Abbracci embracing the Mount Pleasant Community

Moultrie News 2/27/25

Local diners clamoring for a greater variety of Italian restaurants in the Lowcountry can now rejoice with the recent opening of Abbracci in Upper Mount Pleasant, an upscale eatery featuring a warm and hospitable atmosphere.

"The thing here is that people want to feel part of it. They want to feel like they're in a place where they're welcome, a place where they're not rushed out the door," said Don Migliori (MEE-YOR-EE), who owns and operates Abbracci along with his wife Joanna.

If the surname sounds familiar, it's because Don and Joanna previously opened Migliori's Pizzeria, which continues to thrive five years later as a go-to destination for pizza, pasta, salads and meat entrées on SC Highway 41.

The Miglioris celebrated the opening of their new dining establishment by hosting a Feb. 25 ribbon-cutting ceremony attended by members of Town Council and the Mount Pleasant Chamber of Commerce.

The inspiration to open the new business, according to Don, was to share his family's love of quality Italian food with sixth-generation Charlestonians, as well as recent COVID transplants.

"It's a beautiful community with lots of people with lots of good food tastes," said the restauranteur and longtime Motley Rice attorney.

Unlike traditional checkered table cloth Italian restaurants, Abbracci's assortment of offerings aren't your run-of-the- mill parmesan dishes dripping in marinara sauce and mozzarella. Instead, patrons are treated to a choice of authentic appetizers (i.e. grilled octopus with almond pesto) and main entrées, such as ricotta gnocchi or pollo al mattone (roasted chicken cooked under a brick).

Spearheading the food preparation is renowned executive chef Devin Sansone of Fig and Coda del Pesce fame. The Virginia-born culinary artist and his team only use DOP-certified Italian cheeses, balsamics and olive oil in their kitchen, along with fish and shellfish from nearby Tarvin Seafood and mushrooms bought right up the street off US Highway 17.

"There's no frills, no gimmicks. We buy the best ingredients," assured Sansone. "They spare no expense when it comes to ingredients. And when you have good ingredients, you really don't have to do a whole lot to them — it's going to shine by itself."

Giving customers the real Italian experience comes from Don's old world heritage that began with his grandfather Giuseppe Migliori emigrating from Frosinone, Italy in 1907 to Ellis Island in New York City. As the last of Giulio and Gloria Migliori's six children, Don took great pleasure in feasting on traditional fare while growing up in Cranston, Rhode Island.

"My dad went to medical school in Bologna, Italy. My two oldest brothers were born there. So, I grew up in a very Italian community," recalled the restaurant impresario. "Food, culture, family, community are a huge part of the Northeast Italian experience."

Although Abbracci is large enough to seat 100 people indoors and an additional 50 individuals outside, the Miglioris are currently in the process of adding a third section consisting of event space for 50-80 patrons. Outdoor fire pits and weekend music, moreover, are features that are emblematic of Abbracci's charm and old country ambiance.

The tight-knit family concept extends to restaurant employees, according to Don, who are all afforded medical coverage, which is far from common in food service.

"And so, I think, again, feeling that you're part of something, feeling like something that's giving back, making a difference. Just having good quality food and good service, that's our recipe, and hopefully it's working."

For more information on Abbracci's of Upper Mount Pleasant, visit https://abbraccichs.com/.