Hours: L & D, daily.
La Tela Pizzeria features a menu of authentic Neapolitan pizzas, pastas, salads, and desserts. Father-son duo Edward and Frank Rinaldi, a recent graduate of the Culinary Institute of America, saw a need for real Italian cuisine while visiting Kiawah Island. The elder Rinaldi owned restaurants up north for 30 years before moving to the Charleston area. La Tela, which is Italian for “the canvas,” makes every item on their menu in-house and create their pasta in an old-fashioned Italian pasta machine. The menu has classic dishes such as pasta fagioli (pasta and beans) and potato gnocchi with pesto, prosciutto, and Parmigiano Reggiano. The menu also has vegan options and a “bambini” menu for the kids.
A casual pizzeria that serves freshly baked bread, handmade pasta, and traditional Neapolitan pizza. Toppings range from mushroom ragout to truffle oil and roast garlic-basil pesto.