Trattoria Lucca, Charleston, SC

5 More Stars For Chef Ken Vedrinski

Inside Trattoria Lucca

When I first started out writing this blog I wanted to find those “hidden restaurant gems” that were off the beaten path and simply, incredible.  It happened again.

Nestled in the sleepy Elliotsborough neighborhood is Trattoria Lucca.  So nestled that if you didn’t know if was there you would pass it.  We went with friends whose husband is a native Charlestonian and he didn’t even know where it was.  Parking is a bit challenging since it’s mostly residential, but with a bit of patience we found a spot.

The restaurant is lined with windows and very warm and welcoming.  We were quickly seated at our four top by a very nice member of the staff.  Here’s where I thought it was going to go a bit south.

Expediting Area

Our table was directly, I mean directly, in front of the kitchen.  It was also where the servers congregated and chatted.  Top that with a very loud radio and we could barely engage in any conversation. 

When our server came by I asked him if the radio was serving as the music for the restaurant. He explained that it was for the staff.  I asked if he could turn it down a tad which he quickly saw to. From that point forward the evening was perfect.

The menu at Trattoria Lucca changes quite frequently to utilize all of the many local and in-season products that the chef chooses.  Many of items on the menu that we saw on-line were not being offered that evening. No worries, this menu was even better than the one we looked at!

They offer three varieties of appetizers - “Verdure” which was their small plates of vegetables, “Formaggi”, cheese and “Salumi”, meats.  You have the option of Uno (1), Piccolo (3) or Grande (5).  Depending on the selection of items, each of these varies in price.

We selected the Wild Boar Salami, Dried Fig with Sheep and Cow Lombardy and The Warm Cauliflower Sformatino.  I had no idea what a Sformatino was, let alone pronounce it, but I was up for the adventure.  Our server told us that the dish would take a little longer to cook.  No problem since before us was brought freshly in-house made bread and an incredible white bean dip. It was a slice of heaven.

Our friends selected a vegetable medley.  Verdicchio Braised Foraged Mushrooms, Local Spring Asparagus and Golden Beets.

As we chatted at the table it was mentioned that Chef Ken Vedrinski used to be the Executive Chef at The Woodlands.  It was under his tenure that they were awarded the prestigious “5 Star” rating, the only 5 star rating awarded in the Low Country.  Without previously knowing it, we were about to enjoy a culinary masterpiece.

First, I’d like to say that the food presentation is second to none. As Steven Tyler says on American Idol, “It was beautiful”.  Different shaped white plates arrived and we quickly dug in to our appetizers. 

The cauliflower dish was indescribable.  Although it mentioned a Soft, Farm Egg in its description, I thought it was part of the recipe, but it wasn’t.  As you cut into this warmed, soufflé-like dish a small amount of egg yolk oozed out making this dish simply, a fantasy.

Warm Cauliflower Sformatino

The Wild Boar Salami was cut paper thin and served with dried figs, cheese and Melba toast.  Each item complimented one another and they were quite tasty.

Wild Boar Salami, Dried Fig with Sheep and Cow Lombardy

The vegetable items that our friends ordered were equally impressive.  The Golden Beet dish was not only beautiful but the beets and the side of pickled garlic, tangerine, smoked ricotta and walnuts went perfectly together.

Golden Beets

The Foraged Mushrooms and the Local Spring Asparagus were also items that we enjoyed and chatted about.  Could dinner be this good? Yes!

Verdicchio Braised Foraged Mushrooms

Local Spring Asparagus

I don’t know even where to begin with these items… The Ricotta Gnudi (all pasta is made in house), with Homemade “Duck” Italian Sausage, “Nona Volpe’s Tomato Sugo” was melt-in-your mouth tender, unlike any I’ve ever had.  Although we were all trying to sample each of the dishes my husband was hard pressed to give any of this up!

Ricotta Gnudi (all pasta is made in house), with Homemade “Duck” Italian Sausage, “Nona Volpe’s Tomato Sugo”

My Scaloppini of Naturally Raised Veal, Trumpet Mushrooms, Roasted Cauliflower “Agro Dolce” was the by far the best veal I have ever tasted.  This was no-knife-needed veal that melted once it left the fork.  I realized after my first bite why my husband was holding back on the gnudi.

Scaloppini of Naturally Raised Veal, Trumpet Mushrooms, Roasted Cauliflower “Agro Dolce” 

Both of our friend’s pasta dishes – Bucatini, Flash Seared North Carolina Calico Scallops, Herb Brodo and the Pacheri with Crushed Local Broccoli, Pine Nuts, Ragusano, Olio Verde were music to our mouths.  Not only creative, colorful, but very flavorful to boot!

Pacheri with Crushed Local Broccoli, Pine Nuts, Ragusano, Olio Verde

Bucatini, Flash Seared North Carolina Calico Scallops, Herb Brodo

I feel like I’m running out of adjectives, but it was really that good.  So good, that we decided to sample two desserts - Tiramisu and a Kitkat 3 – 3 hazelnut samplings. 

Even though I have to admit that I was full from dinner, I’m glad we ordered them.  The dessert samplings were (thankfully), small but huge on flavor.  The Tiramisu was like a very light pillow from heaven.  All of the hazelnut delights were just that, delightful.

Tiramisu

Kit Kat 3

No question, a hidden gem.  They also offer a family-style “Monday Family Supper” which we can’t wait to go to.  No other adjective but awesome.

We gave Trattoria Lucca our highest rating. 5 out of a possible 5 plates. 

Read more »

Perfectly Franks, Summerville, SC

What's he waiting for, get in there quick.

Perfectly Franks, Simply Perfect.

If you would have told me that I would be as excited as I was at a “hot dog place” I would have told you that it was crazy - true, but crazy.

We stopped in at Perfectly Franks on a Friday for lunch.  It was about 1:00 p.m. and the place was packed. Although not a very large restaurant, it was impeccably clean and incredibly well run, and did I mention, packed…

Lining Up For Franks

The service system is simple.  You place your order at a counter and your meal is brought to you.  No one told us that there would be at least 25 people ahead of us trying to do the same thing.  Be that as it may the ordering process went quickly and I camped out at a table waiting for lunch.

Even with the incredible line (which continued throughout our stay there), our lunch was ready in about 5 minutes.  It was awesome.

New Mural @Perfectly Franks

Although I am certain that you can order any hot dog that you’d like, many on the menu are named after a “Frank”.  My “Frank Thomas” was their replica of a Chicago Dog, minus the poppy seeded roll.  Relish, sauerkraut, mustard, hot peppers, mustard, celery salt and tomato slices topped the roll.  Be aware too that it’s not just a hot dog roll.  There are just too many toppings to squeeze into a plain old hot dog roll!!  The roll is much larger and easily holds your hot dog delight!

Frank Thomas

My husband ordered two dogs.  The Frank ‘Cuda was named after the owner, Perry ‘Cuda and was something to see.  A dog topped with blue cheese, cole slaw, fried onion strings and chili was a decadent hot dog display. And he didn’t stop there.

Frank Cuda - OMG!

The “Frank Morgan” was a hot dog topped with macaroni and cheese.  Yes, you’ve read this correctly, mac ‘n cheese.  What appeared to be Velvetta laden mac’ n cheese covered the dog and although my husband was full from his first dog, he kept on going… It was simply irresistible.

Frank Morgan 

Franks Fries

We did also split an order of fries, although very good, they were somewhat lost in the mix - our lunch total - $14.00.  No surprise that the line of 20 - 25 people waiting to order continued throughout our stay.  It was crazy good.

We have always liked Jack’s Cosmic dogs but after our visit to Perfectly Frank’s it’s safe to say that there really is no comparison.  Perfectly Franks is simply, perfect.

 We gave Perfectly Franks 5 out of a possible 5 plates. 

Read more »