Fig – Charleston

Fig main

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.

Our vantage point at the bar
Main dining room
Main dining room

Dinner and Drinks at FIG – Charleston with Executive Chef Jason Stanhope

Key of Q
Key of Q. A gin homage to the bartenders’ favorite jazz man


South Patterson
Pistachio brown butter washed rye

Fig - Charleston Chicken Liver Pate

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!

Tomato tarte tatin

Johns Island Tomato Tarte Tatin

Pillowy soft Ricotta Gnocchi Bolognese

Fig - Charleston Wreckfish
Perfectly cooked Cornmeal Crusted Wreckfish


Yukon Gold Potato Puree
Yukon Gold Potato Puree

Just as smooth as Joel Roubchon’s classic dish!

Fig - Charleston Bouillabaisse


chicken al mattone
Chicken al Mattone with Heirloom Tomato


sticky sorghum pudding
Sticky Sorghum Pudding

A twist on the classic toffee pudding.

Fig - Charleston pistachio cake
Roasted Strawberry Frozen Yogurt Pistachio Cake and Meyer Lemon

These desserts with a cup of cappucino brought our meal to a satisfying close and I can’t wait to return!