Olive & Fig Mediterranean Kitchen in Charleston: What to Expect

A neighborhood spot for Greek, Turkish, and Levantine cooking

Olive & Fig Mediterranean Kitchen sits on King Street in Charleston and serves food from the eastern Mediterranean—Greece, Turkey, Lebanon, and surrounding regions. The menu centers on grilled meats, fresh vegetables, olive oil, and seafood prepared simply. You'll find mezze (small plates meant for sharing), kebabs, salads, and wood-fired flatbreads. The dining room is casual and bright, with a bar that runs along one side. It's the kind of place where you can spend an hour over appetizers or grab a quick lunch.

The restaurant opened to fill a gap in Charleston's dining scene. While the city has strong Italian and French traditions, Mediterranean cooking from further east—the Levantine coast, Anatolia, the Greek islands—was less represented. Olive & Fig brings that cooking forward without pretense. The kitchen doesn't overcomplicate dishes; a grilled fish arrives with lemon and herbs, not a reduction. A plate of hummus comes with good olive oil and warm pita.

Key Takeaways

• Olive & Fig serves Greek, Turkish, and Levantine food on King Street, with an emphasis on grilled meats, fresh vegetables, and wood-fired flatbreads.
• The menu is built around mezze and small plates designed for sharing, making it a good choice for groups or for trying multiple dishes.
• The bar stocks Mediterranean wines and spirits, with a focus on Greek and Turkish bottles alongside more familiar options.
• Lunch is faster and less crowded than dinner; dinner reservations are recommended, especially on weekends.

What to order and how the menu is organized

The menu divides into sections: mezze, grilled items, salads, flatbreads, and a small selection of desserts. Mezze—the appetizer category—is where to start. These are small plates: whipped feta, roasted eggplant, marinated olives, labneh (strained yogurt), and seasonal vegetables. Most mezze cost between $6 and $12. They're meant to be ordered in multiples and shared across the table. A table of four might order six or seven mezze plates and feel satisfied, or add a grilled item or two.

The grilled section includes lamb kebabs, chicken, seafood, and occasionally lamb chops or whole fish. These are larger plates, typically $18 to $32, and come with rice, grilled vegetables, or bread. The kitchen uses a wood-fired grill, which gives meat and fish a char and smoke that distinguishes them from pan-seared versions. Flatbreads—cooked in the same wood-fired oven—arrive warm and can be ordered plain or topped with labneh, za'atar (a spice blend), or cheese.

Salads are substantial and often include grains: tabbouleh (parsley, bulgur, lemon), fattoush (lettuce, tomatoes, sumac, crispy pita chips), or a simple Greek salad with feta and olives. These work as a light main course or as another shared plate. Desserts are limited—usually baklava, a semolina cake, or seasonal fruit—and are small enough that one or two can be split among several people.

The bar and what to drink

The bar leans into Mediterranean wines and spirits. You'll find Greek wines from regions like Santorini and Crete, Turkish rakı (an anise-flavored spirit), and Lebanese wines from the Bekaa Valley. These pair naturally with the food and are often less expensive than California or French equivalents. The bartender can point you toward a dry white if you're uncertain, or toward a light red that works with both meat and vegetables.

Non-alcoholic options include sparkling water, fresh lemonade, and coffee. The restaurant also makes its own sodas and syrups, so ask what's available. Wine by the glass runs $8 to $14; bottles start around $35. If you're ordering many mezze plates, a bottle of white wine or a carafe of house wine is often the most economical choice.

Timing, reservations, and what the space is like

Lunch service runs from 11:30 a.m. to 2:30 p.m., and dinner from 5:30 p.m. to 10 p.m. Lunch is quieter and faster; you can be in and out in 45 minutes if you order simply. Dinner, especially Thursday through Saturday, fills up. The restaurant takes reservations through its website or by phone. Walk-ins are seated if space allows, but expect a wait of 20 to 45 minutes on busy nights.

The dining room is open and airy, with high ceilings and large windows facing King Street. Tables are close together, which creates energy but also means conversations carry. The bar is a good spot if you're dining alone or want to watch the kitchen work. The restaurant is loud during peak hours—not unpleasantly so, but not a place for a quiet conversation. The restrooms are clean and well-maintained.

Price range and what a meal costs

A meal at Olive & Fig runs differently depending on how you order. If you come for lunch and order one mezze plate and a flatbread, you'll spend $18 to $24 before tax and tip. If you come for dinner and order four or five mezze plates, a grilled item, and wine, you'll spend $50 to $75 per person. A group sharing many small plates and a bottle of wine might spend $40 to $55 per person.

The restaurant does not have a prix fixe menu or tasting menu. You order à la carte. There is no service charge added automatically, though the payment screen will prompt you for a tip. Parking on King Street is metered during the day; there is a paid lot one block over, or street parking is free after 6 p.m. and on Sundays.

Dietary considerations and what the kitchen can accommodate

The menu includes vegetarian mezze and salads, and the kitchen will prepare grilled vegetables as a main course if you ask. Many mezze are naturally vegan—hummus, baba ganoush, marinated olives, grilled vegetables—though some contain feta or yogurt. Tell your server if you keep kosher, follow halal practices, or have allergies; the kitchen is willing to work within those constraints and can usually modify dishes.

Gluten-free diners should ask about flatbreads and which mezze contain wheat. The kitchen has gluten-free bread available and can prepare most grilled items and salads without gluten-containing sides. Nut allergies are taken seriously; let your server know immediately, as some desserts and some mezze may contain nuts or be prepared near them.

How Olive & Fig fits into Charleston's restaurant scene

Charleston's restaurant culture has long centered on Low Country cooking, French technique, and Italian traditions. Olive & Fig represents a shift toward the broader Mediterranean—not just the western coast, but the eastern and southern shores. The restaurant sits alongside other recent openings that draw from North African, Middle Eastern, and Turkish cooking, reflecting both Charleston's growing interest in those cuisines and the arrival of chefs and diners with those backgrounds.

The restaurant is unpretentious in a way that matters. There's no tasting menu, no chef's counter, no molecular gastronomy. The food is cooked to be eaten, not to be photographed. That simplicity—good ingredients, straightforward technique, reasonable prices—is what makes Mediterranean cooking work, and Olive & Fig respects that.

Frequently Asked Questions

Do I need a reservation, or can I just walk in?

Walk-ins are seated if tables are available, but during dinner hours Thursday through Saturday, expect a wait of 20 to 45 minutes. Lunch is usually quieter. Reservations are recommended for dinner and can be made through the restaurant's website or by phone.

What's the best way to order if I'm new to Mediterranean food?

Start with three or four mezze plates—hummus, baba ganoush, and something seasonal—and share them. Add one grilled item and a flatbread. That gives you a range of flavors and textures without overwhelming the table. Your server can suggest which mezze are most popular.

Is there parking nearby?

King Street has metered parking during business hours. A paid lot is one block over. Street parking is free after 6 p.m. and all day Sunday. The restaurant is also accessible by bus and is a short walk from downtown hotels.

Can the kitchen handle food allergies?

Yes. Tell your server about allergies when you order. The kitchen takes nut and gluten allergies seriously and can modify most dishes. Seafood allergies require particular attention because the kitchen uses shared equipment for grilling.

What's the difference between the mezze and the main courses?

Mezze are small plates meant for sharing and typically cost $6 to $12 each. Main courses are larger, grilled items that come with sides and cost $18 to $32. Most diners order multiple mezze and may or may not add a main course, depending on appetite and group size.