FIG Restaurant Review: Charleston

FIG Restaurant Review: Charleston

On your next Charleston vacation with Bluegreen, you will of course want to explore all downtown has to offer, including the restaurant scene. FIG, or Food is Good, is the place to go for five-star cuisine without the stuffy dress codes and settings. The minute you walk in, take in the atmosphere, relax and enjoy the art filled walls, warm tones, and dim lighting. What is really satisfying about Fig is the classic menu and cuisine James Beard Award winning Chef/Partner Mike Lata and his team prepare.

The self-taught, talented Chef Lata takes the experiences he has from cooking in restaurants throughout New England, France, and South Carolina with him to Fig. Recently, he even competed on the Food Network’s Iron Chef America against newcomer Iron Chef Jose Garces. He has developed a passion for cooking especially with seasonal, locally grown and sustainable foods. At Fig, he incorporates these farm-to-table philosophies to the ever changing menus, resulting in an unforgettable dining experience.

Thomas Keller's Bouchon Restaurant and Bakery Las Vegas The friendly knowledgeable staff will help you choose the perfect meal from the menu. Start your dinner off with one of the innovative appetizers. The perfectly prepared Strube Ranch Wagyu Beef Tartare comes with a refreshing parsley salad and maxim potatoes while the creamy Sheep’s Milk Ricotta Gnocchi is served with a flavorful lamb Bolognese sauce. Another option is the Crispy Caw Caw Creek Port Trotters. Who knew the meat from the pig’s feet could be so decadent, when topped with a sunny side up farm egg and marinated sweet peppers.

Then move on to memorable entrees, such as the hearty fresh Fish Stew en Cocotte. Meat lovers should stick with the Painted Hills Hanger Steak, which they expertly prepare and serve alongside a sweet potato puree, broccoli, and an earthy mushroom hen-of-the-woods bordelaise sauce. You also may want to order a side of vegetables for the table, including sunchokes or the sautéed rapini. End the meal with artisanal cheeses or on a sweet note with the panna cotta or one of their outstanding desserts.

Author: Wendy

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