Table for Two: Our first visit to FIG Restaurant, Charleston SC

From the elegant atmosphere to the craft cocktails and feast… here you’ll find delicious reasons to dine at FIG Restaurant, Charleston SC.

My husband recently surprised me with a mini vacay to the Lowcountry for my 40th birthday. We stayed at Emeline (more on that to come) and we knew our very first stop needed to be Food Is Good (FIG). Let me break it down for you: not only did they make us feel well taken care of, but we haven’t stopped talking about our experience this entire week. Seriously, we can’t wait to go back.

Opened in 2003 by Mike Lata and Adam Nemirow, FIG remains at the top of the list for dining in Charleston. They are known for sourcing the finest seasonal produce as well as local seafood, offering a new menu each evening – which is dated and signed by Mike himself. With their top-notch beverage program, guests are swept away with curated classics, modern libations, and an extensive wine list that focuses on relevance and quality. Ranging from light ‘n bubbly sippers to rich, full-bodied reds. Oh, and don’t forget to take a gander at their after dinner cognac, sherry, port, late harvest, and botrytis.

THE AMBIANCE:

We made early reservations for 5pm, as we were headed to North Charleston for a concert after dinner. Upon arrival, after our short walk from our hotel, there was a line waiting outside for the doors to open. We had made arrangements a month in advance, as we heard they book up every single night of the week. Let’s just say… now we know why.

Upon entry, you’ll be greeted by a white granite bar that has been set for dinner. There are flowers and soft lighting, creating the perfect atmosphere for an exquisite bar experience. Across you will pass a few two-top tables draped in white tablecloths that provide a nice contrast from the dark mahogany chairs. Very eye-pleasing. Straight ahead you will walk into the dining room, where each table has been thoughtfully placed to provide a comfortable space between diners. This allows for an intimate dinner as a couple or a friendly circle with a small group of friends. Simple, classic, yet modern. Comfortable.

OUR FIRST COURSE:

Each menu is designed around seasonal offerings and a straightforward approach that pays homage to simple, southern cooking. Showcasing the flavors of the season, we were very excited to try the menu on my birthday eve, August 13th.

VINE RIPE TOMATO TARTE TATIN:

fromage blanc, cured olive

The South truly provides the best tomatoes on earth. This is beloved dish that guests look forward to popping up on FIG’s menu during the summer. So of course, we had to order it. The homage blanc was a goat cheese variety, paired flawlessly with the tomato that was perfectly hugging the buttery flaky pastry underneath.

BROILED STEAMBOAT CREEK OYSTERS:

ají dulce pepper, oregano

Harvested from Edisto Island, these were seriously the freshest, most flavorful oysters we’ve had to date. Purely prepared, this dish really allows the flavors of the sea to shine. Briny, savory, a touch of heat along with the perfect touch of zip from the citrus and aromatics from the herbs.

THE MAIN MEAL:

With so many mouth-watering options, you seriously can’t go wrong with anything you choose. I already knew I wanted to try a certain dish, but choosing the second for us to share was a hard decision. We honestly wanted to order one of each. Totally will bring friends with us next time so we can try a little bit of everything!

RICOTTA GNOCCHI + LAMB BOLOGNESE

parmesan, mint

FIG has a massive following in regards to their ricotta gnocchi. So like I mentioned above, I already knew I was going order it before we looked at the menu. The simplicity of this dish really showcases how delicious each ingredient is. And when paired together, this meal is breathtaking. For sure I will try to replicate this at home, but I’m sure it won’t be as intensely heavenly as it was here.

SAUTÉED AMERICAN RED SNAPPER

sauce vierge, sweet corn, chantrelle

This perfectly seared snapper was slightly sweet with a mild nutty component. It paired flawlessly with the summer corn and meaty chantrelle mushrooms in a light and flavorful sauce. I absolutely adored the addition of fresh dill and basil, as it made this meal bright and playful. Would highly recommend ordering if you ever see this on the menu!

SKILLET OKRA:

roasted garlic aioli

Whenever I see okra on a menu that is NOT sliced and deep fried, I just gotta order it. I do enjoy fried okra from time to time, but I feel like it masks this vegetable’s true flavor. Technically okra is considered as a fruit because it has seeds… but everyone typically refers to it as a veggie. It is currently listed as a side item on the menu, so if you want to take a bite I’d suggest visiting before they are out of season. It’s seared and finished with lemon zest, sesame seeds and salt. That’s it. Trust me, minimal ingredients do make for some of the tastiest dishes. This here is a grand example.

HOUSE-MADE COCKTAILS:

While FIG offers a stocked full-bar, we always like to try some of their specialties first. We enjoyed these with our appetizers, then ordered a dirty martini (which had a parmesan stuffed olive) and a Negroni with dinner.

TOM-TINI 17: olive oil washed Ketel One, tomato + castelvetrano brine, Dolin Dry vermouth – their savory, seasonal spin on the dirty martini.

EASTERN REMEDY 16: Rittenhouse rye, Pierre Ferrand 1840 cognac, miso honey, burlesque bitters – luscious texture lights up all the taste buds–umami, spice, soft smoke.

BIRTHDAY DESSERT:

I’m not much of a “sweets person”, but when I see a savory-sweet dessert AND it’s my birthday… we’re gonna order it.

STICKY SORGHUM PUDDING 15

amaretto ice cream, walnut

Sorghum is an ancient grain that is gluten free and non-GMO. The syrup has a light nutty flavor and a similar consistency to honey. This is why it works so well in sweet treats. I absolutely adore bread pudding, and paired with the amaretto ice cream… wowza, so good. The perfect way to end a perfect dinner.

OVERALL RECCOMENDATION:

I’ll just get straight to the point. The next time you visit Charleston, Food Is Good… FIG… is a must visit. You’re seriously missing out if you don’t.