Fresh and local dining in Charleston
The FIG team, led by Chef/Partner
Mike Lata and Manager/Partner Adam
Nemirow, works with local farmers,
growers and purveyors to source products with integrity, flavor and soul, and
incorporate these seasonal offerings
into menus each night: “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.”
As Lata notes, “When you eat at
FIG, you taste produce grown in the
Lowcountry’s distinctive sandy soil,
fish caught in our briny waters and
livestock raised on our pastures, all
of which is grown and harvested by
people we know and love.” Sample
entrees include Butter Basted Soft-
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shell Crabs with Yukon Gold purée,
cauliflower and piquillo pepper piccata, Fish Stew in Cocotte with White
Shrimp, squid, mussel, potato and
rouille, and Pan Roasted Alabama
Ribeye with salad verte, roasted potato
and sauce bordelaise.
Lata continues: “When FIG opened, over
10 years ago, I described the restaurant
as farm-to-table and market-driven. At
the time, it was one of a kind in Charleston and among a few of its kind on the
East Coast. The best way to describe
it, then and now, is still the same. Our
market-driven menu fluctuates according to the product that is available day
to day. We use whatever vegetables are
in season to make variations on salsa
verdes, romescos, Caesar salads (kale,
for example). Although not initially a
fan of the expression ‘market-driven,’
I’ve given up not liking the term
because there is no better description.”