At Fig – Charleston “food is good” according to James Beard award winning chef/owner Mike Lata, and I couldn’t agree more. It’s the toughest table in town and we were unable to secure a reservation at our preferred hour despite my diligent efforts. They do however, accept first come-first serve walk-ins at the bar and a community table. The catch is arriving early and standing in line.
While waiting on-line, we were lucky to meet a delightful couple and seated together at the bar, enjoyed terrific conversation. Sharing with our new friends we experienced the full menu of both food and craft cocktails. It made for a truly memorable dining experience.
Dinner and Drinks at FIG – Charleston with Executive Chef Jason Stanhope
Chicken liver pate is a FIG signature dish always on the menu. They emulsify the pork fatback and chicken livers with bacon for the smoothest of smooth texture that almost tastes like foie gras!
Johns Island Tomato Tarte Tatin
Pillowy soft Ricotta Gnocchi Bolognese
Just as smooth as Joel Roubchon’s classic dish!
A twist on the classic toffee pudding.
These desserts with a cup of cappucino brought our meal to a satisfying close and I can’t wait to return!