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Fig
- Price Range:
-
$$$
- Accepts Credit Cards:
- Yes
- Parking:
- Street
- Attire:
- Dressy
- Good for Groups:
- Yes
- Good for Kids:
- No
- Takes Reservations:
- Yes
- Delivery:
- No
- Take Away:
- No
- Waiter Service:
- Yes
- Outdoor Seating:
- No
- Wi-Fi:
- No
- Good For:
- Dinner
- Alcohol:
- Full Bar
- Noise Level:
- Average
- Ambience:
- Trendy
- Has TV:
- No
- Wheelchair Accessible:
- Yes
188 reviews for Fig
Review Highlights
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"The Roasted Tomato Tarte-Tatin: amazing." In 8 reviews -
"...and I had the Crispy Caw Caw Creek Pork Shoulder." In 5 reviews -
"The last appetizer was the Kobe-Style Wagyu Beef Tartare." In 2 reviews
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188 reviews in English
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Review from Matt R.
5/23/2012 1 Check-in Here
Checking off another restaurant on my Charleston "Bucket List" of places to eat. Got a reservation (highly recommended) a few weeks in advance when I knew I would be in town for business.
First impression was excellent; the staff were so friendly and greeted my and my guest several times before we even got to our seats (the hostess, a bartender, and a server). We started with the cheese and fig spread platter, which was quite delicious and may convert me into a blue cheese lover! Fig jam was excellent, the addition of mustard seeds was a perfect complement.
Our waiter was very knowledgeable about the menu items and took time to explain the extensive preparation for our entree, the Confit Suckling Pig. The pig is brined, then slow roasted, then shredded and pressed into "bricks" and then seared before reaching your table. Served with creamy polenta, ramps, and fiddleheads, it was an exquisite dish. A great dish to try some new ingredients.
We passed on dessert, since tomatoes were not in season and their famous Tomato Tarte Tartin was not on the menu. Guess I'll be making another reservation this summer! -
Review from oola l.
Richmond, VA
5/25/2012
The manager has got to be one of the most disappointing human beings around. We went there for a meal, I told them about my allergies, they promised that they could accommodate. I wish they would have told me that most things are prepared in advance and marinated in soy and canola oils. If the real chef is not in, you are SOL.
How the evening unfolded, we got there, took a seat at the bar, which was empty except for 2 others who'd already been served when we sat down at 5:45 pm on Tuesday. I asked before ordering if they could handle soy and canola allergies. The bartender (who could careless) says, "sure, absolutely!" That was also the story given when we called in and asked. Well, we placed our order, it took forever to get it, fortunately my husband placed an order that I could also share and would work with my allergies. They brought out our meals, eventually. Then after I'd taken a bite ran out and grabbed my plate asking me if I'd eaten a potato yet?!?!?!? I said no and they grabbed my plate and ran off, I admit the bite that I took was good, unfortunately, I began swelling up and becoming quite uncomfortable. They left with my food and as we were pressed for time, I started eating my hubbies food. We finished his food and sat there while the bartender ignored us and refused to make eye contact. 5 other people came and ate and left and still my food wasn't returned to me. My skin was swelling so much it was painful. So I popped some quercetin to try to stop the allergy attack. The bartender went in back about an hour later, then eventually a phoned in grotesque version of my meal was brought out to me soggy and oversalted with no kind of sauce. Just sauteed protein and a veggie. It was pathetic. It tasted awful, it was something you could whip up in a pan in 5 minutes and when I complained they said they'd get the manager.
The manager basically said, "oh, sorry you didn't like it...our chef isn't around that's the best we can do." Didn't offer to take it off the ticket, it was $30, didn't apologize that we sat at the bar and that I was basically poisoned as that's how it is when you are served something that you're allergic to. He was a first class JERK and so was the bartender!!!! We left 2 hours later, me with my throat and body swelling up and feeling angry and annoyed that we hadn't just waited to get squeezed in at HUSK.
Read my other reviews and you'll see this isn't my typical personality, I love praising places. It's a shame that freak shows like this are allowed to exist. He could've killed someone and could've cared less. But I guess that's their policy at Fig.
Will I return, NEVER!!! Should someone with allergies go there - NOOOOOOOOO!!!!
Are they the worst at customer service - - YESSSS!!!! -
Review from Girl B.
San Jose, CA
4/29/2012
I'm a gastronomic whore who has dined at French Laundry and a lot of West Coast's culinary destinations so it was curious that I found myself with several "firsts" at Fig:
1) Service is unbelievable. Hostesses were polite and cared that you were seated timely. We sat at the bar and holy crap, the bartender was THE MOST knowledgeable bartender we've ever met. He knew everything about, well, EVERYTHING!! He was a walking, talking, cocktail mixing wikipedia incarnate
2) The menu is nearly unrecognizable as if the chef busted out his Food Thesaurus for kicks and giggles. I thought I'd seen and tasted everything and actually stopped going to high end restaurants for the past year because all the menus seem to offer the same (i.e. foie gras, tartare....) but I didn't recognize half of the menu here and turned to the bartender for guidance whose descriptions of the dishes rendered it impossible to resist ordering the items which brings me, alas to...
3) Unfortunately, the descriptions were better than some of the dishes and we felt as if our trusty bartender over-sold the dishes:
Escabeche (i.e. shrimp ceviche) while innovative and tasty was a lil too oily and vinegar-y
Baked Egg would be custard perfection if it weren't so so so buttery
Suckling Pig Confit was basically salty pulled pork
Sweetbreads were just okay
For dessert, we had their caramel "budino" which I wish he had just described as "pot de creme" which is essentially chocolate pudding with some crushed hazelnuts on top. Flavor was tasty but had I known it was high end chocolate pudding, I would have ordered something else. -
Review from Conni M.
Dyer, IN
5/22/2012
Wow. Wow. Wow. Absolutely amazing food. Not one bite was a disappointment!
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Review from candy c.
Elmhurst, IL
4/5/2012 1 Check-in Here
A fantastic meal with amazing service. Other "award winning" restaurants should take notes on the service at Fig. From the greeting at the door to the description of the menu items by our server, each person treated us with care during our visit.
We thoroughly enjoyed the pairing of the beef tartare (with thin potato crisps) with the coddled egg and crab. The soft shell crab was also tasty. We savored each bite of the salted caramel budino. We would definitely return. -
Review from Joe N.
Charleston, SC
5/12/2012
WOW! This place has it all. Overall, one of the best dining experiences ever (and I moved here from NY not long ago). The service was phenomenal. Our waiter Tim was extremely knowledgeable about everything on the menu, and went to great lengths to answer our questions and make suggestions. There were 5 of us and at his suggestion, we ordered 5 different dishes to share around the table.
There was nothing I tasted that didn't make my mouth happy. The food was perfectly prepared, beautifully presented, and absolutely delicious. The menu changes frequently, so I won't review the individual dishes. Just know that we tried 5 of the 7 dinner choices and I'd order any one of them again.
FIG is a bit pricey for regular dining, but it is a place and an experience not to be missed. Food IS good, when it's prepared like this! -
Review from Jason N.
4/20/2012 1 Check-in Here
I've been here at least five times now and have just found Fig to be remiss on each occasion. The bottom line is that you pay top dollar here for average food. We tried the skate-wing caponata (flavors just didn't gel) and the pork signature dish and were underwhelmed. After a couple drinks, a couple appetizers, entrees and dessert, we left with a $200 tab and thinking we should have been much happier. I've always wanted to like Fig but I've just never been able to get into it. I think I've tried for the last time.
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Review from Jessica H.
Jacksonville, FL
3/6/2012 1 Check-in Here
After living in Charleston for 5 years, I had only been to the bar at FIG. I was very excited to finally give the food a try. Unfortunately, I left with mixed feelings.
My appetizer was exceptional- a fresher than fresh local farm egg cooked sunny side up served in a small bowl atop delicate lump crab meat in an almost-foam-light cream sauce. It just melted together beautifully and was an absolute delight. Next the entree- utter disappointment. I ordered the flounder (there were 3 fish entrees and 2 meats so while I don't normally go for fish, I felt the majority ruled)- and it wasn't anything special. It was slathered with a fresh herb spread that completely overpowered the fish. I hardly ate half. However, the side veggies we ordered (the greens and the roasted beets) were phenomenal. They somewhat made up for the fish failure. My dessert, a syrup soaked cake with salted caramel ice cream, was divine. Perfectly paired salty and sweet. I loved it.
The service was a 10. Our waiter was well versed with the menu and its ingredients. He made excellent suggestions (our wine, my appetizer and dessert) and was extremely attentive.
The decor of the restaurant is really drab and dated. Definitely needs a face lift.
While I enjoyed my dinner at FIG, the disappointment of my entree and the depressing decor makes it difficult for me to give more than 3 stars. -
Review from Lisa M.
Farmington, MI
3/31/2012 Seated via OpenTable
What an incredible experience! Dined at FIG for the first time while visiting our favorite city in the U.S.
Fare: Fresh, creative and well thought out. Had the ricotta gnocchi (brought us to tears), seven green salad, grassfed ribeye with whipped potatoes and the walnut date cake--all were amazing.
Great craft beer/cocktail selection. Husband had the locally brewed Westbrook Stout (yes) and I had the Blood & Sand cocktail (yes, yes!). Waiter recommended a cabernet that went perfect with the ribeye.
Service: Professional, knowledgable and completely in sync with us. He took the time to articulately describe everything on the menu that met our specs--really felt like this was a custom dining experience.
Atmosphere: Upscale with zero pretentiousness
Planning another trip to Charleston this summer and FIG is at the top of our hit list! -
Review from annie h.
Los Angeles, CA
3/8/2012 1 Check-in Here
We visited Charleston last fall for a wedding and had dinner at Fig. My boyfriend and I split the ricotta gnocchi, the tomato tarte tatin, and the snapper. The food was just average to me. The tarte tatin was tasty but nothing revolutionary. The snapper was especially blah and I did not finish my portion.
We felt a little spoiled for being used to better, fancier stuff eating out, but then we had the dessert. Chocolate budino with sea salt, crouton, and olive oil was solid but more importantly, the SORGHUM CAKE. The cake, served with caramel and ice cream, was ridiculously, eye-poppingly good. The texture is just incredible. My boyfriend enjoyed his with $32-a-pop Pappy Van Winkle 23-year and was very pleased. At least our dinner ended on a high note. Would definitely go back for more sorghum cake. -
Review from Cheryl M.
Irvine, CA
4/15/2012
My husband and I spent a long weekend in Charleston and were pleased to learn of so many great restaurants. FIG was one of my favorites, right up there with Husk. Other restaurants that we enjoyed but fell short of FIG and Husk were Magnolias and SNOB.
Best chicken liver pâté I have ever had. The creamiest and interesting to presentation with mustard and sweet pickles. The pork tenderloin had a wonderful flavor and was incredibly tender. My husband had the halibut. He enjoyed it although it seemed a bit bland for my liking. His starter, the fresh poached egg was wonderfully flavorful and aromatic. Service was very good. A very enjoyable meal. -
Review from Dan M.
Greensboro, NC
2/20/2012
Charleston is an amazing city littlered with exceptional high end restaurants. To excel here requires all-around excellence in menu options, perfect preparation of the food, atmosphere and stellar table service. FIG has it all.
It looks like nothing special at all from the outside but once you walk in the door you're transported to an upscale, low-country subtle chic atmosphere.
We started with a wonderful PimmFizz cocktail which was smashing. For starters my wife had the coddled egg and I the wonderful trotters (pig feet!). My wife doesn't like eggs sunny side up so was amazed she ordered it and even more so when she adored it. It had the richest and luxuriant texture...
Pairing the snapper and the triggerfish wtih a Puligny- MOntrachet went beautifully. Mine was elegant and subtle in flavor. Nice balance of the white sauce and capers. My wife's dish was to die for. Triggerfish (dijon and breaded) sauteed and then served with wild mushroom served in their chicken stock was incredble. POssibly the best dish I've had in over 2 years.
Save your money and go to FIG. -
Review from Olivia W.
New York, NY
4/2/2012
Outstanding. FIG is the perfect combination of well cooked food, attentive service, a sophisticated bar and a smart atmosphere. I thoroughly enjoyed my entire evening. Overall, the meal was 4 star worthy, with moments or 5 star greatness. The coddled sea island farm egg with stone crab, english peas and sweet onion soubise was phenomenal. A friend's lamb bolognese was nearly perfect. My only regret is that we didn't stay for dessert. Next time!
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Review from A S.
Manhattan, NY
5/13/2012
Every bite was delicious. The make your own Manhattan cocktail menu was a fun treat. The waiter was very knowledgeable and gave excellent suggestions. This was the meal experience I expect when I want to eat well. As previous reviewers have said, they did pull out the food thesaurus for this one - offering seemingly simple dishes prepared in ways that are hard to find elsewhere. I applaud this effort unlike others who wish they would have more simply stated menus.
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Review from Stu O.
Ashland, OR
1/9/2012
Had a wonderful bday dinner for my partner with Charleston friends at FIG. Wow! What a meal.
Shared a few apps with everyone; pork trotters, arugula salad...had an amazing piece of grouper for main course, tried some of the pork confit that my girl ordered...had some veggie sides. Everything was so tasty, so fresh.
Will definitely come back if ever back in town. Do yourself a favor and eat at FIG! Just make sure to reserve a table way ahead of time! -
Review from Catherine M.
Washington, DC
5/11/2012
My goodness, was this place delicious! The service was wonderful from beginning to end and we never felt rushed. This was especially nice, since the restaurant was very comfortable and the bartender sent out some serious treats. The food was fantastic - from delicious steak tartare, chicken liver pate with brioche, to our entrees, we were thrilled. Don't pass through Charleston without sitting down at Fig.
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Review from Blake H.
12/17/2011
FIG WAS AMAZING. the chef at my parent's country club left & now works at Fig and we went whilst in chucktown for thanksgiving. IT WAS SO GOOD. we had an amazing waitress, i wish i could remember her name, amazing drinks, and way too much good food!
i started with a cocktail... DEATH & TAXES: buffalo trace bourbon, lillet blanc, aperol, apricot liqueur, dolin dry vermouth um it was awesome.
next came SO MUCH FOOD: CAPERS "BLADES" OYSTERS on the HALFSHELL lemon chardonnay mignonette, KEEGAN-FILION FARMS PORK LIVER PÂTÉ traditional accompaniments, ESCABECHE of RED PORGY marinated fall vegetables, RICOTTA GNOCCHI and BORDER SPRINGS FARM LAMB BOLOGNESE, PAN ROASTED GAG GROUPER caper's inlet clams, garden carrots, heirloom peppers, KEEGAN-FILION FARMS CHICKEN al MATTONE fricassee of oyster mushrooms, young greens, natural jus, & ROASTED SUNCHOKES pickled garlic
we had to try the sunchokes as none of us had ever had them...bizarre texture! these were the best oysters we had in all of chucktown. i never dislike pate, we were talked into the escabeche and we were not disapointed, the gnocchi was sick, the grouper amazing, and my poor sister was so sick of seafood she ordered the chicken (which none of us ever do) and it was the BEST CHICKEN I HAVE EVER EATEN. woah
also, fig's staff were also of the bearded & plaid'd variety which makes me want to move to charleston and never leave. fig was awesome -
Review from Sara S.
Asheville, NC
2/8/2012
We celebrated a wonderful birthday dinner here this week. Thanks to the amazing chef, our friendly server (Matt), and the amazing wine pairings and bold courses it was an amazing experience.
The staff was VERY attentive, thoughtful and friendly. You can tell that they sincerely care about the experience each guest receives.
The food was fresh, vibrant & different. We had the cheese plate, shaved pork with radishes capers & celery root/tuna sauce, ricotta stuffed gnocchi bolognese, braised short ribs with polenta & carrots, amazing cocktails and wine pairings with every course.
Very special experience that I will never forget, it made it to the top of the list during our Charleston vacation. Thank you to all at FIG, we appreciated this fine experience. -
Review from Joris M.
Germantown, MD
4/8/2012
Not Italian, as categorized by Yelp, but I'd class F.I.G. as "Inventive". Food and service were excellent. Service was especially well-coordinated with several people descending on our table in quick succession to serve the main course plates. FIG does not do specials, but the waiter focused his spiel on highlights of the menu, which changes every day. The menu is small, one page, but again very inventive. No chicken that night, curiously. I lucked into a pair of softshell crabs for myself, but I stole some pork compote from a companion. Both were superb. The ramps with the crabs were a nice old-timey touch. Don't miss the cocktail menu. I can pass on the page of Negronis, but the bartender's specials are cool. I had a prosecco/gin/cucumber concoction called the Governor's Garden that hit the spot after a warm day of touring historic gardens..
A meal at F.I.G. will set you back major bucks, but for a special treat when visiting Charleston, it can't be beat. -
Review from Helena G.
Chicago, IL
3/22/2012 5 photos
From the outside this restaurant doesn't look nothing special but inside is beautiful, with lots of fresh flowers and others nice details.
We had
Appetizers
- oysters with a citrus/champagne sauce *****
- the famous egg *****
They are the best appetizers that I ever tried so far
Main dishes
- soft crab shells *****
- tigger fish ****
After experienced those delicious appetizers it is hard to keep the expectations. The main dishes were good but not in a spectacular way.
Desert
- vanilla and strawberry rice pudding ****
And we also had an amazing bread very similar with other from Alentejo, a gastronomic rich area in Portugal (Europe).
The staff is super friendly and helpful. -
Review from Candice B.
Washington, DC
12/13/2011
The craft cocktails and the guys that develop them are genius. The environment is nice, a bit busy (not unexpected). We ate at the bar and had a three-course meal. As far as bar experiences go, probably one of the best. We had great conversations with couples on both sides of us. The food was wonderful, almost without exception. I will comment that they were inordinately proud of their beets. Now, I enjoy roasted beets quite a bit. But if you're going to brag that you're 'known for your beets', you may want to do something other than roasting them with salt and pepper. My presumption is that the people who rave about this have never had them any other way but out of a can. Yes, they were good, but no, they weren't special.
Seafood - perfectly cooked. Meats - also done well. Sides (even the beets) - lovely.
Great food, fun atmosphere. I felt like the price point is a bit high for the location. The food and price were pretty much what I would expect at home in Washington, DC, so it surprised me to see that in South Carolina. A nice multi-course dinner and cocktails for 2 came to around $150 after tip. Since this is what I'm used to, it didn't feel overpriced, but I think it's good to go prepared. -
Review from Mark C.
Glenview, IL
10/24/2011
This absolutely great restaurant would have received 5 stars if it were not for the snotty hostess, but I'll save that later. My GF (who again, never ceases to amaze me how awesome she can look) and I walked in without reservations at 7:15pm on a Saturday night. Not a problem, as I came by earlier in the day and the head chef opened the door and told me to just show up as there are always tables turning and as long as I was patient, we would get a table. The hostess, Madison, apparently did not like him inserting himself in her domain of seating customers. She clearly relished in the word "No".
Nonetheless, when we came back at the appointed time, she promptly sat us at the bar and did not even give me hope of a table. She just was kinda bitchy about it. No matter, as I love watching an obviously talented bar staff make great cocktails and they had a deep knowledge of wines to ease our selections.
Now, on to the four star rating: the food. Oh. My. God. I started with the Coddled sea island farm egg with braised beech mushrooms and celeriac cream parmesan. What is this thing? Don't ask, just order it as it has the most fantastic flavor I have ever had. Just get it! For my entrée, I had a grilled trigger fish with caper inlet clams, sweet potato delicata squash, fennel and bardello peppers. This was the best dish I have had all year! It was absolutely amazing. It was so good, I did not really want to give even one taste to my GF ( I did ). But she was enjoying her own order which was the fish stew in cocottes carolina shrimp, squid, mussels, and fingerling potato rouille and it was great!
This is a restaurant that made me wish it was not in Charlestown, but my hometown of Chicago as I would be coming back here time and time again to order everything on the menu. Absolutely fantastic! -
Review from Diane M.
Brooklyn, NY
10/9/2011 1 Check-in Here
This is one of my favorite restaurants. I was introduced to it before I even knew about locovore principles - and loved the flavor combos even then!
One of my favorite restaurants in America for the past 6+ years. I'm never disappointed. -
Review from Shannon P.
Raleigh, NC
Unassuming on the outside, upscale and modern on the inside!
I stopped by here for a drink prior to going to dinner elsewhere - only because they book fast and I didn't have a reservation. If I were solo, I could've dined at the bar, but there were 4 of us, so we really needed a table. The hostess was very nice and tried to accommodate us and could possibly have worked us in but we decided to just stick with the drink.
The bartender was fantastic! He was well versed on their wines and made suggestions based on our preferences. We also ordered a bottle of pellegrino and he kept the bottle in a chiller for us....not once did that glass go empty which was impressive given how busy the bar was.
The restaurant is small, but cozy and quaint which likely accounts for the difficulty of getting in along with the reputation of this amazing chef! The menu looked amazing! One thing I've noticed about Charleston are all the MANY seafood restaurants, which are great, but this isn't one of them. This is what I would consider gourmet American/European - a refreshing addition to the Charleston area.
Definitely give this place a try, but make reservations in advance even for a weeknight. -
Review from Eric H.
Manhattan, NY
3/8/2012 Seated via OpenTable
Delightful in every respect.
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Review from Kristen B.
Charleston, SC
5/13/2012
I've heard how incredible FIG was from the moment I arrived in Charleston. It took me a good year to finally eat here and it was well worth the wait! As soon as we walked int he door, the two hostesses graciously greeted us. While waiting for our table (which was about 5 minuites) we were directed to a small cocktail area near the front which we were immediately offered a beverage. The restaurant is a lot bigger inside than I imagined and the ambience is very classy . We were sat at a very nice table in the back of the room and greeted promptly Although a bit noisy, it's not overly so. Our server (Samantha) was incredible, extremely knowledgeable and eloquent. Our party of three decided to get two appetizers and two entries to split. We decided on the Coddled egg app (AMAZING), steak tartar app (extremely flavorful and unique), the Grouper entree and the Triggerfish entree (my favorie of the two). Make sure and save room for dessert - the choclate pudding with hazelnuts and caramel is ridiculous. As we were leaving the restaurant, every single member of the staff thanked us and bid us goodnight. It may sound like a simple gesture but it's not in many places that you find this level of service and hospitality. IMPRESSIVE DINING EXPERIENCE!
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Review from Greg M.
Irvine, CA
4/14/2012
Visiting Charleston and this was our first dining experience with Fig. We were impressed with their service, walking distance from our hotel and delicious dishes. Pretty much agree with all the positive reviews on this site. Highly recommended.
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Review from Stephen H.
Overland Park, KS
7/28/2011
Not my favorite restaurant in Charleston, but definitely my favorite high-end Charleston restaurant.
So many times I've been to Charleston and walked by this place and read about it, but I never was smart enough to make reservations ahead of time. That was going to change on my 4th visit to this fair city.
An absolutely wonderful drink menu. I ordered a Death and Taxes (w.l. weller special reserve bourbon, lillet blanc, aperol, apricot, dolin dry vermouth) and a Marfa Daisy (herradura blanco tequila, elderflower, aquavit, grapefruit juice, grapefruit bitters).
We had just come from dinner and just wanted a place to eat some more, drink some more, and talk some more. A super knowledgeable wait staff (not always a given in an ultra-high-end place), great seasonal menu items that change every single day (and are majority locally-sourced), and a lovely, just-dimly-lit-enough clean and modern decor...what more do you want.
I'd say order what I ordered - but that won't likely be available when you go visit - as I said, they change the menu all the time.
They do have the menu posted for the day I went...
http://www.eatatfig.co...
I ordered the Coddled Sea Island Farm Egg...stone crab, sweet onion soubise, beech mushrooms, english peas. I had to slow down not to down it's deliciousness quickly. Just the right balance of ingredients and size.
I also ordered the Keegan-Filion Farm Whole Hog Butcher Plate: pâté, testa, ciccioli, fig mustard, sherry onions, served with toasted brioche. I mean, firstly, I'm of course going to order something that says "whole hog" but secondly, it was really great charcuterie...it was just...too much for one. I let the staff know.
And to finish out the night a chocolate hazlenut budino - caramel and sea salt at the base, a rich chocolate pudding, whole raw hazlenuts at the top. Great mix of flavors that just worked really well, with the hazelnuts setting off the sea salt and caramel.Listed in: In the Heart of Dixie I:…
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Review from Meghan K.
9/22/2011
A group of 8 of us dined here recently. We were on vacation (we're from Houston) and started looking at places we should try out in Charleston way ahead of time. FIG was on the top of the list, so we made reservations ASAP as we heard that it books up pretty quickly.
We are all foodies and I think it's safe to say that we were all blown away by the meal. Major props to our waitress, Becca, are due. She was so well-spoken, friendly, and knowledgable. She seemed like she worked there because she truly loved the food and the restaurant and it wasn't just a job to pay the bills.
I think she said the menu changes frequently, so I don't even know if I should bother going into detail about the food or not. I'll just say it was very, very good. Our reservation was at 8:00 and we did run into a few issues with items being sold out, so I guess if that's your concern then you should make an earlier reservation.
I ordered a Marfa Daisy cocktail to start the meal off with and it was reaaaally good.
When we are back in Charleston, we will definitely come back here.
Only thing I wasn't crazy about was the fact that the largest party they will accomodate is 8 people. That night we had 8, but later in the week is when we originally wanted to go and there would have been 10 people then. We were told that we would have to be split into two tables at that point, which wasn't very appealing. There is also only one table that seats 8, so if you have a large party, call well in advance for your reservation. -
Review from Allison R.
Washington, DC
1/9/2012
Just ate at FIG last week during a little mini vacation in Charleston. It was hands down one of the best meals I had all year.
The appetizers all sounded so good we decided to get 4 and split an entree. We got the raw oysters, chicken pate and the wagyu beef cruda to start. My boyfriend doesn't really like pate or liver, but actually really enjoyed theirs - I on the other hand just love it and couldn't get enough, and theirs was top quality. The wagyu beef cruda was more like a chopped tartare than a carpaccio, and was melt in your mouth and very light.
I ate the ricotta gnocchi with lamb bolognese appetizer as a main course. This was quite a larger portion than I was expecting and we ate up every bite, the sauce was light, tart and delicious and the gnocchi so so light. We also ate the pig confit which came with roasted beets and broccoli rabe. The confit was like a pulled pork cake that was pan fried, sounds heavy but it wasn't, light and flavorful and unlike anything we have eaten, even though it seemed so familiar.
for dessert we got the meyer lemon tart- which was not overly sweet, but perfect.
though the food we ordered could have been overly rich at another restaurant at FIG it was perfect, light and we didn't leave stuffed, but well satisfied! -
Review from Andrew S.
Kensington, MD
2/13/2012 Seated via OpenTable
We had a very nice dinner at FIG. Very good service. Food not quite outstanding, but very good and a reasonable value for the price. Check it out!
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Review from Lenore l.
Great Neck, NY
3/17/2012
food was good, but not that wonderful. What really turned us off was the $2.00 charge for splitting an appetizer. They claimed they added extra ingredients. If so, it must have been small to begin with. They did take it off the bill, but I think it was pretty chintzy to charge in the first place.
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Review from Lee Lee M.
Bronx, NY
5/11/2012
This is my second time at FIG and the food this time was even better than last (if that's possible). Everything is farm fresh and PERFECTLY executed. I had the linguini with clams in what seemed to be a lemon berr blanc (sp) and it was the best linguini and clams I've ever had and I'm exposed to some top notch Italian here in NYC. The linguini was perfectly al dente, the clams were super fresh and local and the sauce was just strong enough to not overpower the delicate taste of the fresh seafood. My mother had the shrimp escabeche and the local shrimp were so sweet they still stood out despite the marinade, it was Delicious as well. My soft shell crabs were sauteed (BRAVO) because the chef gets it and doesn't want to ruin the crab by dredging it in batter and deep frying it (like so many chefs have been known to do). The radishes in this dish were such a crisp treat! It was wonderful...My mother said her swordfish coated in mustard was perfectly cooked as well. Complemented by a great rose recommended by our great server this was a perfect night to get away from the generally heavy (albeit great) food that Charleston is known for.
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Review from Wayne C.
Brentwood, TN
9/13/2011
First, we ate at the bar because the restaurant was booked and dining in the bar was a great experience. Our bartender/server was as extremely knowledgeable.
I will not bore with a play-by-play but the cocktail we had with vodka, mint, cucumber and aloe was excellent and fresh.
We decided to eat a couple of apps and share an entree. The app in a baked crock contained cream and celery root with cuddled egg, crab meat and brown butter croutons. Highly recommended by the bartender was the gnocchi with veal marrow, wild mushrooms and spring peas. Then the soft shell crab entree with sautéed spinach. Simply outstanding and the richness was cut, contrasted and enhanced with the acidity of a small glass of champagne.
Excellent establishment where the chef's are thoughtful in what they put on every plate. -
Review from Elizabeth P.
Medford, MA
7/6/2011
I have to say, I really like Fig. If I could only return to one restaurant in Charleston, McCrady's would probably be my pick, but Fig gives it pretty stiff competition. The food is fabulous and more no-frills than most of the other top restaurants in the area. It's the type of place I could see going every weeks if I had the money and didn't live in Connecticut.
DECOR
The biggest drawback about Fig to me is the crowds it attracts (selfish, I know). The restaurant can get downright noisy what with the bar at the front and the hard surfaces within the dining room. The noise is furthered by the restaurant's popularity, which is why reservations are a must.
SERVICE
Partially because of the noise, the waitstaff at Fig left something to be desired. Our waitress seemed to feel that she needed to yell to be heard (it wasn't THAT loud), which made things feel more chaotic.
APPETIZERS
The food definitely made up for the less-than-ideal ambiance. I absolutely adored the goat cheese gnocchi with its pork bolognese sauce and would order it again in a heartbeat. The eggplant salad was also enjoyed, as was the cool split pea soup, which had a lovely fresh taste to it.
ENTREES
For our entrees, my table went with the fish options: wreckfish, snapper, and grouper, all of which were enjoyed. I liked my grouper a lot, despite the fact that it's not something I would usually order. The fish had a delicate taste to it, the accompanying succotash went wonderfully with it, and I adored the pureed potato.
DESSERTS
The dessert menu isn't the most extensive one I'd seen, but it had some very nice options. One was the sorgum cake, a brown sugar-like cake topped with malted ice cream. It was pretty sweet, but quite tasty, and the addition of the malted ice cream was lovely. Others at my table enjoyed the almond peach cake--and classic and delicious combination--and the buttermilk panna cotta, which came with berries and rhubarb. All three desserts were a fantastic finish to our excellent meal.Listed in: Visting the Charleston, SC…
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Review from Julianne G.
Richmond, VA
7/20/2011
Outstanding food. Probably the best meal I've ever eaten.
The Hubs and I went here based on recommendations from a Charlestonite. We were not disappointed.
First thing to mention: if you want to eat here at a particular time/date, you must make reservations as early as the staff will book you. We came during our honeymoon in 2010 with reservations about 1 week in advance and had to eat between 4:30/5 p.m. Had me feeling a little Jerry-ish ("I'm not force-feeding myself a steak at 4:30 to save a couple of bucks, I'll tell ya that!"), but what can you do? The chef is the 2009 James Beard winner for the Southeast. 'Nuff said.
Second, and most important piece of information: the food is remarkable. Their local farm/ocean-to-table mantra shines through in their daily menu. We started with a cheese plate that was out of this world. I'm a vegetarian; there was no vegetarian option on the menu that day. I only just got the words, "I'm a vegetarian" out of my mouth before the waiter said, "no problem; the chef will prepare a plate for you." What arrived was not a plate of lasagna or salad or soggy tofu. It was a giant sampler of whatever vegetables/veggie protein sparked the chef's imagination that day. A huge, meat-free spread. I was in heaven and devoured everything. Speaking of barely getting words out of your mouth, I heard my husband say, "Oh, wow, that's good pork" only to see him also devour his plate in about two minutes.
The staff is phenomenal. They genuinely seem happy to work there and be a part of the restaurant community. Bar selection is also fabulous.
Decor is elegantly minimal without being cold. -
Review from Steven A.
7/3/2011
We planned this as being one our top dining experiences during our Charleston vacation. I always worry a bit when we develop such high expectations because there is so much room to be disappointed. But it turned out that all that worrying was worthless. Fig lived up to the hype and might have even exceeded it.
My wife started with a glass of champagne and I opted for a classic negroni. Short of being in Italy, I couldn't think of a better place to enjoy such a cocktail. It was just bitter enough to get my palate ready for what was coming. I ended up having two of them because they were so good.
For starters, it was pate for my lady and the Caw Caw Creek pork trotter with a perfectly fried egg on top with succotash salad underneath. the pate was exceptionally smooth and meaty. Perfectly executed. My pork trotter was other worldly. I had no idea so much flavor was lurking in a pig's foot! The runny egg yolk turned into the perfect sauce. I would be willing to suffer a bout of gout if it meant I could eat this again.
For mains it was the Portuguese fish stew and pan roasted black bass. Both items were packed with fresh flavor. Both dishes were remarkable in how the seafood stood out from everything else on the plate. A true sign of top notch kitchen talent.
Dessert was the cornmeal cake for my wife. Just okay. Nothing spectacular. I tried the Sorghum cake with caramel sauce which turned out to be a delicious version of Sticky Toffee pudding. I am not big on desserts but I will scarf down this one every chance I get.
Overall an excellent experience. Fig really lives up to its reputation and will even make you wish you lived in Charleston just so you could be a regular. -
Review from Glen R.
8/9/2011
I certainly agree with others that FIG is one of the best restaurants around. An incredibly inventive and inspiring menu but you have to be a little adventurous because the items are not your run of the mill dishes. The menu also has limited choices because it changes daily so don't look for 20 different apps and 20 different entrees. I won't even list specific dishes because there's a high likelihood that the dishes we ordered won't be on the menu when you go. The pig confit, I heard, is a staple and it was absolutely delicious. The same for coddled egg. I never had a coddled egg before and our waiter highly suggested it. I went for it and WOW...incredible.
The decor is nothing to write home about. The service was excellent.
All in all, perhaps my favorite restaurant yet in Charleston. -
Review from Amanda G.
Los Angeles, CA
6/8/2011 5 photos
After reading about Fig in the November 2010 issue of Bon Appétit (and realizing that it was James Beard award winner Mike Lata's restaurant), I was SOLD on trying this place out during my first trip to Charleston. "How could it NOT be good?!?" I thought to myself.
And it was good. Very good. I don't know that I can, with a good conscience, call it "mind-blowingly" good, or the best culinary experience of my life (Daniel Boulud's restaurant at the Wynn in Las Vegas holds that top spot), but it was extremely enjoyable from start to finish, and certainly a unique dining experience, second only to Animal in Los Angeles.
But enough about that. The FOOD. That's why we're all here.
MUST TRY:
* Coddled Sea Island Farm Egg with jumbo lump crab, celeriac
cream, morels and english peas: sounds bizarre, but was
uncommonly fantastic, and served in a tiny Le Creuset to boot. It
ended up being the favorite thing we had, for two reasons: 1) it was
freakin' delicious...super rich, which great texture added by the crab
(which was, all by itself, scrumptious) and little croutons on top;
and b) it was just SO creative! Even after it was placed in front of
me, I was super skeptical about how it could possibly be good...but
the first bite is pretty much bliss, after which point I was a believer.
Guess that's why they pay Lata the big bucks.
* Green Garlic Soup with olive oil croutons, radish and parmesan:
ALSO a super-tasty appetizer, and more palatable for any of you
coddled egg-shy Fig patrons...just a really well done soup. And is
the test of a good cook all about the soup? Or something?
* Triggerfish with Carolina Crawfish, spring pea succotash, pork
broth and herb butter: this dish put up a good fight for best dish of
the night...the fish was perfectly cooked and flaky, and the sauce
and succotash were wonderfully complimentary. Delightful.
GOOD NOT GREAT:
* Suckling Pig Confit with sautéed greens, roast spring vegetables,
mustard jus and smoked bacon: I know, I know, many Yelpers will
wholeheartedly disagree with me, but this dish really wasn't our
favorite...we felt that the turns accompanying greens were real
boring, and compared to all of the other dishes, it ended up ranking
near the bottom of list. Still good, don't get me wrong, but...in
comparison to
* Chocolate-hazelnut Budino with salted caramel and pecans: love
the surprise layer of caramel underneath, but truly this was the
loser of the evening. There needed to be more sea salt, and in the
end, it was just...a chocolate dessert. I think the real issue is that it
had been SO hyped up here on Yelp (one of the hazards of reading
reviews, of course), that the real thing didn't even remotely live up to
my expectations. My recommendation: skip the budino.
Overall, loved Fig...it was the best dining experience I had while in Charleston. -
Review from Anna L.
Charleston, SC
2/10/2012
We waited for a table here forever and with the wait the expectations grew... But I was not impressed by the food! It was good but not anything exceptional.
I really do not like the decorating style, it feels very cold and unpersonal.
I will go back for drinks since there is such nice vibe but probaby not to dine.
