FIG, Charleston, South Carolina

Last Tuesday during our Kiawah Island vacation, Alan, Susan, Rich and I (along with Connor) made our way into Charleston to eat at FIG. http://www.eatatfig.com/. Located on Meeting Street in the heart of this pretty, historic and vibrant city, FIG was highly recommended to us by Brian Hider of Pluckemin Inn and Jeff & Dana. A midsize place with no particular ambiance to speak of, they seated us early and in a corner near the bar area at a roomy table with plenty of space for us and Connor's highchair. Having arrived about fifteen minutes early, we had all ordered drinks from the bar but just moments later they came to escort us to our table. The drinks from the bar were nothing to write home about and I for one was quite happy to have it removed largely untouched in favor of the bottles of champagne we brought with us.

Charleston we learned, are very hospitable with regards to dress codes, babies and corkage fees. All of the restaurants we made reservations with were unassuming, casual and honored a $15 per bottle corkage fee. One even waved the fee when they realized we were celebrating a special occasion. On this particular evening we brought two champagnes with us and planned to order a special bottling of Hirsch Vineyards, "Clay Pigeon" Pinot made for FIG.

Seated and reviewing the menu we decided to do two appetizers each as well as an entree. The menu had so many interesting looking options, it was hard to limit our selections to just those twelve! For the first round, I ordered the cold stone crab claws served with a creamy butter, dijon dipping sauce. Alan had the John's Island tomato tarte tatin with tapenade and fromage blanc. Susan ordered the lamb tartar with shaved parmesan, microgreens and walnuts in a vinaigrette. Rich had the chicken liver pate with toast points and fig mustard.

I almost don't have enough adjectives in my vocabulary to describe how wonderful these dishes were. Alan's tomato tarte was a tower of warm happiness...the creaminess of the cheese, the flakiness of the pastry and the sweetness of the fresh, local tomatoes was just magical. Susan's tartar was gorgeous and silky with the compliment of the salty parmesan and tang of the aioli. Rich's pate was smooth and rich, spread onto perfectly toasted bread. My crab claws were large and succulent and super sweet. What an amazing start!!

A few side notes at this point...when we arrived with Connor in tow, our wonderfully attentive server (who was an absolutely gorgeous young women named Becca) offered to bring him out a half and half plate of yukon gold mashed potatoes and mashed sweet potatoes. Even this simple dish was timely, appreciated and really, really good! We all sampled Connor's mash. The service couldn't have been any better...southern charm mixed with swift service and wonderful personality. She also described the special dishes better than anyone, anywhere. Kudos, Miss Becca!

Back to the food...for our second round of appetizers, Alan ordered the Caw Caw Creek Pork Trotters with sunny-side up farm egg and marinated lipstick peppers. These pig's feet were better than the trotter's Alan had had at Benoit in NYC just a few weeks prior - and that's saying something. Rich and I both ordered the ricotta gnocchi served in a bolognese of spring lamb from Border Spring's Farm. This was one of the best gnocchi I have EVER had. The depth of flavor the lamb bolognese had was so spectacular and to have that be the sauce drenching these fresh, light gnocchi was heaven. What a great dish. But it wasn't even the best one of the round. That would have to go to Susan's coddled Sea Island Farm egg with red wine beech mushrooms, celeriac cream and parmesan. This egg was amazing. Served warm in a dish with layers of flavor and textures...it was everything one would want in a single dish. Creamy, rich; both salty and savory...fabulous. I'd go back to FIG again and just order a couple of coddled eggs it was that good.

And then the final round - our entrees. Alan ordered the special of the evening; pan roasted squab with carrot puree, young greens, roast apples and sauce agrodolce. Susan got the grilled, gray triggerfish (a local fish) with capers inlet's clams, sweet potato, butternut squash, fennel and lipstick peppers. Rich selected the Caw Caw Creek suckling pig confit with roasted beets, sauteed young greens and mustard jus. And I chose the Painted Hills hanger steak with romesco sauce, fingerling potato confit, chicory and herb butter. Where to start? This round of dishes were also incredible. Susan's fish was flaky and flavorful; Alan's squab was succulent; Rich's pig was rich and decadent and my steak was without a doubt the BEST hanger steak I've ever had. It was served already sliced against grain and showed off the mouthwatering rare / medium rare preparation. Each bite felt like it might possibly melt in my mouth. There's something to a perfect piece of steak that just satisfies the pallet like nothing else can.

In summary - this is a MUST if you're in Charleston. You'll regret it if you don't. PS. Saw online that FIG stands for Food Is Good and at this restaurant, that's an understatement!

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