Lowcountry Cuisine Spring 2018

lowcountry cuisine LC 45 www.LowcountryCuisineMag.com | www.CharlestonRecipes.com C hef Davide Davino of Cuoco Pazzo has seen a lot of changes around Mount Pleasant since he opened his Italian restaurant – or even since I last interviewed him in 2012. A native of Naples, Davino strives to bring the Italian traditions of great food and fabulous company to his cozy restaurant. Locals in search of authentic Italian know the place by name – and, as East Cooper has grown, the restaurant’s fan base grows as well. “We’ve changed our hours to accommodate more people – we are now open seven days a week for dinner,” said Davino. “Our customers become family; they come into the kitchen and say ‘how are you doing’ and they introduce me to their friends from out of town.” With so many new and old customers, the menu at Cuoco Pazzo is a blend of classics, requests and creative surprises. Weekend specials are always popular, with go-to items such as the grilled veal chop or fresh fish with lemon butter sauce. “Customers love my lemon butter sauce,” Davino laughed. “Any special I make with lemon butter sauce, they love it.” Never one to shy away from a challenge, Davino and team are also happy to go off-menu for a hungry and adventurous patron. “One customer of mine is a vegetarian and asked me to make a custom eggplant dish with pasta,” Davino commented. “Now he regularly comes back to get that dish.” I asked if that was a common occurrence – customizing dishes. “Sometimes,” he answered. “And sometimes people will just ask me to surprise them. And then I will make something we don’t have on the menu – whatever comes to my mind.” But no matter which meal ends up gracing the dinner table, Davino and his staff check back in at the end of the evening to make sure everyone is full and satisfied. “At the end, I go to the table and ask how the meal was,” he said. “That’s when they tell me it’s hard to find this kind of authentic Italian restaurant around here.” The bar at Cuoco Pazzo is modest but lively, with a number of classic cocktails, Italian wines and beers served each night. Yes, the wine is all imported from Italy – and you won’t go wrong to order a bottle for the table – but I’ve heard the martinis are also good. Pair your nightcap with a homemade dessert, lovingly prepared by Davino himself. “I come to the restaurant early in the morning to make desserts and bake bread,” he said. “I make cannoli, tiramisu and limoncello cake.” Davino keeps his skills sharp by visiting the Italian motherland, where his uncle, also a restaurateur, shares new recipes to bring back to Cuoco Pazzo. “There’s always something new here that way,” Davino pointed out. “In fact, there’s always something new to learn in the kitchen. As a chef, you never stop learning or creating.” By Denise K. James To learn more or schedule a reservation (recommended), visit www.cuocopazzo.net or call 843-971-9034. Dinner With the Family Cuoco Pazzo