Step into Le Farfalle, a bright and inviting Charleston spot where reimagined Italian dishes, like their cult-favorite whipped ricotta and housemade pastas, make for a memorable dining experience in a charming atmosphere.
"Le Farfalle’s modern take on Italian cuisine makes the dimly lit eatery a go-to spot for a a family gathering, date night, or comforting meal alone with a plate full of perfectly cooked pasta. Memorable dishes include the duck-confit-stuffed agnolotti and the jumbo lump crab with linguine." - Erin Perkins
"Chef Michael Toscano will bring his cult-favorite porchetta sandwich and other breakfast and lunch items on housemade focaccia." - Erin Perkins
"Le Farfalle chef Michael Toscano will bring his cult-favorite porchetta sandwich to the West Side, along with other breakfast and lunch items, all on the shop’s housemade focaccia. “The whole place is based around our focaccia — there’s no other bread,” says Toscano, “Imagine having a crusty, warm piece of focaccia with ricotta and a seasonal marmellata for breakfast.”" - Erin Perkins
"What is so beautiful about this restaurant is that it is Italian and Charleston at the same time, a bit like a rambling Italian seaside restaurant tucked just a block off King Street. There is a charming courtyard perfect for brunch in dappled sunlight, a formal dining room with high-backed wooden booths, but for most people (just like the kitchen at a good house party), the bar is the heart of the restaurant. Although firmly in the "tourist district," it is still firmly a neighborhood spot. You can pop in for a plate of rigatoni verde and a glass of wine at the bar, or go all out with courses and spend the evening there. Standouts include the fideos with toasted angel hair pasta and local crab, a filling warm rosemary focaccia served with whipped ricotta, anything from the excellent vegetable selections, and octopus carpaccio, a fan favorite." - Stephanie Burt
"Le Farfalle is a restaurant located on Beaufain Street in Charleston. It is known for its pop-up events featuring porchetta sandwiches served on focaccia with aged provolone and salsa verde. The pop-up was very successful, with offerings for both meat lovers and vegetarians, including marinated eggplant sandwiches. Chef Michael Toscano uses the restaurant to celebrate the sandwich stalls and carts from his favorite Italian cities." - Erin Perkins
