As the seasons change, so does the local produce that restaurants in the Charleston use. Here’s a short list of places that are using fresh and local veggies in their pasta dishes.
Monza
Burnt Lemon and Ricotta Gnocchi – Choose your own pasta, angel hair, penne, you name it, and Monza will put a burnt lemon and ricotta sauce on top. This dish features local brussel sprouts and sweet potatoes too. – $17
Tagliatelle – A customer favorite, this pasta features local shrimp, roasted indigo tomatoes (also local), habaneros fermented in-house, and tarragon (you guessed it, local) in a white wine base. – $17
Obstinate Daughter
– Garganelli – This dish is made with milk and white wine braised pork, which comes from a local pig farm, made into a pork ragu. The ragu is slow cooked with caramelized onion, sage, thyme, lemon zest, and crushed hazelnuts, topped with parsley. – $17
Indaco
– Burrata – Local pumpkin stars in this fall dish, with spiced nuts, honey crisp apples for a sweet crunch, sarinata, and basil. – $17
– Mezzaluna – This dish brings a lot of different flavors together, including pistachio, orange, ricotta, fennel, and local beets. – $20
Stay cool. Support City Paper.
City Paper has been bringing the best news, food, arts, music and event coverage to the Holy City since 1997. Support our continued efforts to highlight the best of Charleston with a one-time donation or become a member of the City Paper Club.