chef ken needs a publicist or zoloft to temper his intemperate comments. charleston's not at a loss for good chefs. humility goes a long way but then again you're not from around here. manners much?
but those aren't place ice cubes. they're perfect spheres made from triple filtered charleston municipal water which an artisan has to carve and was featured in T magazine of all places, the very arbiter of cool sophistication. isn't that the reason you went there to begin with?
wow! I am sure the low country cultivated wine, locally harvested coffee beans, foraged hen of woods and other exotic mushrooms, locally distilled bourbon, and freshly churned butter from nearby grazing cows will be part of this very locavore restaurant. super!
what happened to intradacqua that was supposed to have opened?
I've dined at Chez Panisse and FIG is a lovely homage to that principle of shopping for the best ingredients and letting them shine with only a modicum of preparation. Having said that, FIG is a well executed concept, no more no less. It is what it is but it doesn't take you very far. No ground was broken and it is indeed reliable. If you have such a limited offering, you better master it.
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