Our Press

"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.

"SOUTHERN COMFORT"

Food writer JJ Goode calls Chef Mike Lata the “leader of Charleston’s culinary awakening,” waxing poetic prose about his wild shrimp and radicchio salad and fried pig’s feet with creamed corn.

"LOWCOUNTRY RISING"
Gourmet writer Christian Wright affirms Charleston as a “serious food capital.”  Wright testifies that Chef Mike Lata is not only a champion of farm to fork cooking, but a mastermind of pairing ingredients that not only look beautiful on a plate, but taste delicious.

"PAST PERFECT: CHARLESTON'S GLORY DAYS ARE NOW"

Forbes Life touts Charleston as “Pound for Pound, America’s Finest City,” photographing Chef Mike Lata in front of the much-loved, daily chalkboard menu

"CITY NOTEBOOK: CHARLESTON"

Southern Accents follows Chef Mike Lata and three other well-known locals to get the inside scoop on their favorite shops, restaurants, hotels and other hot spots.  Chef Lata says that he looks forward to "roe shrimp season" in the spring because of its sweet taste.