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.
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.
BEEF TARTARE & PRESERVED TUNA ON RYE TOAST…$16*
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
RICOTTA GNOCCHI alla BOLOGNESE mint…$19
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
PAN ROASTED BRASSTOWN BEEF RIBEYE & CHANTERELLE bordelaise…$44*
-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
SWEET CORN FRITTERS
blueberry, frozen greek yogurt
BUTTERSCOTCH POT de CRÈME
soft whipped cream, amaretti
CHOCOLATE CRÊPE CAKE
mint stracciatella ice cream
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.
CHARLESTON PORTAL PROJECT
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