Welcome to Alodia’s
With locations in Lexington and Irmo, Alodia’s Cucina Italiana is a restaurant born from the love of an Italian family. Proprietor Adam Huneau’s first restaurant has been wowing taste buds in Irmo with his authentic Italian Cuisine comprised of recipes that have been pulled from the pages of his family’s cookbook. His latest location in Lexington is guaranteed to continue the tradition of excellence Alodia’s is known for.
Named after his Great-Grandmother, Alodia’s fare and ambiance resounds with the smells and tastes of Old Italy. Fresh sauces and homemade pastas are the foundation of the menu that brought generations together. Adam is devoted to making his restaurants as inviting and warm as his own family’s kitchen. It was the love of food and family that allowed Alodia to cook for her nine children, even through the struggles of the Great Depression and World War II. It was her food that strengthened her children, but it was her love that strengthened her family.
Adam and his wife Betsy are proud to bring Alodia’s food to a new generation. We hope that you will join us at Alodia’s Cucina Italiana for Italian food that dazzles the taste buds and warms the soul.
E-Gift Cards Now Available!
Congratulations to Adam! Winner of the SBA’s South Carolina District 2019 Small Business Person of the Year Award!
“This is a team award. I feel honored to share it with my dedicated staff and the business partners who have helped Alodia’s achieve our dream of providing the best dining experience possible while being full participants in our community’s business and civic life” ~Adam Huneau
Meet Our Staff
Adam & Betsy Huneau
Chief Operations Officer
Bar Manager – Lexington
Happy New Year!
We are very excited to bring in 2020 with everyone! Hope everyone had an enjoyable holiday vacation and thank you all who celebrated with us. Wow, December was a crazy month for us!
At Alodia’s we are bringing in 2020 with a bang, because January is the time to cash in your No Peeking Red Envelopes. A month is a long time to hold off on trying to sneak a peek at what’s inside, but the time has come to reveal your prize. Stop in anytime to dine and open your envelope, maybe it’s the $100 grand prize! So don’t wait, January will fly by before you know it. Also, in January, don’t forget to cash in on your $20 bonus cards that you received from doing your holiday shopping at Alodia’s.
A new year brings a time of New Year Resolutions, so we thought we would do our part as well. We will be introducing some new items to our dinner menu that we are sure will wow the taste buds… even those that made a New Year’s Resolution! So keep an eye out this month for the reveal.
Oh, and did I mention that this is made possible by our new Executive Chef ? Without further adieu, we are proud to introduce Chef Michael Perez to the Alodia’s team! Chef Perez has worked at some of the most high end restaurants from coast to coast, in every position imaginable, and has decided to join our family. His passion for Italian cuisine can be seen through his expertly prepared dishes, and those of you who joined us for the Italian Wine Dinner and Truffle Dinner can attest to that (don’t worry there will be more dinners to come). The new menu items will be part of his vision for what’s ahead, so stop by and welcome him to the family!
Mike is from Portland, Oregon. He has cooked all over the country at award winning restaurants from Alaska to Hawaii, including Scarpetta in Los Angeles and Las Vegas Under Celebrity Chef Scott Conant. Food Network fans may recognize his charm and charisma from his 2013 appearance on their “Chef Wanted” series. In The Low Country Chef Perez worked with Steve Palmer of the Indigo Road hospitality group to open several restaurants including Indaco in Charleston, Colletta and Donetto in Atlanta Georgia, all Italian inspired restaurants. Most recently, Chef Perez served as executive chef of Cannon Green in Charleston. While under his direction they received from national publication ‘The Knot’ Best of Weddings for 2019.
“I believe in learning and teaching our team. Internal hospitality is where we start and that translates into the food and dining experience. I want our guests to come in for an experience.”
~ Chef Perez