While strolling along Front Beach on the Isle of Palms, you might notice a sign for Coda del Pesce, meaning “tail of the fish” in Italian, adorned with a red and green fish symbol. This hidden gem, known for its Italian-style seafood cuisine, is not to be missed. The menu, crafted by owner and head chef Ken Vedrinski, changes slightly to highlight fresh, locally- caught fish. Originally from Columbus, Ohio, Vedrinski’s passion for food began when he observed its impact on those around him.
“From a young age, I noticed how cooking could turn someone’s average day into a really good one,” reflected Vedrinski. “I said to myself, ‘I want to do that.’”
Vedrinski’s diverse experiences have shaped him into the exceptional chef and restaurant owner he is today. He started as a chef at Disney’s premier restaurant, then worked on the world’s most expensive Mediterranean cruise ship. In the Charleston area, he has served as executive chef at The Woodlands Inn & Resort, co-owned and operated Sienna, an Italian restaurant once on Daniel Island and served as owner, executive chef and sommelier at Trattoria Lucca (a James Beard Award semi-finalist for Best New Restaurant) in downtown Charleston before Coda del Pesce. Vedrinski even made an appearance on the Food Network’s show “Beat Bobby Flay” in 2017.
As I observed the restaurant, I noticed nearly everyone enjoying the Coda Caesar salad, a generously portioned, finely-chopped salad perfect for sharing. Another musttry appetizer is the local flounder braciole, featuring flounder stuffed with eggplant, covered in a light tomato sauce and baked to perfection.
As a seafood enthusiast, I couldn’t resist the famous wreckfish entrée. This dish features a potato crust served with Vidalia onion, pepperoncini and eggplant stufato. The crispy potato crust and the moist, flaky fish create a delightful experience. Another standout dish is the paccheri, with house made Italian duck sausage and tomato sugo, offering tender duck and a perfectly balanced, salty sauce.
When the server asks if you’d like to see the dessert menu at the end of dinner, the rule of thumb is to say, “Sure, we’ll take a peek,” and then decide if the options are worth the splurge. Upon hearing about these decadent options, it was a no-brainer.
I opted for the tiramisu cheesecake and the butterscotch budino, and neither disappointed. The tiramisu cheesecake combines the rich, creamy essence of cheesecake with the coffee-soaked flavor of tiramisu. The butterscotch budino, a luscious Italian pudding, balances sweet, salty and creamy notes beautifully.
When you’re out and about and want to dine like a local, put Coda del Pesce at the top of your list. Just remember to make a reservation in advance because tables won’t stay open for long.
By Brooke Kaping
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