Spoleto is still running rampant in the Holy City, and we’ve got Italy on our mind.
Over at Bacco, Chef Scognamiglio is featuring a Italian-style shrimp brought in by Magwood Seafood. It’s lightly buttered and sprinkled with lemon and cooked with the shell still on to keep in that savory flavor. In honor of Spoleto, Bacco also has a mixed meat skewer “Spiadini.” The dish features a pork tenderloin with chicken and pancetta, served with polenta from Anson Mills.
Chef Jacques Larson at Wild Olive on Johns Island is serving grilled wahoo with three-bean salad, olive oil with lemon and chive mashed potatoes, and salsa verde. Larson also has 16-ounce veal chops served with a warm spring salad, which has local arugula, potatoes, onions, mushrooms, and truffle vinaigrette. And for dessert, they’re featuring a coconut panna cotta.
Chef Kevin Bruntz at La Tabella on James Island is serving a whole crispy fried flounder that has been diamond cut and served with sweet and spicy apricot sauce over a veggie medley. A lighter option is the summer salad with grilled chicken and peaches, topped with peach schnapps vinaigrette.
Chef Kasey Scagnelli of Il Cortile del Re on King Street will be pan searing fresh mahi mahi and serving with arugula and orzo topped with lemon caper cream sauce. They also have the classic clams steamed in white wine and butter and served with pancetta. As for the soup, Chef Scagnelli keeps it simple with tomato basil.
No matter what you eat, be sure to pair it with a lusty Italian red and enjoy yourself. Love Best of Charleston? Help the Charleston City Paper keep Best of Charleston going every year with a donation. Or sign up to become a member of the Charleston City Paper club.
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Help the Charleston City Paper keep Best of Charleston going every year with a donation. Or sign up to become a member of the Charleston City Paper club.