In 2003,  Adam Nemirow  and Mike Lata began with a simple philosophy that holds true today: serve honest, local ingredients, with informed service, in a comfortable setting. Once a humble corner bistro, FIG has blossomed into one of the Southeast’s top culinary destinations.

Food Is Good

232 Meeting Street

(843) 805 5900

The staff is passionate and polite. The room is simple and modern. The menu is creative and seasonal.  FIG has won multiple James Beard awards for its food and wine, for good reason.  It has a cult following among Charleston locals, and between those folks and the visitors who have been hearing about FIG for years, it has remained on many lists as one of the top few restaurants in a city full of amazing food.

If you want to experience FIG, make sure you book a reservation as early as possible; they begin accepting reservations four weeks in advance starting at 10am EST.  FIG is in a convenient spot on the peninsula, on the corner of Meeting and Hassell- so If all else fails, show up at the door before 5pm and be part of a line of hungry and hopeful folks who also didn’t make a reservation in time and then make a beeline for a bar table right when the doors open.  There, you’ll have a chance to watch the masters behind the bar mix up creative, seasonal cocktails while you wait in anxious anticipation for your meal to arrive.  It may not be the easiest seat to get in Charleston, but it’s worth it every time.

(843) 805 5900


FIG   232 Meeting Street



Many times FIG will change the menu slightly with the season.

The Chef may want to cook

something special. A day boat fisherman may catch

something unusual. Farmers may have a special crop of field peas.

Below is the standard July menu

with items as they are presented.




BURNT EGGPLANT & COTTAGE CHEESE brown bread, garlic flower…$14

BIBB LETTUCE smokey blue dressing, tomato, eggplant, crispy shallot…$13

CHICKEN LIVER PÂTÉ bread & butters, turnip, dijon, brioche…$15

SAVOY CABBAGE shiitake, farm egg, buttermilk, dill, seeds…$13


LAMB BELLY & STONE FRUIT saba, padrón, chocolate mint…$14

JOHNS ISLAND TOMATO TARTE TATIN whipped chèvre, olive purée…$15




BAKED BEELINER SNAPPER VIERGE tomato, haricot vert, butterbeans, gold bar, basil…$31

MUSTARD CRUSTED AMBERJACK lemon, caper, cauliflower, jus…$33

SAUTÉED FLOUNDER fresh dug potato, ramp beurre blanc, frisée…$32

FISH STEW PROVENÇAL shrimp, squid, mussel, carolina gold rice…$31

CHICKEN al MATTONE summer salad, fromage blanc, empeltre…$30



 -Vegetables to Share-


YUKON GOLD POTATO PURÉE…$10 + bordelaise…$12

SWEET CORN crème fraîche, bottarga, jalapeño…$10

SKILLET SHISHITOS benne tahini…$10






vanilla, peach, pecan



blueberry, frozen greek yogurt



soft whipped cream, amaretti



mint stracciatella ice cream





Beaujolais & Jura Red Varieties

Gamay, Julien Sunier, Fleurie, Beaujolais, France 2016 64

Gamay, Domaine de la Grand'Cour, 'Cuvée Vieilles Vignes,' Brouilly, Beaujolais, France 2016 78

Gamay, Domaine Mee Godard, 'Corcelette,' Morgon, Beaujolais, France 2014 60

Gamay, Julie Balagny, 'En Remont,' Fleurie, Beaujolais, France 2016 100

Pinot Noir-Gamay, Philippe Tessier, 'Le Point du Jour,' Cheverny, Loire, France 2015 56

Poulsard, Bénédicte & Stéphane Tissot, 'Vieilles Vignes,' Arbois, Jura, France 2016 70

Italy & Spain Red Varieties

Garnacha, Bodega Marañones, '30,000 Maravedíes,' Madrid, Spain 2016 52

Garnacha, Daniel Landi, 'Las Uvas de la Ira,' Méntrida, Spain 2016 63

Lagrein, Nusserhof, Riserva, Südtirol, Italy 2011 85

Nebbiolo, Luigi Ferrando, 'Etichetta Bianca,' Carema, Piedmont, Italy 2013 120

Nebbiolo, Luigi Giordano, 'Cavanna,' Barbaresco, Piedmont, Italy 2014 82

Nebbiolo-Croatina-Vespolina, Colombera & Garella, Bramaterra, Piedmont, Italy 2013 78

Nerello Mascalese, Romeo del Castello, 'Vigo,' Etna Rosso, Sicily, Italy 2014 98

Piedirosso-Aglianico, Villa Dora, 'Gelsonero,' Lacryma Christi del Vesuvio, Campania, Italy 2014 56

Rossese, Ka'Manciné, 'Galeae,' Dolceacqua, Liguria, Italy 2016 70

Sangiovese, Caprili, Brunello di Montalcino, Tuscany, Italy 2013 89

Sangiovese-Merlot-Syrah, Tenuta di Valgiano, 'Palistorti di Valgiano,' Colline Lucchesi, Tuscany, Italy 2015 64

Tempranillo-Garnacha, R. López de Heredia, 'Viña Tondonia,' Reserva, Rioja, Spain 2005 90

Rhone & Southern France Red Varieties

Carignan, LIOCO, 'Sativa,' Mendocino, California, USA 2015 63

Carignan-Grenache-Syrah-Mourvèdre, Kivelstadt Cellars, 'Father's Watch,' North Coast, California, USA 2016 48

Grenache-Mourvèdre, Èric Texier, 'Vieilles Vignes,' Châteauneuf du Pape, Rhone, France 2015 115

Grenache-Syrah-Mourvèdre, Lunar Apogé, Lirac, Rhone, France 2014 60

Grenache-Syrah-etc., Jolie-Laide, 'Rossi Ranch Vineyard,' Sonoma, California, USA 2015 85

Mourvèdre, Dirty & Rowdy, 'Unfamiliar,' California, USA 2017 52

Sciaccarellu-Nielluccio, Domaine U Stiliccionu, 'Kalliste,' Ajaccio, Corsica, France 2013 90

Syrah, Domaine Blachon, 'Cuvée Hommage Roger Blachon,' Saint-Joseph, Rhone, France 2015 68

Syrah, Peay, 'La Bruma,' Sonoma Coast, California, USA 2015 95

Syrah, Vincent Paris, 'Granit 60,' Cornas, Rhone, France 2016 105

Bordeaux & North America Red Varieties

Cabernet Franc, Château Yvonne, 'Le Beaumeray,' Saumur-Champigny, Loire, France 2014 130

Cabernet Franc, Philippe Alliet, 'L'Huisserie,' Chinon, Loire, France 2014 84

Cabernet Franc-Cabernet Sauvignon, Domaine de la Bergerie, 'La Cerisaie,' Anjou, Loire, France 2016 44

Cabernet Sauvignon, Corison, Napa Valley, California, USA 2014 151

Cabernet Sauvignon, Philip Togni, 'Tanbark Hill Vineyard,' Napa Valley, California, USA 2015 120

Cabernet Sauvignon-Merlot, Château Moulin de Tricot, Margaux, Bordeaux, France 2013 82

Cabernet Sauvignon-Merlot, Les Lunes Wine, 'Coplan Vineyard,' Carneros, California, USA 2015 78

Côt, Pierre-Olivier Bonhomme, 'In Côt We Trust,' Touraine, Loire, France 2015 68

Merlot-Cabernet Franc-Cabernet Sauvignon, Château le Puy, 'Emilien,' Bordeaux, France 2015 100

Merlot-Refosco, Miani, Colli Orientali, Friuli, Italy 2013 200

Our approach is simple. We have a passion for pure flavor, quality ingredients, and for creating an atmosphere that is convivial, approachable, and a haven for people who simply love food.


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