Tucked away in a quiet corner of downtown Charleston’s Elliotsborough neighborhood lies chef Ken Vedrinski’s charming Italian eatery, Trattoria Lucca. Inspired by the ancient Tuscan city of Lucca, a place renowned for its olive oils, Trattoria Lucca brings the essence of Italian cuisine to the Lowcountry.

(843) 973-3323  |  website  |  email

(843) 242-8570 | 1130 Ocean Blvd, IOP


ARCHIVES

 

08
Sep

Coda Del Pesce: Eater Heat Map September 2013

Eater.com

More often than not, tipsters, readers, friends and family of Eater have one question: Where should I eat right now? What are the new restaurants? What’s everyone talking about? While the Eater 18 is a crucial resource covering old standbys and neighborhood essentials across the city, it is not a chronicle of the ‘it’ places of the moment. Here’s theEater Heat Map, which will change continually to always highlight where the crowds are flocking to at the moment.

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27
Aug

Tagliolini with Scallops and Spicy 5-Minute Marinara

Every Day with Rachel Ray

Every Day with Rachel Ray magazine features Chef Ken Vedrinski’s recipe. 

ingredients

  • 1 pound tagliolini (or tagliatelle)
  • 2 tablespoons EVOO
  • 6 cloves garlic, thinly sliced
  • 12 ounces bay scallops, rinsed, cleaned and patted dry
  • 1 cup dry white wine
  • 1 teaspoon crushed red pepper
  • 2 pounds tomatoes, finely chopped
  • 4 tablespoons butter
  • 1/2 cup chopped fresh basil
directions
  1. Cook pasta until al dente. meanwhile, in a large skillet over medium, heat EVOO. Add garlic; cook 1 minute. Add scallops; cook 2 minutes, then transfer to a bowl. Add wine and crushed red pepper to skillet; bring to a boil. Cook until liquid reduces by three- quarters. Add tomatoes and butter; cook until tomatoes are hot. Add pasta and scallops; cook until scallops are heated through. Toss in basil; season.

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15
Aug

Cover Story Chefs’ Recipes and Wine Pairings – From Alto Adige to Sicily, these foods and wines celebrate distinctive flavors from around the boot

Wine Spectator

The United States is distinguished by the diversity of culinary options it offers adventurous diners, with restaurants serving the food of nearly every nation. But amid this diversity, the cuisine of Italy stands alone for its popularity, its abundance, and the range of its offerings, both on the plate and in the glass. This year, our annual Wine Spectator food issue is devoted to Italy, focusing on American interpretations of some of that country’s most exciting regional specialties.

 

For the full article, check out the new issue of Wine Spectator, on newsstands August 20, 2013.

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15
Aug

Wine Spectator Spread for Vedrinski

Charleston City Paper

Chef Ken Vedrinski of Trattoria Lucca and Coda del Pesce will be profiled in the September issue of Wine Spectator magazine in a piece on the country’s top Italian chefs. 

He joins other notables like Michael White (Marea, New York), Dena Marino (MC Kitchen, Miami), Celestino Drago (Drago Centro, Los Angeles), Jonathan Benno (Lincoln Ristorante, New York), and Matthew Accarrino (SPQR, San Francisco). 

In the piece, he shares a recipe and a wine pairing. Keep an eye out for the issue, which should hit newstands this week.

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15
Aug

Hacked By Shade

The Post & Courier

Hacked By Shade

Hacked By Shade

 

GreetZ : Prosox & Sxtz

Hacked By Shade <3

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24
Jul

Ken Vedrinski’s Italian fare finds a perfect setting on IOP

Charleston City Paper

It begins with small delicate slivers of local sea bass. The smell is sweet with a hint of the sea, its hue a translucent pink, and the texture smooth, eventually dissolving on your tongue. Preserved lemons add zest and color to a plate dressed with the finest olive oil and slices of Calabrese chiles — a perfectly balanced dish.

After the crudo ($12), big lumps of fresh blue crab mingle with a crowd of al dente gemelli that’s tossed in a vibrant, citrusy pistachio pesto ($24). A perfectly seared triggerfish dressed with roasted tomatoes sits on a bed of vermicelli in a beautiful pool of lavender lambrusco Vidalia onion crema ($27).

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12
Jul

Renowned Charleston Chef Opens New Restaurant on Isle of Palms

Carolina Travel Planner

Charleston uber-chef, Ken Vedrinski, of Trattoria Lucca fame, recently opened Coda del Pesce, a new Italian influenced restaurant on Isle of Palms, South Carolina. Located 25 miles south of downtown Charleston, the restaurant, underwent a complete renovation paying particular attention to design elements to highlight the impressive seaside backdrop.

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28
Jun

Charleston’s Fresh Catch

Garden & Gun

In a food-focused city surrounded by water, the list of restaurants with a view in Charleston, South Carolina, is surprisingly small—the list of waterside fine-dining establishments is even smaller. So when space opened up on front-beach Isle of Palms—a ten-minute drive from downtown—chef Ken Vedrinski of Charleston’s Trattoria Lucca jumped at the chance to help fill that void with his new Italian-inspired seafood restaurant Coda del Pesce (Italian for: “Tail of the Fish”), which officially began accepting reservations earlier this month.

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03
Jun

5 Things You Need to Know This Week

Southern Living

New South Carolina restaurant. Chef and owner Ken Vedrinski’s newest venture, Coda del Pesce, opens officially today on Isle of Palms. The restaurant’s menu takes its cues from the sea but (like his other spots) still retains Ken’s signature Italian slant: dishes include octopus bolognese and grilled calamari with tomato and eggplant. You’ll want to eat the fresh catch and house-made pastas at a table near the floor-to-ceiling windows–we hear the the views are incredible.

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24
May

Behold the View at Coda Del Pesce, Coming Next Week

Eater.com

Chef and owner Ken Vedrinski’s highly-anticipated IOP masterpiece Coda del Pesce is almost here, and the early look at the space proves it’s quite a sight. There are huge windows, brick archways, plenty of reclaimed wood and just a few nautical accents to punctuate the seaside locale. And then, there’s the view. They’re still working on some of the details, but the public should be able to take it all in next week. Stay tuned for the exact date. 

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