For the media

FIG
a neighborhood bistro
with a seasonally inspired menu

Featuring cuisine that ranges from roasted suckling pig to “dishes my Polish Grandmother would make with vegetables fresh from her garden,” the food at FIG (as well as the decor) reflects a combination of ‘city bistro’ and retro home cooking…

“I remember eating vegetables off of the vine in my grandmother’s backyard garden at six years old,” says Mike Lata, executive chef and partner. “25 years later I’m living out my dream - to offer that kind of food experience to people I’m hosting.”

Best-known in Charleston for his work as Executive Chef at Anson (1998 - 2001), Lata was previously Chef de Cuisine at Ciboulette in Atlanta, where he made a name for himself with “Soir de Legumes,” a dinner celebration in honor of local farmers. Coordinated with the Georgia Organic Growers Association, the special event was covered by CNN and the Atlanta Journal-Constitution - and sold out in one day. This overwhelming feedback - and Lata’s subsequent work and travels through France - ultimately inspired the concept behind Fig.

“Working together at Anson [where Nemirow was manager], Mike and I realized we had the same goal - and similar inspiration,” says Adam Nemirow, managing partner. “I started in the back of the house, working to help turn a popular B&B - the Cliffside Inn in Newport, RI - into a food destination. I made these preserves with breakfast one morning, and our guests responded so passionately to this one, simple thing. It was a turning point for me: I knew I’d someday open a restaurant focused around the simple pleasures of seasonal food.”

The combination of Lata’s innovative culinary background and Nemirow’s hospitality background (he has an MBA in Hospitality Administration from Johnson & Wales in Providence, RI - and a degree from Le Cordon Bleu in Paris) has proved fruitful. Less than 2 years after their meeting, they are realizing their dream together.

On a daily basis, Lata procures fresh produce from local farmers to create a menu that changes depending on the resources available in the Lowcountry.

House Specials include:
Deviled Eggs (complimentary)
Warm Salad of Shrimp, Pancetta, Raddichio
Roasted Suckling Pig with Braised Young Greens and Beets
Pan Seared American Snapper with Brandade and Marinated Peppers

Spring Season menu items include:
Salad of Haricot Vert, creme fraiche, hazelnuts, basil, tomato
Sauteed White Shrimp, spring onions, young broccoli greens, corn grits

Sides, served family style, include butterbeans with rosemary butter; roasted beets, buttered noodles and more…


FIG - Located at 232 Meeting Street, in historic downtown Charleston, FIG, a neighborhood bistro offers guests a contemporary, yet casual atmosphere with a menu that changes daily based upon fresh resources available in the Lowcountry. Fig is open 6-days a week for DINNER (Monday thru Thursday 6 to 11pm and Friday & Saturday 6pm to Midnight) Closed Sundays. 843.805.5900.