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.









