Ever since Indaco (Italian for ‘indigo’) first opened in November of last year in Southend, we’ve been planning a visit. The Charleston based rustic Italian concept restaurant is run by executive chef Matthew Hoang and brings with it a menu featuring wood-fired pizzas, hand-crafted pastas and house-made meats which can be enjoyed either family style or a la cart.
One of the aspects that we appreciated the moment we stepped into the restaurant was the intimate and homey atmosphere. Diners can enjoy views of the kitchen, bar area and neighboring restaurants and shops from the main dining area, or enjoy an even more intimate experience on the second floor balcony.
Since the restaurant seats around 85 guests, if you were having a large party it would be the perfect spot to rent out for the evening. There is also a 44 seat patio if you want to dine al fresco during the late spring and summer.
For our first dining experience we both opted for the Pulled Chicken Panini which features provolone, arugula, and pulled chicken smothered in pesto aioli on crunchy ciabatta. The sandwich comes with a side salad with fresh lettuce, watermelon radishes and shredded carrots.
The lightness of the salad was the perfect balance for the richer flavors of the pulled chicken sandwich and we look forward to trying this dish again on our next visit (and perhaps save room for a little dessert!)