Day one in Charleston, SC

Last week, Mike and I took off from work so that we could go explore Charleston, SC and Savannah, GA.  We had so much fun and fit so much into the week.  It was the perfect time of year to visit these cities as the temperatures were mostly in the sixties and there weren’t many crowds due to it being a lighter time of year for tourists.

We flew to Charleston for the first three nights of our trip.  When we arrived we went to Drayton Hall.

Drayton Hall HouseWhen I started to plan our trip, I knew we had to visit one plantation. I chose this one because of it’s proximity to the airport and because it was not restored but preserved. There isn’t fancy furniture or really anything but rooms that show their age but maintain their originality.

Drayton Hall insideWe had a great tour of the house and then wandered around the grounds which are right on the Ashley River.

Ashley RiverDrayton Hall from the riverBefore we left, we stopped at the African American Cemetery on the property.

Leave Em Rest

073That night we had dinner reservations at Trattoria Luca.

Trattoria Luca

We picked this restaurant because on Mondays they have a family supper with a prix fixe menu that got great reviews on Yelp.  I think this was my favorite dinner of the trip.

The four course meal was served family style at the table for us to share. It started with an amazing appetizer course.

Salad with apples, walnuts, shaved parmesan and a delicious dressing.

Trattoria Luca Salad

A charcuterie plate with prosciutto, capicola, salami and pickled vegetables.

Trattoria Luca charcuterie plate

Marinated mushrooms with crispy onions.

Trattoria Luca mushrooms

And delicious brussel sprouts.

Trattoria Lucca Brussel Sprouts

And that was just the first course.  After that was the pasta course which was fresh with tomato, onion and a smoked cheese (I can’t remember what kind but it was so good).

Trattoria Luca Pasta Course

The next course was pork which was served with roasted vegetables and a pesto on top.

Trattoria Luca Main Course

And finally there was dessert.  Even our waitress said she didn’t know how to describe this.  Calling it a mousse would imply it was lighter and airy but calling it a pudding doesn’t seem special enough.  It was chocolatey without being too rich and the touch of sea salt on top was the perfect compliment.

Trattoria Luca dessert

This was the perfect end to a great first day.

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