Previously on The Blog About Nothing... in London!

  • sandsend The Sands End
    Imperial Wharf Gastropup
  • dipnflip Dip & Flip
    Dipping Sandwiches and Flipping Burgers
  • cocomaya Cocomaya
    Only one word... Cronut
  • dolcecrema Dolce Crema
    Coffee and Gelateria in Barnes
  • rustica Rustica
    Pizzeria in Richmond
  • gingerpig The Ginger Pig
    Pies and Rolls
  • allpress AllPress
    Coffee Bar and Roaster
  • dishoom Mestizo
    Authentic Mexican Cuisine
  • boblobster Bob's & Co
    Great Lobster Roll
  • lowlander Lowlander
    Belgian Pub
  • flatcap Notes Barrows
    Great Coffee Takeaway in Borough Market
  • saltbeef Borough Market
    Salt Beef Time
  • monaco Cote d'Azur Roadtrip
    Betting in Monte Carlo
  • cattlegrid Cattle Grid
    Steaks & Burgers
  • portobello Portobello Ristorante
    Lovely Italian Cuisine in Notting Hill
  • emberyard Ember Yard
    New Slider on the Block
  • onecanadasquare One Canada Square
    Modern European

Food Is Good [On The Road: Charleston]

One of my favourite cities to eat is no other than Charleston, and one of the best places there it’s without a doubt FIG. Located in the heart of the city, local ingredients, seasonal cuisine, low country style, opened in 2003 by Adam Merinow with 2009 James Beard Award winning chef Mike Lata. 

Dark Dinning
Menus
The place was completely packed, we were lucky to find a seat on the bar, ordered a local black lager from Westbrook brewing Co in Mt Pleasant while studying the menu. The beer was excellent, rich in flavour, a nice bitter taste with good balance. I opened the night with a Caw Caw Creek suckling pig confit, the bartender explained all the work behind sourcing the pig, aging and preparing it for long time with a slow cook method, it was superb the pig tenderness, the crunchy crust, the balance with young greens tender and crispy, roast beets, and finally the mustard jus, full of flavour with its seeds, it tasted incredible, amazing balance, outstanding dish. 

Dark times
My main, trotters, beautifully cooked, egg on top, we call that “A Caballo”, a lovely beluga lentils bed, and crispy pork in complete balance again, what can I say it was perfect, a superb dish, seriously no words to describe it, go and try it. 

Caw Caw Creek Trotters
I only can say one more thing Food Is definitely Good! If you’re in Charleston and you love food FIG is a must. 

Dark bar
Candle in the dark
Fig reminds me the Seinfeld episode “The Pilot” 

George: Remember when you came to audition for us?
Tom: Yeah
George: There was a box of raisins on the coffee table. Did you, by any chance, take them with you when left?
Tom: What are you talking about?
George: Well we were all eating the raisins. And I remember you! You were eating some of the raisins, and then you left, and the raisins were gone, and I was just wondering if, you know, maybe you took them with you
Tom: Are you accusing me of stealing the raisins?
George: Oh, no, no
Tom: Why would I steal a box of raisins?
George: No you wouldn't. Nobody would. It's just that they were missing, and well I'm just inquiring
Tom: Let me give you a word of advice. O.K.? I want you to stay away from me. I don't want to talk to you, and I don't want to hear anymore of your stupid little notes and suggestions. I don't like you. So if you got any other problems whether it's raisins, prunes, figs, or any other dried fruit, just keep it to yourself and stay out of my way, O.K.?
George: All right. I don't think we're going to have any problem with that. Good talking to you Tom

FIG
T: +1 843 805 5900
Southern Cuisine / Modern American
Approx Damage: $60pp
Area: Peninsular Charleston
Charleston
FIG on Urbanspoon


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