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Review: La Tela Pizzeria – Kiawah Island, SC

Kiawah Island is a superb beach and golf destination about 40 minutes south of Charleston, SC. Within the sprawling resort, there are plenty of good but pricey dining options. Just outside the resort property is an outdoor mall called


Opened in 2009, the La Tela website says:

Family-run and operated, we are proud of the relationships we’ve built with the local community and farmers we buy from. Whether it is the pasta made with eggs from SC pasture-raised chickens, wood fired pizza topped with shrimp from SC waters, or a bottle of Barolo from a family-run vineyard in Piedmont, Italy, you can taste the love we have for only sourcing the best.


We stopped in for lunch on a sweltering Monday in July. The dining room was not quite full, but there was a happy bustling of activity. Our waitress was especially friendly in greeting us and gave terrific service throughout our meal.


In a Neapolitan pizzeria, I often feel like I should get a more autentico pie that includes red sauce, but we were intrigued by the Quail Egg pizza, made with olive oil, pancetta, mozzarella, Parmigiano Reggiono, Pecorino Romano, and cracked black pepper. The 14″ version was $20, pretty modestly priced for resort-area dining.


We began by sharing a dry roasted golden beet salad that included baby arugula, dried apricot, ricotta salata, pistachios, and a vanilla bean vinaigrette. The good news is that we loved it – a terrific mix of fresh flavors, colors, and textures. Scrumptious and good for sharing. The bad news is that we ate it so ravenously that I forgot to get a picture.