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“Fresh. local, sustainable, and sooo good!” 5 of 5 stars
Review of FIG

FIG
232 Meeting St, Charleston, SC 29401
(843) 805-5900
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Ranked #9 of 778 Restaurants in Charleston
Certificate of Excellence 2014
Price range: $25 - $75
Cuisines: American, European, Bistro
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Restaurant details
Good for: Romantic, Entertaining clients, Local cuisine, Special occasions
Dining options: Lunch, Dessert, Dinner, Late Night, Reservations
Dining style: Casual Elegant
Cross street: Hasell
Fredericksburg, VA
Senior Contributor
46 reviews 46 reviews
26 restaurant reviews
Reviews in 15 cities Reviews in 15 cities
32 helpful votes 32 helpful votes
“Fresh. local, sustainable, and sooo good!”
5 of 5 stars Reviewed May 12, 2013

We had so many great meals in Charleston and this was no exception. Make a reservation if you don't want to miss out. The service was wonderful and the menu even more so. We had fish, chilled asparagus soup, local beer, and a great strawberry rhubarb cobbler. It was well worth the money and 5:30 dinner reservation.

Visited May 2013
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    Food
    Service
    Value
    Atmosphere
Date | Rating
  • English first
  • French first
  • German first
  • Italian first
  • Any
English first
Cocoa Beach, Florida
Senior Reviewer
7 reviews 7 reviews
4 restaurant reviews
Reviews in 6 cities Reviews in 6 cities
3 helpful votes 3 helpful votes
“Near flawless evening”
5 of 5 stars Reviewed May 12, 2013

Our evening at FIG began in an adhoc ‘waiting area’ that was never intended to be a waiting area. Even being on-time for our reservation, we had to stand for 15 minutes smashed between bar diners and a table of 7 perched on bar stools at the end. Subtract this aspect, and we had a near flawless evening.
When our table was ready, we were ushered to a romantic table for two in the back corner of the restaurant. Perhaps this is the result of making reservations 30 days in advance. It was the exact table I would have chosen had I been offered any table in the house. Our waiter appeared and welcomed us genuinely, and proffered the menu and wine list. Having stood in the ‘waiting area’ long enough, we had already sampled the house chardonnay, Sandhi, from Santa Barbara, and decided that would do nicely. Before leaving our tableside, he told us his name, which is not a plus in my book.
When he returned, we began discussing the menu, including my wife’s dietary restrictions (gluten-free, dairy free). He was already aware and very knowledgeable about the ingredients of the menu items, so it was easy to come to some decisions.
For starters she chose the coddled egg while I chose the pate.
From the menu: “Coddled Sea Island Farm Egg, white button mushroom, ramp, pumpernickel toast”. Without asking, the chef substituted potato crisps for the pumpernickel. This was a nice touch. It was served in a miniature Dutch oven. On the bottom layer were the button mushrooms, next up was the coddled egg, and the topping was a ramp puree. “One bite of deliciousness after another.”
From the menu: “Keegan-Fillion Farms Chicken Liver Pate, dijon, bread and butter pickles”. This came with a nice brioche. Also on the plate were microgreens with a touch of olive oil. A ‘perfect bite’ was achieved by spreading pate on brioche, a dab of Dijon, and carefully balancing a pickle and microgreen. The pate was smooth, and rich, and the portion size appropriate for a starter.
For the entre, my wife selected the squab while I chose the grouper.
From the menu: “Pan Roasted Palmetto Squab, braised Wakefield cabbage, roasted beets, navel orange”. The squad was well-seasoned, perfectly done medium rare. The roasted beets were a nice complement to the squab. However, the ‘braised cabbage’ seemed more like sauerkraut and didn’t quite seem to integrate with the rest of the meal.
From the menu: “Pan Roasted Gag Grouper, sauce romesco, olive oil smashed potatoes, roasted sweet onion, oregano”. In addition to being visually appealing, the flavor combinations worked on every level. The grouper was seared perfectly, with the slightest char on the exterior whilst the inside was flaky and juicy. The romesco complemented both the grouper and the smashed potatoes. Had I a slice of bread, I might have used it to wipe the plate if no one was looking.
For dessert we chose chocolate pudding and strawberry shortcake.
To elaborate, the ‘chocolate pudding’ was refined Italian chocolate (not quite a mousse) over a bit of salted caramel topped with crumbled hazel nuts. My wife enjoyed it so much I didn’t even get a single bite.
The ‘strawberry shortcake’ was presented as a puff pastry atop a berry compote (I believe there were strawberries and raspberries) with a scoop of vanilla ice cream infused with strawberry bits. It was every bit as delicious as it appeared.
Summary
Of all the aspects of dining at FIG that I can recall, there are only three negatives, and they are fairly trivial. Limited waiting area, didn’t need to know name of wait staff, sauerkraut on the squab dish. The overall experience was quite memorable and pleasing. The timing of delivery was impeccable, the inter-dish service (water, utensil replacement, etc.) seamless, and the attentiveness of the staff in general really made us feel special.

  • Visited May 2013
    • 5 of 5 stars Value
    • 4 of 5 stars Atmosphere
    • 5 of 5 stars Service
    • 5 of 5 stars Food
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New Jersey
Top Contributor
64 reviews 64 reviews
39 restaurant reviews
Reviews in 30 cities Reviews in 30 cities
64 helpful votes 64 helpful votes
“Wonderful, but maybe not worth the 2-3 wait for a reservation”
4 of 5 stars Reviewed May 12, 2013

We loved it, as we did every restaurant we selected in Charleston. But we were told that we were lucky to snag our 8:15 reservation on a recent Tues night. While we did enjoy our meal, don't feel that if you aren't able to secure a reservation, that you are missing out on the THE dining experience in Charleston.

First, the place was packed. We were amazed that it was full on a Tues night. We arrived early for our reservation, and the stream of incoming diners did not begin to slow until after 9:00, with the last few arrivals around 9:30. On a Tues night! The restaurant is a bit more casual than some of the other restaurants we sampled in Charleston, with service that was attentive & professional, though not overly warm.

All of our choices were well prepared, nicely presented, but did not stand out as more amazing than many of the other meals we enjoyed in Charleston. The 9 vegetable salad with ever changing veggies and a crisp, citrus-y dressing was a great starter to share for 2. We each had well prepared fish - swordfish with a mustard crust, and baked wild Pacific salmon, and also had a great side of beets (two different varieties). Of the two desserts we chose, the sticky pudding was by far the winner. The strawberry-rhubarb cobbler was good, but not memorable.

So, if you can get in, FIG will deliver high quality, well prepared food with an emphasis on a lot of locally sourced food. You will not be disappointed. But if you can't get in, don't feel that you are missing out on the best that Charleston has to offer. It's hot now, but FIG was not the singular dining experience of our 5 night stay.

  • Visited May 2013
    • 4 of 5 stars Value
    • 4 of 5 stars Atmosphere
    • 4 of 5 stars Service
    • 4 of 5 stars Food
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Senatobia, Mississippi
Reviewer
5 reviews 5 reviews
6 helpful votes 6 helpful votes
“AMAZING!”
5 of 5 stars Reviewed May 7, 2013

One of our favorite spots, we will be sure to revisit the next time we are in Charleston.. Drinks were divine as were the chefs specials...I was mesmerized by the talents of the barista...It was a wonderful experience on every level.

Visited May 2013
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Boston, Massachusetts
Contributor
14 reviews 14 reviews
7 restaurant reviews
Reviews in 8 cities Reviews in 8 cities
3 helpful votes 3 helpful votes
“Charleston's Best”
5 of 5 stars Reviewed May 7, 2013

We had a fantastic dining experience at Fig. Our server(Ashley) was very knowledgable, friendly and efficient. She made our evening there a real pleasure.
The cuisine is first rate and prepared expertly. I had a mixed vegetable salad that was absolutely one of the best I've ever had. Nine veggies cooked separately and assembled beautifully with each tasting distinct and vibrant.
The ambiance is up-beat and comfortable with good spacing between tables.
This is a first-class operation run by people who know how to please a varied clientele.
No trip to this great city would be complete without the Fig experience.

  • Visited February 2013
    • 5 of 5 stars Value
    • 5 of 5 stars Atmosphere
    • 5 of 5 stars Service
    • 5 of 5 stars Food
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