25 Magnolia Road
Charleston, SC 29407
(843) 571-2321
www.aldilarestaurant.com
Where on earth do I begin? If I had to pick only one restaurant as my favorite in Charleston, I dare say Al Di La might just win the prize. It’s one of my “happy places” in town (along with Santi’s), where I find it very difficult to be in a bad mood once I walk through the doors. Even though it’s a hop and a skip away from downtown it’s beyond worth it.
Let’s see what Al Di La has going for it. Great atmosphere with a formal dining room and a separate wine bar, each with its own warm and unique atmosphere? Check. Friendly, happy, helpful service from the entire staff? Check. Food that will smack you sideways and blow your mind? Check check check.
We delved into drinks before getting to the food though. Al Di La makes their own house limoncello (an Italian lemon liqueur) and I had a few vodka-based limoncello martinis: sweet and summery with that tangy lemon kick.
Next up, I like to begin with a platter of salumi e formaggi, or artisanal meats and cheeses. I LOVE going to Al Di La and picking out new meats and cheeses to try; they’re all to die for. I will say that you aren’t allowed to enter this establishment without trying their Pecorino Toscano cheese topped with truffle honey. There are no words. The cheese is aged and tangy but then the truffle honey just does impossible things to the taste. Each person I’ve introduced this cheese to gives a similar reaction: absolute silence . . . and bulging eyes. It’s good. In fact, when getting a platter of three salumi e formaggi, I recommend two of the three items being this cheese. It will be fought over!
On this trip we paired the Pecorino Toscano with a wild boar prosciutto and a Soppressata spicy salami. The salami is a great crowd-pleaser and the wild boar is a bit gamier/exotic for those with more adventurous palates. The platter is served with fresh grapes, crostini and arugula. Nom!
Next up: the entrees. Al Di La touts itself as a “neighborhood trattoria serving simple, authentic Northern Italian cuisine.” Well, I must be quite the fan of simple, authentic Northern Italian cuisine. I have been to this place I don’t know how many times, and I still agonize over my choices for dinner when I go there.
The largest battle seems to be between meat entrees and pastas: such a hard decision! Al Di La famously makes their pastas fresh in-house, and boy does it show. I first fell in love with the pasta when I ordered a special they had last spring featuring thick “shoestring” pasta, pancetta, peas and fresh cheese in a creamy buttery (but still light!) sauce. SO good. It makes me quiver with disgust to mentally compare this stuff with the grocery-store pasta I make at home. Last night I got to re-experience my favorite pasta there since the chef (a friend) was in an accommodating mood. Heaven!
Fortunately, all of the other pastas there are fantastic as well. One I adore is the thick tagliatelli with duck confit, wild mushrooms and truffle oil — it’s richer and heavier, but boy is it a swooner!
As I mentioned earlier, it’s a tough call to decide between the pasta and the meat entrees, so my recommended solution? Go with a group and get a little of everything. Last night we also got the pork tenderloin, and like the Pecorino Toscano cheese, I’m not sure I can walk through those doors without ordering one of these. I feel that pork is a very tricky and temperamental meat to cook with: it’s so easily made rubbery or charred. I’m happy to report that the dish at Al Di La (which I’ve sampled ohhhh-so-many times) has been 100% perfect every. single. time. I don’t know what all they do to it, but their pork tenderloin cuts/chews exactly like a medium-rare filet mignon, and the flavors are shockingly WOW. Not that it needs any backup, but the pork comes with fresh seasonal local veggies: last night included whipped potatoes, crisp green beans, bursting cherry tomatoes and grilled squash.
So I’ve decided while writing this post that this place definitely is currently my favorite, bar none, in Charleston. Now I’m wondering if I’m going to have to go back tonight — I’m hungry for it all over again! I hope you go there soon, and I guarantee you’ll love it.






















