate WIne View Lounge table in the midst of a premier event! Wow!

WIne View Lounge guests enjoy mouth watering cheese offerings.

Chef Dale prepares for the Wine View Lounge guests.

Chef Leonard, the Chef De Cuisine of Park Event Operations welcomes the chefs and their teams and goes over the flow of the evening.

Chef Celina Tio describes her dish and passes the microphone off to Chef Ken Vedrinski.

Chef Noah French of the Sandy Lane Hotel was back this year with a Molecular Gastronomy inspired dish!

Chef Ken Vedrinski of Trattoria Lucca in Charleston, SC brought his renown talent to the Party For The Senses! Charleston Chefs are World Class!

Chef Damon coordinates with all the guest chefs each week and ensures his team is ready to help create an amazing night for all!

Chef Jim of the Magic Kingdom instructs his team before service starts.

Star Tree Winery would be a popular table amongst the guests!

Sam Adams offered their Boston Lager, Octoberfest and Latitude 48 IPA.

Not a bottle would go "unpopped"! Cheers!

The Party For The Senses made Green efforts this year, giving guests the options to rinse and reuse their wine glasses!

The moments before an event start can be the most satifying for a chef, all the work is done and the chefs take a breath and wait to delight guests with their insprired dishes!

The Chefs of the Contemporary Bakery created a breath taking chocolate sculpture to display!

This chocolate flower is AMAZING!

Chef Ben of the Contemporary was going to be a popular table!

Before the Party For The Senses guests arrive, all is set and ready!

Chef Joe's Wild Boar Carnita with a Watermelon Radish and Pepperdew Slaw and Tequila Foam

George and Pete of Park Event Operations were nice enough to taste test!

We waited all night for this gentlemen to come to our table so we could get a good look at his hat- Fabulous!

As every year we had a great time at The Party For The Senses and had so many delicious dishes by talented chefs across the world!

Party For The Senses is an event looked forward to all year. Each year world class wineries, and vendors are there offering a range of wonderful wines and beers. The Chefs bring their most creative and seasonal dishes and ensure that even the fussiest diner has something to remember! If ever a chance to attend the Party For The Senses Event, I highly recommend it!


Downtown

Trattoria Lucca
Chef Ken Vedrinski offers many tasty pasta options at this Tuscan influenced Italian restaurant. All of the pastas are meticulously house made using organic semolina flour and he couples the pastas with imported Italian cheeses and locally sourced vegetables and fish. A few of the pastas include tagliolini pasta with flash seared pamlico sound, N.C. calico scallops, spicy 5-Minute Marinara and lemon agrumato as well as bucatini pasta with foraged winter mushrooms, a soft Jordan Farm egg, with crispy guanciale and browned goat butter

IL Cortile Del Re
Il Cortile Del Re has evolved from downtown’s hole-in-the-wall well-kept secret to a swanky Italian mainstay on lower King Street. Il Cortile also offers several pasta dishes that are hard to pass up including penne with a sauce of basil, pine nuts & parmigiano with sauteed shrimp and Ravioli stuffed and topped with wild mushrooms in a light cream & romano cheese.

FIG
Chef Mike Lata is known for showcasing local, sustainable foods with exquisite culinary talent. His menu changes often but there is always something delicious to try. For your bridge run prep, try fresh spaghetti with Caper’s clams, fava beans, ramps and fine herbs.


Fiery Ron's Home Team BBQ

For smokin' hot barbecue, Fiery Ron's on Sullivan's Island is the place to be. Founded by CIA-trained chef and pitmaster Aaron Seigel, this barbecue joint dishes up heaping helpings of made-from-scratch comfort food, from pulled pork to cornmeal fried catfish. Platters come with cornbread and two sides, including Southern classics such as Brunswick stew, collards and creamy grits. The atmosphere recalls a college bar, complete with walls papered with promotional posters for bands and college football airing on the TV. On weekends, live music (rock, blues, country) entertains diners. Families are welcome, and the likes of Lil 'Q and fries and Tacos for Tikes please the palates of young patrons.

Recommended for Isle of Palms/Sullivan's Island Best Restaurants because: Ribs here have won all kinds of awards, and the kitchen turns out good Southern dishes as well.

M. Linda's expert tip: Whatever you do, don't pass up the Memphis-style dry-rubbed ribs they've been called "life changing" in the press and have won many other accolades as well.


Watch the video: IT - Italian Trattoria (December 2021).