Tucked away in a quiet corner of downtown CharlestonÔÇÖs Elliotsborough neighborhood lies chef Ken VedrinskiÔÇÖs charming Italian eatery, Trattoria Lucca. Inspired by the ancient Tuscan city of Lucca, a place renowned for its olive oils, Trattoria Lucca brings the essence of Italian cuisine to the Lowcountry. Vedrinski changes the dinner menu nightly depending on what the local ingredients inspire him to create that night, or what fresh catch the local fishmonger brings to his doorstep directly from the boat, such as seasonal triggerfish or black bass. The menu features Italian imported cheese and salumi, handmade pastas as well as the freshest produce and fresh seafood from the waters surrounding Charleston. At Lucca, one can expect innovative, delicate food that will have you longing for more days after the dining experience. Diners will enjoy a modestly priced and diverse selection of acclaimed Assaggini (starters), such as Warm Cauliflower Sformatino ($9), Spicy Soppressata from Calabria ($9) and Gorgonzola Creamaficia (9). A variety of handmade pastes (pastas) such as Gnudi, Ravioli, Tagliolini and Bucatini are tossed with both local produce and authentic Italian ingredients such as Cerignola olives, Calabrese chilies and Crescenza cheese ($19-$24). Piatti (plates) offer savory dishes such as local flounder, hangar steak, Niman Ranch pork chop, and Springer Mountain chicken ($21-$30). Lucca-Interior-SMALL Each afternoon, Vedrinski can be found at LuccaÔÇÖs travertine bar rolling out fresh pasta for that nightÔÇÖs dinner ÔÇô everything from tagliolini and cavatelli to bucatini. He tosses the authentic pastas with local produce and seafood from the local waters to create unforgettable dishes, such as aglonotti of fresh snails and cresenza with wild ramp brodo, which was highlighted by New York Magazine as one of the top pastas in the country. Acting as the restaurantÔÇÖs in-house sommelier, Vedrinski hand-picked LuccaÔÇÖs veneto (wine list) to showcase a variety of his favorite Southern Italian wines, such as the Negroamaro from Apulia or the Piedirosso from Campania. He also secures hard to find wines based on relationships he has formed directly with the producers. The 50-seat restaurant features soft pillowed banquettes and community style seating and has one of the hottest bars to secure a seat (the same bar Ken uses most days to make his fresh pasta).