Our Press

Charleston Scene, part of the Post & Courier, debuted this March and featured Chef Lata as a "Local We Love." Angel Powell interviewed Mike for the article and dug a little deeper into how he is handling the fame that comes with the James Beard Award.

Charleston City Paper readers vote FIG "Best Restaurant" in the annual Best Of issue. Keeping in line with the issue theme, "Lucky 13," photographer Joshus Curry had Mike Lata and Adam Nemirow throw salt over their shoulders, saying "Throwing salt over your shoulder may be lucky,  but putting it in the food is even better, as FIG knows very well."

"CHARLESTON: WHERE TO EAT"

Writers Matt Lee and Ted Lee visit their hometown of Charleston to profile several of the city's "Tastemakers."

In this cover story, "Hail to the Chef," Marion Sullivan profiles Chef Lata and his road to "culinary success " after winning the 2009 James Beard Award for Best Chef in the Southeast. The cover photo, shot by photographer Squire Fox, features Mike on his most prized possession, his red Ducati motorcycle.

"LOWCOUNTRY HIGH"

DC's Modern Luxury magazine compares Charleston to New York City, and claims that the southern city is the Big Apple of the lowcountry.  Journalist George Stone insists FIG is one of the best restaurants in town and swoons over many of the restaurants standout dishes, including the Tomato Tart-Tatin.

"CHARLESTON TRIP PLANNER"

Charleston visitors are encouraged to try the delicious fare at FIG while touring the historic city and "food destination."

"DESSERTS A LA MODE"

Bon Appetit's September 2009 magazine features FIG's Individual Carolina Peach Tarte Tatins with Lemon Ice Cream in a feature about desserts a la mode.

"BRAVE SIMPLICITY"

In this beautifully-written piece, food writer Jeff Allen profiles Chef Mike Lata post-James Beard award.  Allen insists "simplicity in the menu" is the secret ingredient to Chef Lata's success, and the reason why FIG is now one of the top restaurant destinations in the Southeast.  Chef Lata's devotion to fresh and local products is another unique characteristic that sets the restaurant apart from the rest.  Instead of reverting to the past, FIG is commited to "interpret Charleston on its own terms."

"THE LOWCOUNTRY IN ONE POT: CELEBRATE THE SEASON WITH FROGMORE STEW"

Writer Francine Maroukian interviews Chef Mike Lata for his take on a Charleston favorite, Frogmore Stew. Mike describes his failproof recipe and how he chooses the best ingredients and makes them "sing" in his tasty, easy-to-make, one-pot dish

"MIKE LATA: LOCAL FOOD FILLS FIG CHEF'S PLATE"

Post & Courier Food Editor Teresa Taylor profiles Chef Mike Lata following his James Beard Award win for Best Chef in the Southeast 2009.  Chef Lata cites his many inspirations that led him to where he is now including his two grandmothers and Julia Child.  These inspiring people, in addition to his love of local ingredients, led to the opening of FIG. Also discussed in the article is Chef Lata's other interests, like motorcycling and music.