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Y’all run the bridge, while I hold down the boat ⛵️ While I think I got the better end of the deal, you’re doing great… Seriously. Now hurry up so you can get to The Pass and refresh with a Italian Boy Spritz by @drinkfizza 😂👏🏅
Not saying this is the ONLY great place to eat in Mount Pleasant… Just saying it hits every time 😉 🥪🤌🍷🇮🇹❤️ The Pass in Mount Prosciutto 📍976J Houston Northcutt Blvd (Northcutt Plaza) ⏰ Monday - Saturday | 10AM - 3PM 📱🚗 LINK IN B
The only boy you need 🤌 He’s dependable, he’s satisfying, and he’ll never leave you on read. The kind of boy you bring home to Mom & Dad 😉 Such a Nice Italian Boy 🇮🇹 made with Mortadella (with Pistachio), Hot & Sweet S
Here are a few of our favorite moments from this year’s Charleston Wine + Food Festival! 🥂 From celebrating with hundreds of guests at Shucked in Mount Pleasant, to an intimate Toast to the Coast dinner at The Italian Boy After Dark — w
Pollen season = Pepe season 😎 The Cacio e Pepe 🧀 made with Three Cheeses, Fresh Cracked Pepper pressed on Local Sourdough with Drizzled Housemade Truffle Honey Charleston may be covered in pollen… but our little Cannonborough/Elliotborough
Great chefs, great oysters, & even better people! 🦪🤩 Yesterday at Shucked with @chswineandfood in Mount Pleasant with Chef Guillermo Pernot Together, we served up our iconic Tuna Crudo, made with Hoagie Relish Vinaigrette and Foccacia Chips&m
We are growing! 🤩 Are you coming with? The Pass is hiring register staff at both of our locations in downtown Charleston and Mt. Prosciutto! If you’ve got hospitality in your bones and sandwiches on your mind… we’ve got a spot fo
It's @chswineandfood Charleston Wine and Food Festival Week. Honored to have for the second year, #jamesbeard award winner and #foodandwinemagazine 1998's class of top 10 Best New Chef, Guillermo Pernot. @_anthonymarini_thepasschs and his guest wi
Chopped, but make it Italian 🤌 The Pop-Pop Chop-Chop 🥗 made with Greens & Reds, Soppressata, Mozzarella, Cucumber, Marinated Artichokes, Balsamic Glaze, and our Housemade Italian Vinaigrette Light enough for lunch, bold enough to stand on its
It’s never too early (and never too late) for a bangin’ breakfast sandwich 🤌 Morning, midday, doesn’t matter. The #39 might just be the best thing you eat all day 🤯 🍳 Made with Mozzarella Frittata, Prosciutto, Oven-Dried Tomato