It’s about the food.
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
“Best known locally for his commitment to farm-to-table produce and fresh seafood from the waters surrounding Charleston. So you can’t go wrong ordering any of the crudos the chef has put on the menu”
– 20 Best Italian Restaurants In The U.S. 2012 – Travel + Leisure magazine, September 2012
“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
Farm to Table, Nets to Table: Always Fresh.
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