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Chef Mark Bolchoz opens Cane Pazzo in Hanahan on June 14
Handmade pasta and traditional Italian dishes take center stage
The 2,100 sq. ft. restaurant seats 75 inside, 30 on the patio
Inspired by Charleston roots, Italy, and Culinary Institute training
Chef Mark Bolchoz Jr. is banking on Hanahan, a Charleston-area neighborhood that, by all accounts, is on the rise. In the past five years alone, the population has grown by 9.49 percent — a trend that Bolchoz believes is just getting started.
His new osteria, Cane Pazzo, will be opening this Saturday, June 14, at 1276 Yeamans Hall Road, less than 15 minutes from downtown Charleston.
“My wife and I bought a house in Hanahan and we fell in love with the area,” said Bolchoz.
Bolchoz learned early about the demands of owning a business, spending hours at his uncle’s King Street pub, Calder’s and observing his grandfather who operated a Hanahan business for 30 years. It was from his grandfather that Bolchoz earned the nickname “Mad Dog,” or Cane Pazzo in Italian — which is now the name of his new restaurant.
His passion for food was further fueled by shrimping and fishing the waters East of the Cooper River and exploring the possibilities of low country cuisine. Determined to turn his love for food into a career, Bolchoz decided to attend The Culinary Institute of America in Hyde Park, New York and went on to cook at establishments from Palm Beach to the Hudson Valley.
Bolchoz returned to his native Charleston in 2016, working in some of the city’s most notable restaurants, most recently as the Executive Chef of Indaco Charleston, then as Culinary Director of Italian Concepts for James Beard-nominated Indigo Road Hospitality Group.
Bolchoz said that the 2,100 square-foot restaurant aims to fill a culinary gap in the area.
“There are lots of lunch places and there’s Doshi for dinner, but nothing for a nice occasion, or to share a bottle of wine,” said Bolchoz, adding that most people have to go travel beyond the neighborhood to Park Circle for that.
Bolchoz also recognizes the area’s potential.
“There’s a lot of development going on and a few projects that will be huge for the area. We’re going to be at the forefront of all that,” he said.
As for décor, Bolchoz said that he went with an old-world feel reminiscent of his trips to Ireland and Italy.
“We’ll have a lot of photos, including Pope John Paul II and photos of my wife and my great grandparents,” he said.
Guests can also unwind at the eight-foot white marble bar.
“We’re trying to focus on approachability and the beverages will be mostly light and refreshing,” Bolchoz said.
Seating inside will accommodate 75 guests and will include a combination of rustic wooden tables, leather banquettes and booths. An outside patio will accommodate an additional 30.
Bolchoz said that Italian food will take center stage, with pasta made in-house, by hand. A typical dinner at Cane Pazzo may start with a classic Ceasar salad — anchovy and garlic included–followed by butter beans with rosemary garlic and onion, or Bucatini all’Amatriciana crafted with pancetta made in house.
Guests can end their meal on a sweet note with a delicious tiramisu that Bolchoz’s CIA- grad wife Ariana has perfected over the years.
Opening his own restaurant has been something Bolchoz has looked forward to for years.
“I like making good food and sharing that with people,” he said. “I love cooking and I’m excited for what’s ahead.”
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