Coda Del Pesce - ISLE OF PALMS

Love everything about this place! Amazing food, great staff, beautiful location.. couldn't ask for a better spot...definitely a regular of mine!

Head Chef Ken has put together a level of service and quality of food rivaled to none. Great staff, incredible food. I highly recommend!

My wife and I have had the opportunity to dine in top restaurants around the world, and we believe that Ken's Restaurant is among the best we've ever experienced. Ken's ability to create a diverse menu of the highest quality, featuring everything from the freshest seafood to homemade pastas, is truly remarkable. The food is excellent (we've probably tried everything on the menu), the atmosphere is delightful, and the staff are all integral to making the experience unforgettable. We are thrilled that Isle of Palms has a restaurant of this caliber, and anyone visiting the Charleston area must include it on their list of dining destinations.

Everything was excellent from start to finish. Our table of four enjoyed every dish we ordered. Even the smallest bite of the sweet had an explosion of flavor. I still remember the amazing olive dish. Each sauce was perfectly balanced. The triggerfish was light and flavorful, while the gnocchi was delicate and delicious. My companions absolutely loved their pastas, and the budino dessert was fantastic. We’ve dined at many wonderful places in Charleston, but this restaurant ranks high on our list—definitely in the top three for this meal. My only suggestion would be to offer a more extensive tasting menu and to include mezcal on the drink selection. While the Tiramisu cheesecake was very good, I believe it would be even better if sponge cake were used instead of ladyfingers. Join us at Chucktown Foodies on Facebook!

We started with the fish of the day, which was wonderfully presented on a bed of hearts of palm, accompanied by a lovely vinaigrette. Our second course featured handmade egg noodles tossed with octopus and andouille sausage—absolutely divine. The third dish was succulent roasted pork served over tender broccolini, drizzled with aged balsamic vinegar and accompanied by a mouth-watering boar jam on a Marsala and Vidalia onion reduction. For dessert, we enjoyed a unique creation that was part pudding, part crème brûlée, topped with butterscotch, shaved chocolate, and a light vanilla cream. It was the perfect end to an unforgettable meal!