Mike Lata at The Ordinary

Bio

In 2003, Chef Mike began with a simple philosophy that holds true today: serve honest, local ingredients, with informed service, in a comfortable setting. Once a humble corner bistro, FIG has blossomed into one of the Southeast’s top culinary destinations. More recently the FIG team has brought to the forefront - The Ordinary - against the backdrop of an historical Charleston building that has been transformed into a high energy, bustling American brasserie.

My Restaurants

  • FIG
    232 Meeting St
    Charleston, SC

Where I Eat

Behind the Scenes

Chef Mike Lata reviews  at post.venue.name
"All is right in the world when there's Suckling Pig and Carolina Gold Rice"
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Chef Mike Lata reviews  at post.venue.name
"John's Island Tomato Tarte Tatin | Whipped Chèvre, Olive Coulis"
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Chef Mike Lata reviews  at post.venue.name
"Peach & Blueberry Tart | Almond, Sea Island Ricotta"
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Chef Mike Lata reviews  at post.venue.name
"Cantaloupe & Newsom's Country Ham | Squash, Nasturtium"
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Chef Mike Lata reviews  at post.venue.name
"Up close and personal. Because is there really any other way to enjoy Bread Pudding?"
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Chef Mike Lata reviews  at post.venue.name
"Blackout Cake | Stout Caramel, Barley Malt Ice Cream"
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From My Menu

Chef Jacques Larson reviews Chicken liver paté at FIG
$$$ | Modern, | American
3 Reviews
"This dish has been on the menu from day one and embodies the mantra of the restaurant: simplicity and perfect execution. I have never had a better chicken liver terrine. The pâté is so creamy, light and heavenly. I'm sure these guys could fabricate this deliciousness in their sleep because they have made it so many times."
Chef Matt Bolus reviews Lamb bolognese at FIG
$$$ | Modern, | American
1 Review
"A time-honored sauce such as bolognese is rarely done this well. Ground local lamb, pancetta and a host of herbs and vegetables give this tomato-based sauce a depth that is hard to find. The ricotta gnocchi are so delicately made and cooked that they almost disappear when eaten, yet still stand up to their accompanying gravy to let you know they are there and a major part of the dish."