FIG

232 Meeting St. Charleston, SC 29401 (843) 805-5900eatatfig.com

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Ask anyone south of the Mason-Dixon Line what the best restaurants in Charleston are and you’re likely to hear about FIG, an acronym for Food Is Good. So with gauntlet thrown it was a moral imperative for me to suss out whether or not FIG was all hype, or all that.

Out of the gate, FIG seemed like yet another success story resting on its laurels, doling out bad service with a waitress who gave barely any recommendations to us “out-of-towners,” but then went on and on about half the menu with the local table next to us. But that’s minor compared to the fact that we had to ask to have our plates cleared and to see a dessert menu.

The other cause for concern was the bread. Never a good sign when the bread at a place is a pass. Appears they could learn a thing or two from Husk in terms of bread, service and décor.

But then FIG rallied with a dynamic duo of dishes. The first being the white shrimp appetizer with fennel, chili, raisins and pine nuts. Such a great, light app, yet packed with flavor and texture and nice dose of heat.

The other starter, however, was a bit on the heavier side, a lamb bolognese gnocci made with pillows of outstandingness only bested by Elan, Blue Hill and Bar LaGrassa in terms of flavor, but the dumplings themselves are incomparable.

Then, just when I thought I understood what all the hype was about, back down we went, with two dull-ass entrees. The tile fish with bone marrow and carrots was just too much of the same note and if it didn’t say bone marrow on the menu, I’d defy anyone to say they could actually taste it. And speaking of not tasting things, the suckling pig, while moist, was so bland that I couldn’t even tell where the pig ended and the rice or black-eyed peas began. And even though the dish was loaded with shishito peppers, sadly they did nothing to save the dish, because they were the most flavorless shishitos I’ve ever had, bringing not even an ounce of heat. Such a huge missed opportunity for some much needed heat.

Now deep into the woods of Two Knives-ville, it was looking grim for FIG. But from afar the sticky toffee cake with walnut ice cream (pictured) was lookin’ mighty fine on its way to virtually every table around us. So, when in Rome (or Charleston) go with the flow. And flow it did, right down my pie-hole, capping things off strong at 3 knives.

3 teeth

Maysville

17 W 26th St. New York, NY 10010(646) 490-8240maysvillenyc.com

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I would say it’s the best kept secret in the Flatiron, but considering it’s always full , I guess it’s not that much of a secret. Granted no one I work with has even heard of the place. Well, that changed as soon as I returned from lunch as I ran through the office like a culinary Paul Revere, shouting the news to the world, “Maysville Rocks!”

First, the Bourbon Bonnet– a cocktail made from habanero infused bourbon, pineapple, cherry and something else that I was too buzzed to remember. Maybe cucumber, as it was actually light and refreshing, while also being spicy at the same time. Incredible drink. Too incredible.

Did I say incredible, perhaps I should’ve reserved that for the two starters. Both were… um… (I hate this word, but since incredible is already taken) AMAZEBALLS! I highly recommend the crunchy grits. Flash fried into cubes to create a crunchy outer shell, as the name implies, while remaining deliciously moist and cheesy inside. This is then topped with country ham, and the whole thing sits atop a drizzle of bourbon aioli. Very healthy. But so good even your arteries will agree. Oh, and if you are starting to wonder what’s with all the bourbon, whiskey is kinda the theme here. But don’t think that means it looks like a pub or anything. The décor is actually quite nice. Modern meets rustic.

Okay, back to the food. The other starter is the roasted oysters. Not quite as decadent as the grits, but equally strong in its own right. And also packing heat.

Next came the sandwiches which we split. One was the fish, the other a pulled pork sandwich. Both were very, very good. Maybe half a notch below the awesome apps. And the only pulled pork sandwich I like better would be at The Dutch.

So, after such a crazy good run, I had to push it. I had to see if they could pull off the trifecta, so we ordered dessert. A bourbon (shocker) soaked bread pudding. It came highly recommended by our server as the way to end the meal- granted the lemon bar also sounded pretty great, but we went on trust. Now, it wasn’t bad mind you, it was good. But good is a failure compared to everything that proceeded it, so unfortunately I can’t go a full five knives.

Also, the service was a tad on the slow side, I have to say. But when all was said and done, I think this place earns every last one of its four stars in spades. Especially when there are so many other bloated 4 star restaurants on Yelp that shouldn’t be over 2 stars. Thank you Maysville for being the real deal. Can’t wait to return.

***Okay, so I returned for dinner with Wifey and I stand by my word and my knives. I also stand by three other amazing dishes. First, the charred flatbread with a fried egg on top, pickled red onion, mesclun, pork belly and of course, cheese. So good. Another was the soft shell crab served over a bed of black-eyed peas in a vinegar sauce that lighted the dish up and made it one of the best soft shell crab dishes I’ve ever had. And last but not least, the strawberry shortcake with basil ice cream for dessert. Light, refreshing and the use of basil is just a stoke of simple genius.

On the miss side of things, the ramp and asparagus pasta was just okay. A bit too precious with its faint hint of lemon. And the other dish that I can shout from the rooftops about would be the beef tartar with quail egg. It’s good. But just two blocks away resides the best beef tartar the world has ever known at Manzo in Eataly, so it was hard for me not to compare.

Also, one last thing I forgot to mention the last time, the cornbread is always money. Moist and rich with the flavor of actual corn, as opposed to so many other cornbreads that slink by using crutches like jalapenos and cheese.

4 teeth