harvested steps from the Aegean; screaming for seafood
ERBALUCE, Luigi Ferrando, 'La Torrazza', Caluso, Canavese, Piedmont, Italy 2011
$11.00
the "less is more" winemaking philosophy, helps showcase this grape's subtle almond and fennel notes
CHARDONNAY, Matthiasson, 'Linda Vista Vineyard', Napa Valley, California, USA 2013
$15.00
2013 was unusually high in acidity, but whole cluster pressing and partial malolactic fermentation restored perfect balance...got it nerd?
Chenin Blanc, Le Rocher Des Violettes, 'Touche-mitaine', Mountlouis-sur-loire, France 2011
$12.00
the area is well protected from the elements, stimulating over-ripening of the grapes; almond, quince and honey, with an aggressive flinty, mineral finish
Sauvignon Blanc-semillion, Chateau Des Tauzins, Graves, Bordeaux, France 2012
$11.00
clean, and brimming with white flowers, lemon and lime peel
Grüner Veltliner, Bernard Ott, 'Der Ott', Wagram, Austria 2012
$19.00
a cult winery, with a winemaker greatly adored by his peers; a clean expression from some of the most priemere sites in the Wagram
Riesling, Jakob Schneider, 'Niederhäuser Hermannshohle', Spatlese, Nahe, Germany 2010
$13.00
considered as one of the "grand cru" sites in the Nahe; slate, sandstone, limestone soils; over-ripe stone fruit
Arianna's wines are a symbol of beauty, a perfect example of why Sicily is red hot
Nebbiolo, Malvira, Roero, Piedmont, Italy 2009
$14.00
two brothers work two estate vineyards to produce a singular piedmontese red bursting with dark fruit, tobacco, and spice
Temperanillo-garnacha-graciano-mazuelo, R.lopez De Heredia, 'Vina Cubillo', Crianza, Rioja, Spain 2006
$15.00
while their beautifully aged whites are the stuff of legends, this family-run bodega masterfully grows, vinifies, and ages memorable reds right alongside
Syrah, Patrick Jasmin, Cote Rotie, Rhone, France 2005
$13.00
a rhone wolf in a burgundy sheep's clothing; well developed and raring to go right now
Cabernet Sauvignon-merlot-syrah-cabernet Franc, Leviathan, California, Usa 2010
$20.00
Andy Erickson has created a darkly complex monster, but keeps it in check with the touch of a velvet glove
We work with our local farmers, growers and purveyors to source products with integrity, flavor and soul, and incorporate these seasonal offerings into our menus nightly. The result is food that is honest, straightforward and pays homage to the bounty of the Lowcountry region we are so privileged to call home. Warm hues, soft lighting and an unexpected quirkiness encourage guests to settle in, get comfortable, and have a great time. The FIG experience is about more than just food. A sincere effort to educate our staff on all aspects of food and wine culture is the basis for our service philosophy. Our value-driven wine list features 100 bottles under $100. Our wines, like our food, are never static and change with the seasons.