A dream meal can be had most any evening in James Beard Award-winning chef Mike Lata’s restaurant, FIG. But if you happen to hit it in the fall when the white truffles are fresh from Alba, then your dinner can be elevated to heavenly. Lata brings in the fungi for an extravaganza of different truffle dishes each night; ours being the simplest, yet most focused iteration: hand-cut tagliolini pasta sumptuous with its beurre monté and fragrant slices of white truffle. With a prelude of a half-dozen pristine briny Caper’s Blade local oysters and a finish of an addictive arugula salad sweetened with heirloom tomatoes and aged balsamic, the meal was divine, showing FIG at its finest. 232 Meeting St.,
(843) 805-5900, www.eatatfig.com
