Mike Lata

Chef
Mike Lata

Charleston

About Mike Lata

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 Venues

Where I Go Out

Chicken parmesan
Chicken parmesan
Wild Olive
$$, Full Bar, Italian,
"One of my favorite restaurants in Charleston is actually on Johns Island. Dining here is a genuinely hospitable experience, not to mention the food is killer. Wild Olive satisfies my urge for red sauce Italian. I order the chicken parmesan, and while the chefs offer far more creative dishes, this is the one I crave."
Mike Lata
Chef
Mike Lata
FIG, The Ordinary
Roast beef sandwich
Roast beef sandwich
Butcher & Bee
$$, Breakfast, American, Outdoor Seating, Mediterranean, Israeli, Nomo
"I'm a sucker for a roast beef sandwich and the version here is so satisfying that I don't care how good anything else on the menu is… Every detail of this sandwich is carefully chosen, and there's always a seasonality to it, from greens to spring onions. This roast beef is so good that I can not, not get it!"
Mike Lata
Chef
Mike Lata
FIG, The Ordinary
Blue crab
Blue crab
The Grocery
$$$, Modern, American, Reservations, Full Bar, Cannonborough Elliotborough
"Order anything with blue crab. Kevin is the only chef I'm aware of that steams and then hand picks the meat from blue crabs. It's a big commitment and they make delicious work of it."
Mike Lata
Chef
Mike Lata
FIG, The Ordinary
Daily specials
Daily specials
Chez Nous
$$$, French, Reservations, Outdoor Seating, Cannonborough Elliotborough
"They offer six dishes daily, with two choices for each category. When we go, we order the whole menu between the two of us and a bottle of wine and are blessedly free of decision making for the night."
Mike Lata
Chef
Mike Lata
FIG, The Ordinary
Sticky buns
Sticky buns
WildFlour Bakery
$, Breakfast, Outdoor Seating, Bakery, Cannonborough Elliotborough
"I love WildFlour pastry. These sticky buns are exhilarating—when you eat one, it’s like you’ve been stuck in the heart with adrenaline. A rush comes over you and you start giggling. I’ve never experienced anything like it. I am also currently hooked on the scones. Scones are like risotto: when they're good, they're unbelievably great!"
Mike Lata
Chef
Mike Lata
FIG, The Ordinary
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At My Venues

Lamb bolognese
Lamb bolognese
FIG
$$$, Modern, Reservations, Full Bar, New American, Anson Borough Homes
"A time-honored sauce such as bolognese is rarely done this well. Ground local lamb, pancetta and a host of herbs and vegetables give this tomato-based sauce a depth that is hard to find. The ricotta gnocchi are so delicately made and cooked that they almost disappear when eaten, yet still stand up to their accompanying gravy to let you know they are there and a major part of the dish."
Matt Bolus
Chef
Matt Bolus
The 404 Kitchen
Chicken liver paté
FIG
$$$, Modern, Reservations, Full Bar, New American, Anson Borough Homes
"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."
Jacques Larson
Chef
Jacques Larson
Obstinate Daughter
Chicken liver paté
FIG
$$$, Modern, Reservations, Full Bar, New American, Anson Borough Homes
"By far, one of my favorite dishes at FIG. It’s flawless in preparation—rich in flavor with creamy, velvety textures—and served with house-made pickles, mustard and brioche. There’s always an option to sit at the bar or a communal table without a reservation, but come early—those options fill up, too. Also, be sure to try the bolognese and the ricotta gnocchi."
Craig Deihl
Chef
Craig Deihl
Chicken liver paté
FIG
$$$, Modern, Reservations, Full Bar, New American, Anson Borough Homes
"It actually makes me upset how perfect this pate is. It is the most consistently delicious appetizer I have ever had. Even if you don’t like liver, I still recommend trying it. Chef Stanhope transforms this organ into a perfectly painted picture of what food can be."
Joe Dimaio
Chef
Joe Dimaio
The Darling Oyster Bar
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