Some restaurants become successful. Some become institutions. Very few become both.
Opened in 2003 by Chef Mike Lata and his team, FIG has spent more than two decades setting the standard for what Charleston dining can be. In an industry where trends come and go, where concepts rise and fall, FIG continues to do something remarkably difficult: remain relevant while never chasing relevance.
With over 1,200 vacation homes, luxury beach houses, and boutique hotel partners relying on our recommendations, it is important that we revisit even the most established restaurants from time to time. Restaurants can get comfortable. Details can slip. Service can become mechanical. Music gets louder. The magic disappears.
Happy to report that none of that has happened here.
Walking into FIG still feels like stepping into a classic New York neighborhood restaurant tucked into the heart of Charleston’s Historic District. The soundtrack is spot-on, the energy is sophisticated without being stuffy, and the attention to detail remains remarkable.
The only disappointment of the evening? The famous tomato tartine had not yet made its seasonal return. Charleston tomatoes are running a bit late this year, and we were admittedly hoping to see it.
Our table of four began with a beautiful 2020 Margaux before moving into the Snapper Crudo with fresh ginger, Cherry Belle radish, and opal basil. Fresh as fresh can be, with the ginger adding a layer of brightness that made the dish sing.
Next came the Chicken Liver Pâté with rutabaga remoulade, pickled beets, and classic cornichons. Rich, balanced, and exactly the sort of dish that reminds you why some classics never leave the menu.
The surprise of the evening was undoubtedly the Flounder en Croûte served with asparagus, rice, pea-scallion miso broth. Flounder is not a fish you typically encounter prepared this way, and the result was extraordinary. Elegant, creative, and flawlessly executed.
The Grilled Gag Grouper with broken rice, sunchoke soubise, capers, and brown butter practically melted on the fork.
Finally, the Fish Stew Provençal with Carolina Gold rice, zucchini, piquillo peppers, and Pernod delivered layer after layer of flavor. Rich without being heavy. Refined without being pretentious.
Perhaps most impressive is that after all these years, FIG still feels hungry. The team remains engaged. Service remains polished. The room remains vibrant. And Chef Mike Lata was gracious enough to stop by the table to say hello and catch up, a touch that never goes unnoticed.
Five stars across the board.
And if you know us, you know we’re picky.
Food: 5/5
Service: 5/5
Ambiance: 5/5
Wine Program: 5/5
Charleston has no shortage of great restaurants. FIG remains one of the very few that continues to remind you why it became legendary in the first place.
