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Fig



232 Meeting Street
Charleston, SC 29401

View more Charleston restaurants

(843) 805-5900

  • Sun - Closed;
  • Mon - Thu 5:30pm - 10:30pm
  • Fri - Sat 5:30pm - 11:00pm

Cuisine: American Restaurants, Italian Restaurants, Mediterranean Restaurants


4.8 of 5.0 from 88 reviews

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Fig Reviews

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  • Mvenn JEverything was delicious. Gnocchi, fish stew, bread pudding...

    55555 by Mvenn J


  • Jessica S.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.

    55555 by Jessica S.


  • Matthew Pgnocchi, grouper, steak

    55555 by Matthew P


  • EaterOnly one meal in Charleston? Make it Mike Lata and Jason Stanhope’s paragon, which takes its cues from the Lowcountry’s abundant waters.

    55555 by Eater


  • Djaniella D.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!

    55555 by Djaniella D.


  • inna PFish stew- to die for!

    55555 by inna P


  • Monica TYou 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.

    33333 by Monica T


  • Kyle B.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!

    55555 by Kyle B.


  • FX DFabulous food! Nationally known and highly regarded for very good reason. Excellent, knowledgeable serving staff, too.

    55555 by FX D


  • wayne JGreat food. But exspensive

    55555 by wayne J


  • M SMenu changes near daily but all delicious: suckling pig, burrata, gnocchi, even the croutons!

    55555 by M S


  • EaterFIG — which helped fuel Charleston’s restaurant boom when it opened in 2003 — distinguishes itself year after year with remarkable, soulful cooking.

    55555 by Eater


  • Christopher H.The gnocchi is fantastic. Lives up to the praise.

    55555 by Christopher H.


  • Hildred MSuckling pork confit is melt-in-your-mouth delicious!

    55555 by Hildred M


  • Bruce T.By far one of the best restaurants in the low country. Menu changes daily depending on what's available locally.

    55555 by Bruce T.


  • Erin SGet the ricotta gnocci

    33333 by Erin S


  • Wyatt F.A wonderful selection of fresh seafood and veggies that is constantly evolving.

    55555 by Wyatt F.


  • Katie RMost amazing gnocchi I've ever had!

    55555 by Katie R


  • The Tastes that Make the CityThe 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.

    55555 by The Tastes that Make the City


  • Catherine Ann WelchEverything we had was fantastic and our waiter was awesome. He paired each dish with amazing wines. Delicious! Highly recommend FIG!

    55555 by Catherine Ann Welch


  • Charleston Area CVB RThe Razor Clam Ceviche served here is mind-blowing.

    55555 by Charleston Area CVB R


  • Gary E.Fresh loveliness in every bite

    55555 by Gary E.


  • Olivia S.the ricotta gnocchi is to die for!!! my lorddddd!

    55555 by Olivia S.


  • Spencer S.Brooks Reitz's cocktail program made Tasting Table's list of five that are doing it right in the South.

    55555 by Spencer S.


  • AbSuper knowledgeable and friendly service. Eat an appetizer if you must, but FIG wins with cocktails and that fantastic grouper!

    55555 by Ab


  • Paige HoffsteinThe gnocchi will change your life.

    55555 by Paige Hoffstein


  • EaterNational Eater 38 member: Like the cooking, service epitomizes Southern graciousness.

    55555 by Eater


  • Paul B.Meh. As a big foodie, so disappointed. Didn't even bother with dessert because I didn't want to be disappointed again.

    22222 by Paul B.


  • Steven Y.The fish stew and amberjack entrees are to die for; end the meal with a shot of espresso and the sticky sorghum cake!

    55555 by Steven Y.


  • TV Food MapsCheck out FIG as seen on Best Thing I Ever Ate , Drinking Made Easy

    55555 by TV Food Maps


  • Sarah S.We dream about the Chicken Liver Mousse and the Coddled Egg!

    55555 by Sarah S.


  • Amy NortonTomato tarte tatin and gnocchi with bolognese - delicious!!

    55555 by Amy Norton


  • Jenna AddisFIG 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.

    55555 by Jenna Addis


  • Rob D.One of our favorites. Always fresh and local.

    55555 by Rob D.


  • Regina L.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!!

    22222 by Regina L.


  • Jack W.I had the oysters for an app, then scrumptious Tilefish with brussel sprouts n carrots, then oysters for dessert!

    55555 by Jack W.


  • Jack W.The Capers Blades Oysters on the half shell are ridiculously good!

    55555 by Jack W.


  • Karen BellantoniRicotta gnocchi with lamb bolognese, little pillows of joy. Pate was the best I've ever had!

    55555 by Karen Bellantoni


  • JillTriggerfish was delicious, and so was the gnocchi.

    55555 by Jill


  • Violet V.The counter is very solo diner friendly, & there's a bar space where you can wait for a counter/table seat. Solid cocktails.

    55555 by Violet V.


  • Kathleenso delicious! If tomatoes are in season don't miss the tomato terrine! Great dinner and dessert

    55555 by Kathleen


  • Amy C.Try the Banana Bread Amaretto Ice Cream, Brown Sugar Caramel

    55555 by Amy C.


  • Amy C.Try the Honeycrisp Apple And Hazelnut Tart

    55555 by Amy C.


  • Amy C.Try the Mustard Crusted Jumbo Flounder

    55555 by Amy C.


  • Amy C.Try the Sautéed John Dory

    55555 by Amy C.


  • Amy C.Try the Salad Of Young Arugula Arbequina Olive Oil, Parmesan

    55555 by Amy C.


  • Amy C.Try the Ricotta Gnocchi And Border Springs Farm Lamb Bolognese

    55555 by Amy C.


  • Christina V.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.

    55555 by Christina V.


  • Matt SprolesUn...believable. Get as many small plates as you can and finish with any of the desserts! Always, always good!

    55555 by Matt Sproles


  • Matt C.Gnocchi or tomato tartin are excellent choices.

    55555 by Matt C.


  • chinselChicken liver pâté. Amazing. Also the chocolate sea salt caramel mousse. To die for.

    55555 by chinsel


  • David H.The ricotta gnocchi are some of the best I've ever had. wow.

    55555 by David H.


  • AmyI 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!

    55555 by Amy


  • Paul Andrew D.No reservations. Get here super early for a table. Minimum 90 minute wait at 8pm.

    33333 by Paul Andrew D.


  • Zaki M.Difficult to get a reservation but they take walk ins at the bar and community table. Come early or be prepared to wait...

    55555 by Zaki M.


  • Amy J.Sorghum cake is the best thing you will ever put in your mouth!

    55555 by Amy J.


  • Meaghan B.Ah-mazing!

    55555 by Meaghan B.


  • jbrotherloveTry the Tartare Of Jumbo Flounder - Superb!

    55555 by jbrotherlove


  • Travel + LeisureFrom #TLSponChat: “@hampdenclothing: With culinary scene exploding in #chs it’s impossible not to enjoy yourself. Fig is a must.”

    55555 by Travel + Leisure


  • OdoGreat cuisine, Chef Mike Lata cuisine is superb, got the suckling pig and trotters, both were magnificent. Full review...

    55555 by Odo


  • EaterThe menu is driven by what is local and available, and the vegetables tend to be the stars of the plate. [Eater 18 Member]

    55555 by Eater


  • Michal J.The menu is different every day with the exception of a few staples. Always delicious and wonderful staff!

    55555 by Michal J.


  • Alexiscoddled sea island farm egg with lump crab, chanterelles, and sweet onion soubise = heaven

    55555 by Alexis


  • Steve D.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.

    22222 by Steve D.


  • Tom J.Imbibe Magazine found fig's Wine List to be one of the Best in the South in their March/April 2011 Southern Issue

    55555 by Tom J.


  • Atlanta Food & Wine FestivalWe're happy to have Chef Mike Lata at this year's Festival! Don't miss it, May 30-June 2, 2013!

    55555 by Atlanta Food & Wine Festival


  • Roger KThe gnocchi appetizer is amazing!

    55555 by Roger K


  • Rick Hendrick BMW o.If you can't decide on something, try everything!

    55555 by Rick Hendrick BMW o.


  • Dawn M.Best oysters I've ever had

    55555 by Dawn M.


  • Lese C.Great panna cotta!

    55555 by Lese C.


  • travel42The name is an acronym for "food is good." What more do you need to know?

    55555 by travel42


  • Lauren C.Check out the cocktail of the day, and you can't go wrong with the light and refreshing Marfa Daisy.

    55555 by Lauren C.


  • Travers S.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

    55555 by Travers S.


  • Jamie C.Matthew was our waiter, totally legit!!!

    22222 by Jamie C.


  • Michael G.You can not go wrong with anything on this menu! Best meals evar!

    55555 by Michael G.


  • Michael G.GET the coddled sea island farm egg

    55555 by Michael G.


  • Steven F.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

    55555 by Steven F.


  • Rebecca H.Soft shell crabs, coddle farm egg, liver pate, suckling pig confit. Died...amazing!

    55555 by Rebecca H.


  • Jordan MCoddled farm egg is ridiculous. Very unique but will appeal to most people. Give it a shot.

    55555 by Jordan M


  • Matt GCoddled farm egg is a must have. Amazing.

    55555 by Matt G


  • Audri-Alice A.Best food in charleston... Ryan the bartender is simply fantastic!

    55555 by Audri-Alice A.


  • Alan LIf ever visiting Charleston, SC this is a can't miss experience. Mike Lata is the future of low country cooking.

    55555 by Alan L


  • CHARLIEIf 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!

    55555 by CHARLIE


  • Erik T.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.

    55555 by Erik T.


  • Jonathan I.Good restaurant.

    55555 by Jonathan I.


  • Michael S.I'm gonna enjoy a very cold Stoli, up. Then a few app's with a VIP client! Friday has begun at Fig!

    55555 by Michael S.


  • Michael S.The Spring Green Garlic Soup is so light and flavorful. And it won't stay with you...so try it!

    55555 by Michael S.


  • Annie Ssoft shell crabs at FIG right now. don't miss.

    55555 by Annie S


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