The giant wheel of parmigiana-reggiano at the center of a Le Farfalle dining room makes the point: Italian cooking traditions are at the core of this new restaurant from New York City restaurant scene vets Michael and Caitlin Toscano.
But while the cheese hails from Italy, many of the dishes it’s plotted to complement are local to the Lowcountry. The opening menu includes stewed chickpeas, octopus carpaccio and gnocchi with roasted tomatoes, along with pastas made from house-milled versions of Anson Mills grains. The noodle lineup ranges from toasted buckwheat capunti to sorghum oricchiette.
Prior to opening Le Farfalle in the Beaufain Street building that formerly housed Leaf, Michael Toscano was chef at Perla, Jeffrey’s Grocery and Montmatre. His wife, Caitlin, supervised service at Del Posto before serving as general manager of Eataly NYC’s fine dining restaurant.
In addition to dinner, Le Farfalle offers lunch and brunch (beginning next week), happy hour specials and dressed tables.
“While the restaurant features white tablecloths, the service model reflects that of a more friendly and casual neighborhood osteria in Italy, where all are welcome as they are,” a press release reassures prospective guests.
Le Farfalle, 15 Beaufain St., is open 11 a.m.-11 p.m. weekdays and 10 a.m.-11 p.m. weekends. To learn more, visit lefarfallecharleston.com, or call 843-212-0920.