Benvenuto
“He can take the flavors of the sea and make them sing with the fruitiest olive oil you’ve ever tasted.”
– Charleston City Paper – Dish Dining Guide, February 2011
“Lucca casts a butter-yellow glow against the street corner. The enticing menu includes chef Ken Vedrinski’s cauliflour sformato, a kind of custard that spills soft egg yolk when we cut it open.”
– Every Day with Rachael Ray magazine, May 2011
“Even though Ken Vedrinski’s Lucca is named after a town in Tuscany, this dish of fresh snails, creamy fresh Cresenza cheese, and a wild-onion broth wears its American pedigree proudly.”
– New York Magazine, April 2011
“Pasta, which requires not only skill but passion, is pure elegance in his hands… Whether it be gnudi, tuffoli, or trofie, you can expect perfect execution, exciting sauces, and frequent changes, giving you even more excuses to return.”
– Charleston magazine, December 2010
“Another crowd-pleasing chef, Ken Vedrinski… opened Trattoria Lucca… and the natives came running.”
– Gourmet Magazine, May 2009
“Vedrinski is one of the best chefs in America…”
– Esquire Magazine, 2004
