Cane Pazzo

For Some of the Best Italian Around Charleston, Head to Hanahan | Eater Carolinas

"Opened by former Indaco chef and Indigo Road culinary director Mark Bolchoz and his wife, Ariana, this traditional osteria near their Hanahan home focuses on Lowcountry produce and products. The kitchen brings in local mollusks for a wood-fired oyster appetizer that’s similar to oyster casino, with arugula, Parmesan cream, breadcrumbs, lemon, and dill—an ideal balance of smoky and creamy. After a run of mediocre meatballs around the Lowcountry, I’d stopped ordering them, but the beef-and-pork version here, with rich umami that stands up to the spicy tomato sauce, made me believe again. For dessert, the lush banana gelato with dulce de leche and a sprinkle of vanilla cookie and dark chocolate is a very Italian-meets-Lowcountry bite (I’m going with calling it Italian banana pudding). With cozy leather banquettes and black-and-white family photos, it feels like an old-school Italian joint, drawing neighbors dressed up for a night out, industry folks at the chef’s counter, and travelers in the know. Insider tip: stop in early-week for Mad Dog Mondays, when a special menu rolls out dishes like cheesy garlic bread, a chopped salad, and a giant portion of chicken Parmesan." - Erin Perkins

Best New Restaurants in Charleston, South Carolina, for 2025 - AFAR

"Only 15 minutes north of the peninsula, I found this easygoing Italian osteria to be the neighborhood spot we all wish we had: founded by Mark Bolchoz, it immediately stakes its claim with the must-try “Daily Bread,” a gorgeous wood-fired sourdough disc with a Neapolitan-style crust that I loved topped with ricotta and local honey or—my favorite—slathered in Calabrian honey butter. The kitchen’s love of naturally fermented dough (a point Bolchoz credits to his chef de cuisine Alex) shows through every bite, and if you don’t ruin your meal on carbs the rest of the menu leans into seasonal Italian comfort — think al dente bucatini with Raven Farms mushrooms, whipped taleggio and pancetta, or a pork chop so juicy it could convert skeptics of the “other white meat.”" - Lauren Mowery

40 Best Restaurants in Charleston, From Raw Bars to Barbecue Joints | Condé Nast Traveler

"Tucked into an unassuming strip mall in Hanahan, the wood-fired oven dominates and every table fills as plate after plate of pasta, focaccia, and wood-fired oysters arrive. Executive Chef Mark Bolchoz showcases neighborhood bistro cooking—meatballs worth a standing order, creamy toothsome risotto, abundant local seasonal vegetables and proteins, and even housemade limoncello." - Stephanie Burt

First Look at Italian Restaurant Cane Pazzo in Hanahan | Eater Carolinas

"Set to open on Saturday, June 14 in Hanahan, this neighborhood osteria from former Indaco chef and Indigo Road culinary director Mark Bolchoz (co-owned with his wife Ariana) emphasizes traditional osteria vibes and a focus on Lowcountry products and produce. The seasonal menu features rotating dishes such as ricotta triangoli with Sungold tomato sauce and a corn-and-pepper risotto, alongside well-worn starters like meatballs and crispy mozzarella, a variety of pastas, and protein-driven mains including pan-seared fish and a ribeye with garlic compound butter. The laid-back, convivial dining room at 1276 Yeamans Hall Road is anchored by a wood-fired oven and decorated with black-and-white family photos and leather banquettes; hours will be Tuesday–Thursday 5–9 p.m. and Friday–Saturday 5–10 p.m." - Erin Perkins

Opened June 2025 by Charleston-born chef Mark Bolchoz, this osteria turns Lowcountry produce into handmade pastas and wood-fired plates. Charleston City Paper and Resy praise its seasonal menu, relaxed mood, and Italian-focused wine list.