FIG

New American Restaurant$$$$
Downtown Charleston, Charleston
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9.1/10
242
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88 Tips and reviews
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  • Kyle B.
    Kyle ByeSeptember 11, 2016
    Omg! One of our most memorable meals in Charleston. Start with the award-winning gnocchi, then move to the corn flour dusted wreckfish for a main course, and end with the decadent dark chocolate tart!
    Upvoted Jul 24
  • Djaniella D.
    Djaniella D.January 3
    Hands down one of the best meals I've had. They have some rotating menu items (which are DELICIOUS), but their famous gnocchi is always on there, so don't think about leaving without giving it a try!
  • Amy
    AmyApril 29, 2013
    I travel frequently & look for restaurants with a rotating menu based on what is available locally and by far FIG is the best I have found to date. One this trip the Ricotta Gnocchi were the BOMB!
  • Christina V.
    Christina VernonSeptember 15, 2013
    If you're only going to have one meal in Charleston, this is where to get it. There's a full menu and amazing service at the bar, so if you can't get a table, try anyway and grab a seat at the bar.
  • Jenna A.
    Jenna AddisJuly 3, 2014
    FIG was absolutely fantastic. We managed to snag seats at the bar and were treated to and delighted by the Andrew and Ashley show. Outstanding food and drinks. A must for locals and visitors alike.
  • Eater
    EaterMarch 16, 2016
    FIG — which helped fuel Charleston’s restaurant boom when it opened in 2003 — distinguishes itself year after year with remarkable, soulful cooking. Read more
  • The Tastes that Make the City
    The razor clam ceviche is the best ceviche in Charleston, which is why it’s on our list of The Tastes That Make the City: Charleston. Read more
    Upvoted Aug 20
  • Travelingjoe
    TravelingjoeJanuary 22, 2014
    I had the oysters for an app, then scrumptious Tilefish with brussel sprouts n carrots, then oysters for dessert!
  • Jessica S.
    Jessica StewartFebruary 27
    I can't even describe how amazing this place is. Definitely lives up to its reputation! Did I ever even eat rice until this place??? Appetizers were heaven and the food made me cry when meal as over.
  • Ab
    AbJanuary 31, 2015
    Super knowledgeable and friendly service. Eat an appetizer if you must, but FIG wins with cocktails and that fantastic grouper!
  • Steven Y.
    Steven YAugust 31, 2014
    The fish stew and amberjack entrees are to die for; end the meal with a shot of espresso and the sticky sorghum cake!
  • Catherine Ann W.
    Everything we had was fantastic and our waiter was awesome. He paired each dish with amazing wines. Delicious! Highly recommend FIG!
  • Violet V.
    Violet ValeOctober 21, 2013
    The counter is very solo diner friendly, & there's a bar space where you can wait for a counter/table seat. Solid cocktails.
  • Matt S.
    Matt SprolesJuly 28, 2013
    Un...believable. Get as many small plates as you can and finish with any of the desserts! Always, always good!
  • Eater
    EaterJuly 30, 2012
    The menu is driven by what is local and available, and the vegetables tend to be the stars of the plate. [Eater 18 Member]
  • Bruce T.
    Bruce TyndallAugust 9, 2015
    By far one of the best restaurants in the low country. Menu changes daily depending on what's available locally.
  • Monica M.
    Monica MerchantOctober 3, 2016
    You should try to make a reservation way in advance. But if you don't have one, you might be able to get a seat at the bar.
  • CHARLIE
    CHARLIEJuly 6, 2010
    If Chef Mike Lata is there, ask your server to have Mike send you out whatever he is feeling for the night. Menu always changes but 2 great staples: Vegetable plate and all desserts! Read more
  • Steven F.
    Steven FarleyApril 22, 2011
    Last night, I dreamt of a coddled egg with celeriac, morels, peas and fresh crabmeat. it was reality a few nights earlier. damn the goodness of that coddled egg.......it's hauntingly awesome
  • Kathleen
    KathleenOctober 14, 2013
    so delicious! If tomatoes are in season don't miss the tomato terrine! Great dinner and dessert
  • Michal J.
    Michal JonesJune 1, 2012
    The menu is different every day with the exception of a few staples. Always delicious and wonderful staff!
  • Eater
    EaterJanuary 19, 2015
    National Eater 38 member: Like the cooking, service epitomizes Southern graciousness. Read more
  • chinsel
    chinselJuly 23, 2013
    Chicken liver pâté. Amazing. Also the chocolate sea salt caramel mousse. To die for.
  • Karen B.
    Karen BellantoniDecember 1, 2013
    Ricotta gnocchi with lamb bolognese, little pillows of joy. Pate was the best I've ever had!
  • FX M.
    FX MeaneySeptember 4, 2016
    Fabulous food! Nationally known and highly regarded for very good reason. Excellent, knowledgeable serving staff, too.
  • Odo
    OdoJuly 31, 2012
    Great cuisine, Chef Mike Lata cuisine is superb, got the suckling pig and trotters, both were magnificent. Full review... Read more
  • Travers S.
    Travers ScottMay 30, 2011
    Get here at 5:15 to score a seat at the bar with full dinner service and no reservations; Andrew will take good care of you
  • M L.
    M LApril 26, 2016
    Menu changes near daily but all delicious: suckling pig, burrata, gnocchi, even the croutons!
  • Zaki M.
    Zaki ManianFebruary 20, 2013
    Difficult to get a reservation but they take walk ins at the bar and community table. Come early or be prepared to wait...
  • Eater
    EaterJanuary 19
    Only one meal in Charleston? Make it Mike Lata and Jason Stanhope’s paragon, which takes its cues from the Lowcountry’s abundant waters. Read more
  • Olivia S.
    Olivia SzetoMarch 31, 2015
    the ricotta gnocchi is to die for!!! my lorddddd!
  • Wyatt F.
    Wyatt FunderburkJuly 6, 2015
    A wonderful selection of fresh seafood and veggies that is constantly evolving.
  • Lauren C.
    Lauren CurlerJune 8, 2011
    Been here 5+ times
    Check out the cocktail of the day, and you can't go wrong with the light and refreshing Marfa Daisy.
  • Alexis
    AlexisMay 17, 2012
    coddled sea island farm egg with lump crab, chanterelles, and sweet onion soubise = heaven
  • Tom J.
    Tom JMarch 14, 2012
    Imbibe Magazine found fig's Wine List to be one of the Best in the South in their March/April 2011 Southern Issue
  • Spencer S.
    Spencer SMarch 24, 2015
    Brooks Reitz's cocktail program made Tasting Table's list of five that are doing it right in the South. Read more
  • Travel + Leisure
    Travel + LeisureDecember 20, 2012
    From #TLSponChat: “@hampdenclothing: With culinary scene exploding in #chs it’s impossible not to enjoy yourself. Fig is a must.”
  • Amy C.
    Amy CerconeOctober 5, 2013
    Try the Ricotta Gnocchi And Border Springs Farm Lamb Bolognese
  • Amy N.
    Amy NortonJuly 13, 2014
    Tomato tarte tatin and gnocchi with bolognese - delicious!!
  • Hildred S.
    Hildred SullivanOctober 20, 2015
    Suckling pork confit is melt-in-your-mouth delicious!
  • David H.
    David HaberJune 27, 2013
    The ricotta gnocchi are some of the best I've ever had. wow.
  • Mvenn
    MvennApril 30
    Everything was delicious. Gnocchi, fish stew, bread pudding...
  • Erik T.
    Erik TrobergMay 28, 2010
    There is only one dish that is standard on the menu at fig: CRISPY CAW CAW CREEK PORK TROTTERS. Goofy name, yes, but there's a reason they are the only standard dish. Try them, you'll understand. Read more
  • CITY GRIT
    CITY GRITAugust 9, 2014
    We dream about the Chicken Liver Mousse and the Coddled Egg!
  • Amy J.
    Amy JacksonFebruary 18, 2013
    Sorghum cake is the best thing you will ever put in your mouth!
  • Rebecca H.
    Rebecca HesterApril 14, 2011
    Soft shell crabs, coddle farm egg, liver pate, suckling pig confit. Died...amazing!
  • Amy C.
    Amy CerconeOctober 5, 2013
    Try the Salad Of Young Arugula Arbequina Olive Oil, Parmesan
  • Christopher H.
    Christopher HJanuary 10, 2016
    The gnocchi is fantastic. Lives up to the praise.
  • Matt C.
    Matt CanalesJuly 24, 2013
    Gnocchi or tomato tartin are excellent choices.
  • Michael G.
    Michael GalpertMay 14, 2011
    You can not go wrong with anything on this menu! Best meals evar!
  • Steve D.
    Steve D 🔯March 27, 2012
    The food was alright with dessert being the highlight, but the service was slooooow. We were each given 1 slice of bread and never offered more. Our courses took too way too long to come out.
  • Travelingjoe
    TravelingjoeJanuary 21, 2014
    The Capers Blades Oysters on the half shell are ridiculously good!
  • Amy C.
    Amy CerconeOctober 5, 2013
    Try the Banana Bread Amaretto Ice Cream, Brown Sugar Caramel
  • Rob D.
    Rob DavisJune 21, 2014
    One of our favorites. Always fresh and local.
  • Jordan R.
    Jordan ReedMarch 26, 2011
    Coddled farm egg is ridiculous. Very unique but will appeal to most people. Give it a shot.
  • jbrotherlove
    jbrotherloveDecember 22, 2012
    Try the Tartare Of Jumbo Flounder - Superb!
  • Charleston Area CVB
    Charleston Area CVBApril 30, 2015
    The Razor Clam Ceviche served here is mind-blowing.
  • Jill
    JillNovember 20, 2013
    Triggerfish was delicious, and so was the gnocchi.
  • TV Food Maps
    TV Food MapsAugust 26, 2014
    Check out FIG as seen on Best Thing I Ever Ate , Drinking Made Easy Read more
  • Rick Hendrick BMW C.
    If you can't decide on something, try everything!
  • Michael S.
    Michael StolarczykMay 8, 2010
    Been here 25+ times
    The Spring Green Garlic Soup is so light and flavorful. And it won't stay with you...so try it!
  • Amy C.
    Amy CerconeOctober 5, 2013
    Try the Honeycrisp Apple And Hazelnut Tart
  • inna t.
    inna tsimblerDecember 31, 2016
    Fish stew- to die for!
  • Katie C.
    Katie CongletonJune 20, 2015
    Most amazing gnocchi I've ever had!
  • Paul Andrew D.
    Paul Andrew DunkerMarch 29, 2013
    No reservations. Get here super early for a table. Minimum 90 minute wait at 8pm.
  • travel42
    travel42September 6, 2011
    The name is an acronym for "food is good." What more do you need to know?
  • Atlanta Food & Wine Festival
    We're happy to have Chef Mike Lata at this year's Festival! Don't miss it, May 30-June 2, 2013! Read more
  • Paige H.
    Paige HoffsteinJanuary 24, 2015
    The gnocchi will change your life.
  • Audri-Alice J.
    Audri-Alice JamesFebruary 6, 2011
    Best food in charleston... Ryan the bartender is simply fantastic!
  • Alan R.
    Alan RollJuly 29, 2010
    If ever visiting Charleston, SC this is a can't miss experience. Mike Lata is the future of low country cooking.
  • Roger L.
    Roger LeBlancFebruary 25, 2012
    The gnocchi appetizer is amazing!
  • Matt W.
    Matt WatsonMarch 3, 2011
    Coddled farm egg is a must have. Amazing.
  • Amy C.
    Amy CerconeOctober 5, 2013
    Try the Mustard Crusted Jumbo Flounder
  • Matthew G.
    Matthew GoetzFebruary 18
    gnocchi, grouper, steak
  • Erin C.
    Erin CarriganJuly 29, 2015
    Get the ricotta gnocci
  • Amy C.
    Amy CerconeOctober 5, 2013
    Try the Sautéed John Dory
  • Gary E.
    Gary EdwardsApril 17, 2015
    Fresh loveliness in every bite
  • Regina L.
    Regina LongJune 14, 2014
    Been here 5+ times
    I'll never go back. I've been a regular here for a while. The manager Dana was VERY rude. She doesn't appreciate loyal customers!! She would not let my pregnant friend have a seat, etc. NEVER AGAIN!!
  • Dawn M.
    Dawn McKenzieOctober 13, 2011
    Best oysters I've ever had
  • Michael G.
    Michael GalpertMay 14, 2011
    GET the coddled sea island farm egg
  • Meaghan B.
    Meaghan BryceJanuary 13, 2013
    Ah-mazing!
  • Jamie C.
    Jamie CahiwatMay 27, 2011
    Matthew was our waiter, totally legit!!!
  • wayne w.
    wayne websterAugust 10, 2016
    Great food. But exspensive
  • Paul B.
    Paul BrownNovember 2, 2014
    Meh. As a big foodie, so disappointed. Didn't even bother with dessert because I didn't want to be disappointed again.
  • Lese C.
    Lese CorriganSeptember 23, 2011
    Great panna cotta!
  • Annie H.
    Annie HamnettApril 26, 2010
    soft shell crabs at FIG right now. don't miss. Read more
  • Michael S.
    Michael StolarczykMay 21, 2010
    Been here 25+ times
    I'm gonna enjoy a very cold Stoli, up. Then a few app's with a VIP client! Friday has begun at Fig!
  • Jonathan I.
    Jonathan IngramMay 27, 2010
    Good restaurant. Read more
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