FIG was written up in a bunch of the magazines and websites that we consulted on our way to Charleston. Cross referencing them all (best of, local & sustainable sourcing, farm to table, etc..) it was the one that fell on each list. When we checked in at the hotel, our desk-guy said something about Mediterranean food which made me nervous. Not that I don’t love Mediterranean food, I do, but when I’m in Charleston for three days, I want Charleston food.
We were glad that we did not switch our reservation and eat someplace else. Our waitress was incredibly knowledgeable about how each dish was prepared and aside from the fact that “highlighting” some dishes on the menu pretty much meant “describing everything,” we were impressed her enthusiasm and by FIG and its mission.
There was an extensive selection of components for Make Your Own Manhattans which was fun. I really liked whatever they put together after I selected my Rye Whiskey and the sour cherries served on the toothpick added a definite zing.
Again I coerced Jack into ordering three appetizers. I can’t help myself, they always look so good! We shared the Marinated Eggplant which came with crumbled fresh goat cheese, arugula and pine nuts. It is a very similar dish to one of my summer salad favorites and we both agreed that my version is better (grilled or roasted eggplant slices, honey mustard drizzle, not as oily). But still, it got me thinking about different ways to twist an already-favorite dish.
I had the spring garlic soup which came with tiny croutons and plump, fresh shrimp. It was not too thick and very good. Jack’s mini-meatballs were made of a mixture of meats and served over grits. He loved them so much that he considered switching his entrée order and having them again.
He wished he’d followed through when his Mako Shark arrived. It was good, don’t get me wrong. Well cooked, meaty and a good alternative to swordfish, served over herbaceous lentils. We both agreed that it would have been a truly great dish if it wasn’t up against the mini meatballs or my own pork confit.
The pork confit was awesome. It was slowly cooked and pulled apart. Then pressed into a rectangular cube and briefly seared to get a nice, crisp side that gave way when my fork came near it. Served with and roasted beets and greens, it was an earthy, flavorful dish that I loved.
We also tried a side of the roasted Jerusalem artichokes with pickled garlic. Jerusalem artichokes are something that I frequently get from my CSA and no matter how I cook them, they are never as interesting as I’d like. These were better than mine to be sure, but they still weren’t the flavor that I’m chasing. I’ll get there.
FIG was great! I assumed that the Mediterranean influence might be in the eggplant or some of the seafood dishes, but my reading indicated that eggplant was frequently grown in garden plots throughout the state’s history. So who knows? The ingredients are local, the food is perfectly done and served with love. I’d go back in a heartbeat and if they’d been open for lunch, I’m sure that Jack would have taken us in that direction for some mini-meatballs.
0 comments:
Post a Comment