FIG (Food Is Good)
Opened in 2003, FIG (an acronym for “Food Is Good”) showcases the French bistro–meets–low country cuisine of chef Mike Lata. He might serve Carolina Gold rice with a fish stew en cocotte or use local beef in his pot au feu. Lata is so obsessed with freshness and the provenance of ingredients that FIG has no giant walk-in fridge, just a few small ones. The smart wine list includes Lioco’s 2009 Indica, a cherry-inflected Rhône-style blend on tap.
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From the From the May 2008 Food & Wine Go List
<a href="/bestnewchefs/?year=2002&chef=4FFEBE27-4016-4C32-B0B16AA3D4D1322A">Fabio Trabocchi (an F&W Best New Chef 2002)</a> bravely left his Washington, DC–area Maestro last year to take on the competitive Italian dining scene in Manhattan. Trabocchi has created a loyal following with a menu that puts more traditional dishes, like a classic lasagna from his native Le Marche region, alongside more inventive ones, like a tortellini of slow-cooked pork with wild mushroom cream and black truffles. Fiamma is one of only a few great restaurants wedged in between Soho’s endless boutiques.
We loved: Smoked potato gnocchi with red mullet and prosciutto.
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