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.
We work with our local farmers, growers and purveyors to source products with integrity, flavor and soul, and incorporate these seasonal offerings into our menus nightly. The result is food that is honest, straightforward and pays homage to the bounty of the Lowcountry region we are so privileged to call home. Using ingredients at their peak and preparing them minimally and with respect allows us to capture the essence of the season and bring it straight to your table.
Laid-back, eclectic and unpretentious, FIG is one part retro diner, one part neighborhood caf├®, and one part elegant bistro. Warm hues, soft lighting and an unexpected quirkiness encourage guests to settle in, get comfortable, and have a great time.
The FIG experience is about more than just food. A sincere effort to educate our staff on all aspects of food and wine culture is the basis for our service philosophy. The welcoming staff at FIG goes to great lengths to make diners feel at ease, comfortable and well taken care of.
Our value-driven wine list features 100 bottles under $100. Our wines, like our food, are never static and change with the seasons. Labels range from interesting newcomers to Old-World classics from small-production winemakers who put as much love and care into their wines as we put into our food.
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CATEGORY: Restaurants & Cafes
TAGS: FIG Restaurant in Charleston, SC, CORNFLOUR DUSTED GOLDEN TILEFISH, STICKY SORGHUM CAKE , LA COLOMBE TORREFACTION , NINE VEGETABLE SALAD, local farmers, growers and purveyors to source products with integrity, flavor and soul, Locally Grown, American
Restaurant Menu - fig
Keegan-filion Farm Chicken Liver Pate
pickles, dijon, brioche
Nine Vegetable Salad
caesar dressing, avocado, pepita, cilantro
Salad of Young Arugula
san joaquin gold, crispy shallot
White Shrimp Escabeche
green peanut, edisto garlic
Burrata & Trout Roe
gem lettuce puree, crudites
Tomato Tarte Tatin
fromage blanc, nicoise olive
Ricotta Gnocchi & Grass-fed Beef Bolognese
Braised Polpette & Pappardelle
buttered cabbage, mornay
Selection of Domestic Cheeses
Mustard Crusted Amberjack
yukon gold puree, fall grenobloise, jus roti
Pan Roasted Scamp Grouper
sauce romesco, roast potato, oreganato
Sauteed Jumbo Flounder
leek, mushroom conserva, purslane
Fish Stew in Cocotte
white shrimp, squid, mussel, rouille
Heritage Pork Schnitzel
beauregard sweet potato farrotto, arugula, natural jus
Painted Hills Braised Beef Shortrib
sautEed greens, chanterelle, red wine
Vegetables to Share
Puree of Yukon Goldpotatoes
sherry vinegar, sea salt
Carolina Gold Rice "Middlins"
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