FIG (restaurant)

FIG (restaurant) FIG is a critically acclaimed restaurant in Charleston, South Carolina, known for its seasonal New American and Lowcountry-inspired cuisine. Since its opening in 2006, FIG has attracted attention from culinary critics, award institutions, and food writers, becoming a focal point in discussions alongside peers such as Husk (restaurant), McCrady's Tavern, The Ordinary (restaurant), Charleston Place, and the broader Charleston dining scene. The restaurant has been associated with chefs, restaurateurs, and institutions that include James Beard Foundation, Bon Appétit, Food & Wine (magazine), Eater (website), and local organizations like Charleston Wine + Food.

History

FIG was founded in 2006 by chef-restaurateur Mike Lata and partners, emerging during a resurgence of interest in Southern culinary traditions highlighted by figures such as Sean Brock, Edna Lewis, Paul Prudhomme, and institutions like Chez Panisse and Barton G. Largely influenced by locavore movements advocated by Alice Waters and the farm-to-table advocacy of Slow Food, FIG emphasized seasonal sourcing from regional producers. Early critical attention came from publications and critics connected to The New York Times, The Washington Post, and the James Beard Foundation; contemporaries and commentators included chefs from Nate Appleman, authors like Michael Ruhlman, and editors at Bon Appétit (magazine). Over the following decade FIG navigated shifts in Charleston’s hospitality industry, competing and collaborating with restaurateurs behind Rodney Scott's BBQ, FIG's sister restaurants, and national brands that toured the Lowcountry market. Economic and cultural events affecting FIG’s trajectory included coverage by Forbes, hospitality analyses by Smithsonian (magazine), and regional festivals such as Charleston Wine + Food.

Location and Facilities

FIG occupies space in Charleston’s historic downtown peninsula near landmarks like King Street (Charleston), Market Street (Charleston), The Battery (Charleston) and not far from institutions such as Charleston City Market and St. Michael's Church (Charleston). The interior design and dining room layout were influenced by designers who have worked on projects for venues associated with Restoration Hardware and firms with portfolios including The Greenbrier and boutique hotels like Belmond Charleston Place. Kitchens are equipped to professional standards comparable to those of restaurants featured by Michelin Guide in other cities and draw comparisons to back-of-house operations at Blue Hill at Stone Barns and Per Se. FIG’s dining room, private dining salon, and service model accommodate both everyday service and events linked to organizations like South Carolina Aquarium fundraising dinners and charity events hosted by Holy City Hospitality affiliates.

Cuisine and Menu

FIG’s menu emphasizes seasonal produce, seafood, and protein sources from regional suppliers and family farms in the Carolinas, echoing practices promoted by CSA (Community-supported agriculture), producers who supply restaurants like Husk (restaurant) and McCrady's Tavern, and markets such as Charleston Farmers Market. Signature preparations showcase ingredients from local fisheries regulated by bodies like NOAA Fisheries and purveyors operating with certifications similar to those invoked by Marine Stewardship Council. Culinary techniques draw lineage from chefs and authors including Thomas Keller, Alice Waters, and Sean Brock, and the menu items are often contextualized in features by Saveur (magazine), Garden & Gun (magazine), and broadcast segments on NPR. FIG’s seasonal menus have included reinterpretations of Lowcountry classics—drawing inspiration from recipes in collections by Edna Lewis and contemporary practitioners at The Grey (restaurant). Beverage programs have been developed with input from somms and beverage directors connected to programs spotlighted at Wine Spectator and events like Tastings of Charleston.

Awards and Recognition

FIG has received nominations and awards from institutions and publications that include the James Beard Foundation, Bon Appétit (magazine), The New York Times, and regional honors conferred by entities such as Charleston Magazine and South Carolina Restaurant & Lodging Association. Chef Mike Lata and the restaurant have been cited in lists alongside recipients of the James Beard Award for Best Chef and other industry accolades presented during ceremonies at venues like Lincoln Center and covered by outlets including Food & Wine (magazine) and Eater (website). Coverage and awards have linked FIG to national culinary conversations that involve peers recognized by the Michelin Guide, the James Beard Foundation, and editorial lists curated by Bon Appétit and Condé Nast Traveler.

Ownership and Management

FIG was founded and is led by chef and restaurateur Mike Lata, who has been a principal figure in management, culinary direction, and strategic partnerships with local producers, hospitality partners, and nonprofits. Management practices have intersected with business advising and industry groups including the National Restaurant Association, professional development covered by Culinary Institute of America programs, and advisory networks that include restaurateurs from Charleston Hospitality Group and figures associated with culinary entrepreneurship showcased by James Beard Foundation panels. Operational leadership at FIG has included chefs, sommeliers, and managers who have gone on to roles at peer institutions such as Husk (restaurant), The Ordinary (restaurant), and academic programs at institutions like Johnson & Wales University.

Category:Restaurants in Charleston, South Carolina