Mount Pleasant Magazine Jan/Feb 2015

64 / 170

64 | |
In GoodTaste
Delicious Eccentricity
Andolini’s
STepping fooT inside The
newly renovated Andolini’s, I’m
immediately hit by the comforting
smell of crisp, oven-bound crust
reaching its full potential. My eyes
are treated to the décor – bold,
vibrant, with just the right amount of
offbeat bravado, a far cry from the traditional checkered
tablecloths you’d expect to find in
an establishment with the best New
York style pizza in town.
But then again, owners Michael and Edie Rabin aren’t
ones for going the route most
traveled. Veterans in the Charleston
restaurant scene for nearly 25 years,
this husband-and-wife duo brings
a bit of delicious eccentricity to the
Lowcoutry.
With a funky revamp and
enticing menu, something tells me
the location at 414 Coleman Blvd.
will be an institution of quirk for
years to come.
Just one bite of the classically
thin mozzarella-laden slice and it
becomes clear why Andolini’s has
earned the title of “Best Pizza” from
Charleston City Paper for more than
two decades.
“We try to make everything as fresh as possible,
as fresh as it can be,” said Michael Rabin, whose
admiration for pizza is rooted in hometown childhood
memories of Queens, New York. “We’ve done it right
from the beginning.”
From grating the cheese daily to practicing the time-
honored tradition of crafting excellent hand-rolled dough,
it’s the details that separate Andolini’s from other parlors.
The menu, much like the music selection, is varied
and sure to please just about everyone. Hits from Death
Cab For Cutie were followed by classics from folkstress
Joni Mitchell, as I sampled two different types of sangria.
BY KALENE MCCORT
Just when you think you have Andolini’s figured out,
they keep the mystery alive with seductive flavors such
as Chianti with Grapefruit Elderflower and Pinot Grigio
with Honey Basil. Made in-house, using soda from
Charleston-based Cannonborough Beverage Co., these
cocktails pack a punch.
With a wide variety of beers on tap, including
Chucktown favs Revelry and Palmetto, Andolini’s is the
perfect environment to sit, sip and savor. A daily special
of two large slices and a draft beer for $7 simply cannot
be beat.
The ambience – a hodgepodge of odds and ends –
comes together in a boho mosaic
that is just as appetizing as the
cuisine. While the food is provided
courtesy of a staff that works hard to
bring the very best to your plate, the
atmosphere is a quirky culmination
of yesteryear’s treasures. Overhead
you’ll find ornate, intricate gold
vine plaster tiles, which once
adorned Vegas’ legendary Sands
Hotel and Casino – the birthplace
of The Rat Pack.
The wood booths and counters
are repurposed from bowling alley
lanes. Colorful murals, done by
famed graffiti renegades Ishmael and
Patch Whisky, stretch from one end
of the restaurant to the other.
“You get to know a lot of people and see them grow up
in 25 years,” said Edie, gazing at a wall displaying framed
photos of past and present tie-dye-clad employees. “That’s
what I love. That’s what means a lot to me.”
With good food, good vibes and good people,
Andolini’s is a name you can trust when seeking foodie
nirvana. Expand your horizons and come in for an
experience outside of the pizza box.
To find out how you can get your piece of the pie, visit www.
or call 843-849-7437.
Michael and Edie Rabin have been part of the
Charleston-area restaurant scene for nearly a
quarter of a century.
Photo by Kalene McCort.