Sure, Charleston Magazine critic Jeff Allen likes the fare at Italian seafood establishment Coda del Pesce, but chef Ken Vedrinksi really wins him over with his presence in the dining room. "He is not a chef with his name upon a restaurant; he is a cook who runs a restaurant, and he does so to the satisfaction of his diners," exalts Allen. Also good to know: it's revealed that the prices on the reserve wine list are negotiable. [CM]
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