Crudo di pesce

Jonathan Boncek

Crudo di pesce

With Coda del Pesce, chef/owner Ken Vedrinski of downtown’s Trattoria Lucca headed out to 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. Masterful pasta anchors the primi selection, which includes tagliatelle tossed with blue crab, Colatura di Alici, lemon, and basil. The secondi highlight fresh fish like black bass and there’s a little heavier fare, too, like naturally raised veal “marsala.” 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 F. Moss (Dish, Winter 2020)

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: $$$$

Map

Photos

  • Jonathan Boncek Burrata
  • Jonathan Boncek An outdoor room with a view

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