Word on the street
What locals are saying
Alfredo's punches well above Folly Beach's surf-shack baseline — daily-made pasta and pressed panini from a counter-order spot with barely three tables inside and a string-lit patio out back. The garlic bread and fettuccine with beef ragù draw the most consistent praise, but a handful of diners find the sauces underseasoned, the ragù in particular landing flat. Everything arrives in compostable boats: no tablecloths, no pretense, just al dente pasta at beach-day prices.
fresh pasta made dailygarlic bread draws consistent consensusbeef ragù divides the roomcounter service, patio lights, no fussPeroni on tap, Barbera by the glasstiny footprint, three tables inside
In the feed
