Crudo di pesce

Jonathan Boncek

Crudo di pesce

With Coda del Pesce, chef/owner Ken Vedrinski of downtown’s Trattoria Lucca, headed out to the Isle of Palms to create a beachside Italian seafood restaurant. The beautiful second-story dining room has brick walls, reclaimed wood floors, and, in a rarity for the Lowcountry, floor-to-ceiling windows offering a lovely view of the Atlantic. It’s an ideal setting for Vedrinski’s signature high-end Italian fare, which offers plenty of bright flavors and unexpected twists. Grilled octopus is paired with golden beets and pickled garlic while chilled oysters are served with a barolo mignonette. Masterful pasta anchors the primi selection, which includes spaghettoni tossed with braised clams and ’nduja sausage. The secondi highlight fresh local fish like scamp grouper and there’s a little heavier fare, too, like raised veal loin. Pair any of these with an Italian wine from the impressive list, and you’ll have one splendid fish tale to share with friends. —Robert Moss Dish, Winter 2016

Restaurant Details

Waterfront view with a menu packed full of Italian seafood specialties like fritto misto, braciole, crudo, and calamari based on availability. Pasta made fresh in-house.

Features: , , ,
Hours: Dinner
Price: $$$$

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