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Pasta Party

Wednesday, April 4, 2018
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Energy-boosting plates from five local restaurants; photographs (5) by Taylor Jordan

Pasta Party


Here’s where to carb-load before Saturday’s Bridge Run


Written by Hailey Middlebrook


Looking for somewhere to fuel up this week? We asked five chefs for their dish recommendations for runners, or anyone in need of a pasta fix.



Athletes won’t have to go far from the starting line to dine at this Mount Pleasant mainstay. Order chef Michael Scognamiglio’s “Scialatielli con Gamberi,” thick-strand noodles topped with sautéed tomatoes and shrimp and finished with parsley. 976 Houston Northcutt Blvd., Ste. O, Mount Pleasant; (843) 884-6969;



This is the spot for the fleet-footed and fashionable. Chef Nate Whiting recommends classic carbonara, a menu staple of housemade linguine tossed with freshly cracked black pepper, Pecorino Romano, crispy pork belly, and egg yolk. One word of caution: the dish is on the heavier side, so those with nervous stomachs may want to split it with a friend. 654 King St., (843) 329-7543,


The Obstinate Daughter

At this Sullivan’s Island eatery, try chef Jacques Larson’s seasonal agnolotti, a ravioli-like dish stuffed with quail and mushrooms and tossed with telleggio sauce. 2063 Middle St., Sullivan’s Island; (843) 416-5020;


Le Farfalle

Slide into a booth at this contemporary osteria on Beaufain Street and order Chef Michael Toscano’s spaghetti dressed simply with lemon, a hint of chili oil, and bottarga (cured fish roe that has a saltiness akin to anchovies, but less overpowering). 15 Beaufain St., (843) 212-0920,


Al Di La

Escape to this West Ashley favorite for a dish of fettuccine alla Bolognese. “It has protein from the mixture of beef, pork, and veal, as well as a hearty serving of vegetables,” chef Ben Anderson says. 25 Magnolia Rd., (843) 571-2321,


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