Restaurant review of Cane Pazzo in Hanahan, South Carolina

HANAHAN — “Fire bread, meatballs, peppers. Hold linguine, beans, ribeye medium rare,” hollers the expeditor inside a new Italian restaurant 10 miles from downtown Charleston.

He stands between glowing heat lamps and a six-seat bar, where patrons listen as pans collide with cast-iron grates and begin to sizzle with oil and aromatic garlic. Next to the burners, warmth emanates from a wood-fired oven waiting to toast sourdough at 850 degrees.

Less than a foot from the chef's counter at Cane Pazzo , meatballs are doused in tomato sauce and sprinkled with Parmesan — the finishing touch to a recipe owner Mark Bolchoz has honed for years.

Next to the Charleston native, another chef transforms a tray of vivid orange, red and green peppers sourced from a Johns Island farm. Within minutes, usin