A temporary closure has taken a permanent turn for Alodia’s Cucina Italiana in Irmo. Initially shuttered in July with intentions of a brief hiatus, the restaurant briefly reopened on October 17 before closing its doors again. The restaurant officially announced its permanent closure via Facebook on November 25.
Co-owners Adam and Betsy Huneau shared the news with a heavy heart, expressing gratitude for 15 and a half years of wonderful memories and community connections at the Irmo location. The establishment had been more than just a business; it was a thriving community hub.
This decision comes on the heels of controversy at the downtown Lexington location, which incurred a $2,100 fine last month after a Department of Labor, Licensing, and Regulation investigation. Employees at the Lexington branch had taken to social media in June, claiming they hadn’t received wages for two weeks. The Department of Labor revealed that the restaurant failed to pay more than $4,200 in wages to 18 employees in June.
The wage issue led to a full-staff departure at the Lexington site, prompting a temporary closure. Despite a brief listing for sale in July, the Lexington location resumed operations on July 12 due to lease obligations. Concurrently, the Irmo restaurant initiated its own temporary closure, redirecting its staff to the Lexington branch.
Expressing deep gratitude to patrons, the Huneaus acknowledged the loyalty and support that had been instrumental in their success. While saying farewell to the Irmo location, they assured customers that the Lexington branch remains open, and committed to providing exceptional service.
Recent financial challenges were also highlighted, with two LLCs associated with Alodia’s restaurants facing nearly $73,000 in state tax liens in 2023. As of November 25, three active liens totaling nearly $70,000 remained unresolved. Adam Huneau acknowledged the support of the South Carolina Department of Revenue during these difficult times, emphasizing their assistance to small businesses like Alodia’s.
