FIG

The homage to high-quality simplicity is sincere and impressive at this newly-renovated downtown spot, whose name is, fittingly, an acronym for "Food is Good." Locally-sourced and seasonal ingredients are revered by chef Mike Lata, and his short, but tightly focused menus feature innovative but accessible seafood dishes: The fish stew, for one, is as hearty and delicious as any you'll find in Provence, while grilled Triggerfish atop a pillowy, aromatic garlic pilaf rice reveals a depth of flavor more often reserved for meat dishes. A seat at one of the tables usually needs some advanced planning, but walk-ins (and their spontaneous hunger pangs) can usually be accommodated at the bar.

Spend an evening at this trendsetter for fresh-off-the-farm ingredients cooked with unfussy, flavorful finesse—the Food Is Good kitchen has produced two James Beard Best Chef: Southeast winners. The menu changes frequently, but the family-style vegetables might be as simple as young beets in sherry vinegar served in a plain white bowl. Main dishes get more complex: there's the must-have chicken liver pâté, slow-baked red porgy with Carolina Gold grits, and perfectly executed pan-roasted golden tilefish.

My top recommendations include Wild Common for the incredible tasting menu, Fig for elevated Southern dishes, Hank's Seafood Restaurant for tasty seafood, and Halls Chophouse for steaks followed by bread pudding. That said, Horbal also encourages visitors to ask locals (including the knowledgeable staff at your hotel) for any under-the-radar favorites. "My favorite thing to do in Charleston is discover the lesser-known, hidden gems of restaurants that tend to fly under the radar," says Horbal.

Eating local is at the heart of FIG’s focus on creating a food experience that melds quality flavours with an eye on sustainability. Headed by chef Mike Lata, FIG offers a five-star dining experience in the comfort of a laid-back diner atmosphere. It goes without saying that, in order to bring the freshest ingredients to the table, the menu at FIG changes on a regular basis according to seasonal availability.

Started by Chef Mike Lata and his partner Adam Nemirow, excellent ingredients parked with inventive execution is the FIG (Food is Good) signature. Now helmed by James Beard Award winner Chef Jason Stanhope, it continues to be one of the favorite and the most influential kitchens in the city, not just for the beautifully elegant food, but for the talent that is grown and tended behind the line.

Fig was one of the restaurants that made people take Charleston's food scene seriously over two decades ago. Like pretty much every classic place in town, this neighborhood bistro uses seasonal and local ingredients in a menu that always changes. You’ll eat things like a smooth chicken liver pate that could be mistaken for foie gras and a hearty plate of ricotta gnocchi alla bolognese.

FIG is a longtime foodie favorite, and it's easy to see why: welcoming staff, efficient but unrushed service and top-notch, sustainably sourced nouvelle Southern fare from James Beard Award–winner Mike Lata. The six nightly changing dishes embrace what's fresh from the sea and local farms and mills. FIG stands for Food is Good.

A longtime neighborhood bistro focused on seasonally-inspired cuisine, FIG recently celebrated its 20th anniversary and remains one of Charleston’s most celebrated restaurants. Standout dishes include their iconic Tomato Tart Tatin, Chicken Liver Pate, and Ricotta Gnocchi.

I like Tattoed Moose for that duck sandwich, but again, I'd pick a Charleston icon like SNOB or FIG. I love Glass Onion-been there numerous times and the food is wonderful. But it's out Savannah highway, which is trafficky all the time.

Though FIG recently celebrated its 20th anniversary, reservations are as hard to come by as ever (so book ahead!). Favorites like the gnocchi and tomato tartine are always in seasonal rotation, but there’s always something new to try in dishes like broiled Steamboat oysters with green garlic (which go great with Cruse Wine’s sparkling rosé), beets with house-made cottage cheese, and sautéed snowy grouper served in a pool of artichoke dashi with peas and asparagus. After-dinner cocktails such as the “café de Carmen”—espresso, Hoodoo chicory, Giffard Banane du Brésil, and Cynar—make a wonderful pairing for desserts like rich Carolina Gold rice pudding topped with local blueberries.

FIG is now entering its third decade, and it remains one of the standard bearers for fine dining in Charleston. Over the years it has evolved from a modest corner bistro into a nationally-acclaimed destination restaurant, but founders Mike Lata and Adam Nemirow remain true to their passion for fresh local ingredients and simple but classic technique. The ethereally silky chicken liver pâté is now a local legend, and it appears alongside a rotating cast of tempting preparations like Duroc pork with cider vinegar, slow-baked local fish with heirloom peas, and a flawless bouillabaisse with white fish, shrimp, tender and brown rice in an herbal broth.

Often regarded as one of the first restaurants to put Charleston on the food map, Fig has been creating some of the city’s most renowned dishes at their downtown location on Meeting Street (one of the city’s most popping food streets) for almost 20 years. With a heftier price tag, this is a great date night splurge or meal to have if you’re traveling with the ‘rents. All of their food is locally sourced, so you can’t go wrong with any of their rotating menu items, which often include crowd faves like chicken liver pâté and ricotta gnocchi with lamb bolognese.

Unassuming Fig, facing a corner and without a graceful southern entrance like other romantic restaurants, does everything else right. Spending an evening here in the intimate dining room, visitors will love noshing on the award-winning lowcountry seafood here like the flounder with creamed spinach and country ham or the sauteed soft shell crabs. The food and the cocktails here all reflect the best of the season so lovebirds wanting to share a libation in this cozy place can ask for the current offerings for the freshest flavor served up in Charleston.

If you plan in advance, book a table (or snag bar seats) for dinner at FIG, the seasonal menu of which is universally adored. Otherwise, cross Marion Square, turn right toward the Grocery, and order the Lowcountry’s signature seafood pilau, a fine-tuned mess of Charleston Gold rice, field peas, fish, clams, and shrimp. For an unconventional after-dinner treat, leave room for the Tavern Burger at Little Jack’s Tavern, which lists the impeccable slider, topped with a meld of sunchoke relish and American cheese, as both an appetizer and a dessert.

It's increasingly difficult to score a table at FIG, but regulars know the best seats are at the bar, where the food—an effortless blend of Southern ingredients and French technique—is equally good, and the drinks are mixed with meticulous care. FIG never condescends to its guests: A significant portion of the cocktail list is devoted to a three-column "Build your own Manhattan" menu, featuring terrific vermouths and bitters, and the cheeky wine menu includes a section called "Uncategorizable & Outrageously Fun.

To celebrate a special occasion or enjoy a fancy night out in historic downtown Charleston, FIG is a local favorite for fine dining. FIG has won the James Beard Award for Outstanding Restaurant, Best Chef in the Southeast, and Wine Program, and they’re known for offering exciting seasonal dishes in a warm, elegant setting. The menu changes daily and features plates made from local ingredients, like Ricotta Gnocchi alla Bolognese, Porchetta Tonnato, and Lowcountry Bourride with shrimp and mussels.

At FIG you’ll find elevated takes on Southern classics with seasonal ingredients served in an upscale-bistro setting. The restaurant prioritizes (if not exclusively uses) only locally grown & harvested goods to prepare an array of innovative menu items. Indulge in their smaller yet decadent plates, like sautéed mushrooms, fish tartar with whipped avocado, or their famous chicken liver pâté, or go big (but don’t go home just yet) with the ricotta gnocchi topped with lamb Bolognese or Suckling Pig.

Food is Good – the simple moniker of Charleston’s best restaurant hardly gives away the sensory splendor that diners will surely encounter when they sit down for a meal in this understated neighborhood restaurant. FIG’s menu changes with the seasons, and each dish is an ode to local produce and seafood that hail from the Lowcountry farms and waters. Perennial favorites include the ricotta gnocchi alla bolognese, roasted B-liner snapper, and sauteed soft shell crab (when it’s briefly in season).

F.I.G., which stands for “Food Is Good,” is such a staple; to me personally, it’s one of the best restaurants in Charleston (which says a lot because this is an EATING CITY!) If you want to have a special night out, see if you can snag a reservation here (they’re hard to come by.) Their menu is seasonally driven; in the summertime, they'll have this tomato tart on the menu that I think of year-round… it’s such a treat. So that's fun, not just seafood, but a great culinary experience.

In 2003, Chef Mike Lata set out to prove that “food is good.” After blazing a trail for the robust local farm-to-table restaurant scene, FIG still stands out, winning awards and creating devotees year after year. Although snagging a reservation can be a challenge, the seasonally inspired cuisine and impeccable service are worth the effort. Change is a constant, but stalwart menu standbys like the fish stew provencal and pillowy ricotta gnocchi alla bolognese never fail to satisfy.

From the popular Southern classic Husk to the elevated Southern fare at FIG, Charleston is nationally celebrated for its food scene, making it an ideal destination for couples who love to dine out together. A special dinner date is one of the most popular romantic things to do in Charleston, so be sure to call in advance and make reservations, especially during traditional dinner hours. When visiting any coastal city, seafood is a sought-after option, and for good reason.

Now headed up by Jason Stanhope, the reigning best chef in the Southeast (at least in the James Beard Foundation’s estimation), this Mike Lata award-winning restaurant was instrumental in forging contemporary Charleston’s relationship with food. Its signature dishes, such as the handsome nine-vegetable salad, are studies in seriousness, refinement and ingredient respect. Its wine list was recognized in 2018 as best in the country by the James Bear Foundation.

FIG's sustainable, seasonal fare have made it a Meeting Street mainstay for more than a decade. From impeccable service to a wine program as equally well-sourced as its food, the restaurant is consistently one of the city's best. The menu includes a tight list of starters like the can't miss chicken liver pâté and mains that highlight the best of local land and sea, and seasonal Southern vegetables like collard greens and Brussel sprouts.

FIG is one of the best restaurants in the country, and currently boasts a James Beard award winning chef. Famous for their fish stew, all of FIG’s dishes are prepared with local ingredients in French kitchen style. The walls of its large dining room are decorated with pastoral scenes of the Lowcountry, and after almost 20 years this iconic and hard-to-get-into restaurant has become a backbone of its culinary community.

Serving up elevated, seasonal Southern classics, FIG stands for Food is Good, and theirs certainly is. Between fresh fish and pasta and a selection of creative yet classic creations, there’s plenty to excite any diner at FIG. This Charleston institution has garnered a few James Beard awards, but the only thing betraying its revered status is how many people will recommend it and the weeks-out booked reservations.

Fig was one of the restaurants that made people take Charleston's food scene seriously, as the city started to become a culinary destination in the South over a decade ago. Like many Charleston classics, this neighborhood bistro uses seasonal and local ingredients in a menu that always changes. The chicken liver pate is a Fig staple that you should always start with, along with the ricotta gnocchi alla bolognese.

And speaking of food, Charleston lays claim to no less than three James Beard-winning restaurants (Husk, Hominy Grill, and FIG). They are priced accordingly – although still more moderately than their larger cosmopolitan counterparts. If you want to see how far your dollar can take you, hit up Butcher and Bee – an eclectic eatery borne out of a sandwich shop, where hearty share plates range from $5 to $15 a pop.

FIG is not the fanciest downtown option, but don't let that stop you from entering its modest doors. Formerly a quaint, corner bistro, FIG has blossomed into one of Charleston's top eateries. Although the menu changes regularly to reflect seasonal selections, FIG's primary core is traditional southern cooking with a South American and French twist, owing to the experience of chef Jason Stanhope.

Since 2003, chef Mike Lata has delivered on the acronym of the restaurant’s name: Food is Good. The creative menu changes frequently—many credit this casual corner bistro with pioneering the farm-to-table movement in Charleston—but the Fish Stew Provençal is a beloved mainstay. It’s presented in a charming Le Creuset cocotte, and brims with sweet, locally caught seafood and Carolina gold rice.

Chefs Mike Lata + Jason Stanhope create elevated Lowcountry cuisine with only the freshest, seasonal ingredients. The restaurant is lively with rarely an empty table to be found — so plan to make a reservation a few weeks in advance. Don’t forget to try one of their creative cocktails from behind the bar: our current favorite is “Some Like it Hot” made with mezcal + habañero tequila.

FIG, which stands for “Food Is Good,” is a farm-to-table restaurant that sources its seafood from local fishermen and farmers. The menu changes frequently depending on what is in season, but you can always expect to find a variety of fresh seafood dishes that are cooked to perfection. The restaurant has a cozy atmosphere and a knowledgeable staff that can help you navigate the menu.

Among a long list of past nominees, these chefs hold the distinction of receiving the James Beard Award for Best Chef – Southeast: Mike Lata (2009) of FIG (Food Is Good) and The Ordinary, Sean Brock (2010), formerly of Husk, Jason Stanhope (2015) formerly of FIG (now with The Quinte and his stunning new concept, Lowland), and Rodney Scott (2018) of Rodney Scott's Whole Hog BBQ.

Located across the street from The Charleston Place, FIG is a culinary gem celebrated for its commitment to seasonal and sustainable ingredients. This James Beard award-winning restaurant showcases the best of Lowcountry cuisine with a contemporary twist. With a menu that changes daily, FIG takes pride in highlighting the region’s bounty through skillfully prepared dishes.

We went on the first night of our first visit to Charleston and the food was absolutely amazing and the service was probably the best we’ve ever had. We have no pictures of the food, however, because we decided to really live in the moment (we tend to forget to do that once in awhile!). The menu changes nightly due to the fact that they use local, seasonal ingredients.

Since opening in 2003, FIG (Food is Good) has become one of the Southeast’s top culinary destinations, renowned for its dishes made with local ingredients that change seasonally. The service is also top-notch, with knowledgeable and courteous staff. It comes highly recommended for a celebratory dinner, or simply for slipping in to enjoy creative libations at the bar.

A Holy City favorite, Food Is Good, a.k.a. FIG, is Lowcountry-inspired fine dining at its finest. FIG’s commitment to its patrons is loud and clear, stating, “A sincere effort to educate our staff on all aspects of food and beverage culture is the basis for our service philosophy. It is our goal that guests feel special, comfortable and well taken care of.

FIG (Food Is Good) has become a top culinary destination for both locals and tourists. The restaurant projects a comfortable bistro ambience and has some of the best food in Charleston. FIG’s philosophy is to use the freshest ingredients from local farmers and fishermen, creating farm-to-table offerings so that the dishes exude the flavor of the season.

If you somehow resisted ordering food at HUSK, James Beard Award-winning chef Mike Lata will surely break your resolve at FIG. The menu changes daily to incorporate the freshest ingredients from local farmers and fishers. The white tablecloths and precisely plated dishes add a bit of upscale elegance to the friendly neighborhood bistro atmosphere.

One of Charleston’s most award-winning restaurants, FIG has been enriching the Holy City’s culinary scene since it opened in 2003. If you find yourself lucky enough to get a reservation, you must save room for dessert. The menu changes often, based on the season, but you will have no trouble finding something exceptional on FIG’s dessert list.

They have offered Italian fare that has rivaled many of the dishes we have enjoyed in Northern and Central Italy. Their staff is always friendly, and the dining experience is consistently excellent. I recommend securing reservations ahead of time because Mike Lata's FIG has always been one of the most popular restaurants in the city.

Next up, we have FIG, a farm-to-table restaurant that serves up delicious Mediterranean-inspired dishes. The menu is always changing to showcase seasonal ingredients, but some of our favorites include the wood-grilled octopus and the ricotta gnocchi. Be sure to save room for dessert, as their pastry chef is one of the best in town.

I eat there a lot because it's my favorite bar seat, but when I really want to treat myself, I always go to FIG. I think Morgan Calcote has a supercool, curated wine selection, and she's always hiding some incredible gems. That place, to me, is everything about fine dining I absolutely love without any of the unnecessary frill.

I usually try to gravitate away from obvious touristy areas, however, so many locals recommended FIG to me that I became too curious not to go. Although it's located on busy Meeting Street, it's no tourist trap. It's a thoughtful, understated neighborhood bistro with low lighting, wooden floors, and crisp, white tablecloths.

What looks like a modest corner eatery and has the straightforward acronym “Food Is Good” as a name is actually a Southern-style shrine to the food gods. Well, at least that’s what it feels like when you get a taste of FIG’s suckling pig, soft-shell crab or fish stew Provençal. Food isn’t just good here, it’s extraordinary.

FIG, short for Food Is Good, is the James Beard Award-winning restaurant from Mike Lata. This celebrated chef got his start in New England and eventually made his way to the culinary paradise that is Charleston. Lata and his team work closely with local farmers and fishers to feature the best foods the Lowcountry offers.

FIG, meaning Food is Good, is a favorite spot among locals in the downtown Charleston area. This restaurant serves up farm-to-table dishes that reflect the flavors of the surrounding Lowcountry regions. From seasonal salads and sandwiches to wood-fired pizzas and pan-seared seafood dishes, FIG has something for everyone.

FIG is a top-rated restaurant in Charleston that prides itself on offering a creative seasonal menu featuring locally sourced ingredients. With an impressive wine and beverage program that boasts labels from around the world and signature cocktails crafted by skilled bartenders, are sure to leave a lasting impression.

Fig is continuously listed in “The Best Restaurants in America”. If you only have one meal in Charleston, make it Fig!. HOWEVER, you do need to make reservations at least a month in advance – this is the problem… You can occasionally walk in and get a seat at the common table with a few other people or at the bar.

For a modern dining experience, FIG (Food Is Good) offers a seasonal menu that highlights local ingredients. Chef Mike Lata’s commitment to sustainability and freshness is evident in every dish. The intimate and stylish setting of FIG is perfect for a rehearsal dinner with close family and friends.

We stopped by on our first night for drinks and appetizers while we waited for our late reservation at FIG. It was a chilly night (too chilly for us even with the heaters) so we sat in the tented area. I stepped out for a moment to enjoy the view though, with the city’s steeples lit up all around.

I wanted to take my parent's to FIG or Food is Good – but during the week we are here they are completely renovating the restaurant, so instead I chose The Ordinary, their sister restaurant that specializes in local South Carolina seafood, but still had amazing heirloom food options on the menu.

With a name like FIG, you’re probably expecting something sweet. But it’s the name of one of the city’s most celebrated restaurants, which has been serving up fine southern dishes since 2003. The kitchen is helmed by Chef Mike Lata, who won the James Beard Award for Best Chef Southeast in 2015.

This beautiful bistro takes classic Southern dishes and elevates them to the next level while using the best, seasonal ingredients. This delicious restaurant not only has great meals, but also an amazing atmosphere. The staff puts the guests first so they feel taken care of while they dine.

Fig is an institution of creative Holy City cuisine, and a favorite for fine dining. The name stands for Food Is Good, and it was the original farm-to-table innovator of the area. The food lives up to its reputation, offering new and exciting meals you won’t find on a menu anywhere else.

F.I.G.: If you're going to have one fancy meal out, let it be at F.I.G., which stands for Food Is Good. The food is pricey, but always, always on-point—as is their service. Their chef has won the James Beard Award for Best Chef: Southeast, and he does incredible things with fish.

I have eaten at a lot of places but the Bouillabaisse (not safe for people with shellfish allergy!) has been the best dish I have ever had. There is a reason why you need to make a reservation a month out. The staff asks you before you even order if you have any allergies.

Try the Marina Variety Store where you can dine on novelties like gator and grits or fried green tomatoes. The local favorite of shrimp on hash browns is also a must-try for anyone visiting the area. Lunch at Nana’s Seafood & Soul serves up a hearty amount of food.

FIG: The fare at this five-star restaurant, located at 232 Meeting Street (843-805-5900), comes straight from local farms…and you can tell by the crisp freshness of the salads!. Portions are on the smaller side, but filling, and you’ll want to savor every bite.

FIG is a Southern restaurant that’s known for elevating Lowcountry ingredients. The menu is based on local ingredients and seasonal produce. The chicken liver pâté and ricotta gnocchi topped with lamb Bolognese are always dishes to look out for.

FIG feels like your neighborhood cafe but better: The menu is brimming with local and seasonal ingredients, like mackerel with summer sweet corn and grouper with spring peas. And the wine list is killer, too. 232 Meeting St, Charleston, SC 29401

– Rating: 4.5 / 5 (2,347 reviews)– Detailed ratings: Food (4.5/5), Service (4.5/5), Value (4.0/5), Atmosphere (4.5/5)– Type of cuisine: American– Price: $$$$– Address: 232 Meeting St, Charleston, SC 29401-3134– Read more on Tripadvisor

The chicken liver pâté from FIG will ruin you from all other pâtés. This version is super smooth and usually served with a bit of mustard, buttery toast pieces, and an interesting, seasonal pickle. 232 Meeting St Charleston, SC 29401

James Beard Award-winning chef Mike Lata and the team serve up seasonally inspired dishes you won't soon forget. FIG, which stands for Food Is Good, is more than just a restaurant. Dining at FIG is an experience unlike any other.

FIG is a local favorite for its farm-to-table approach and innovative menu. Their commitment to fresh, locally sourced ingredients results in dishes that are both flavorful and sustainable. Visit Website for location and menu.

Delight in FIG's chicken liver pâté, a culinary masterpiece from this cherished Charleston food institution. This decadent dish stands as a testament to the restaurant's culinary excellence and commitment to flavor.

FIG, although I've only read reviews, sounds like it is very over rated. It evidently serves plain (frankly bland sounding) foods and charges an arm and a leg for it. High Cotton, I did go to and it was very nice.

FIG: ​FIG (Food is Good) is a Mediterranean-inspired restaurant that offers a daily changing menu featuring fresh seafood and local produce. The restaurant has won several awards, so you know it’s gonna be good.

FIG stands for “ Food is Good” and is as good as its name suggests. This restaurant has a daily rotating menu, full of farm-to-table deliciousness. The chefs here are true artists and the service is divine.

Last time (5 years ago) we were there, we ate at Fig, Husk, and Stella; all 3 were excellent and I wouldn't be opposed to revisiting any of them. But looking for suggestions for anything that may be better.

FIG is a local neighborhood eatery located in the heart of downtown Charleston, serving seasonally-inspired cuisine with a commitment to using local and sustainable foods. Dinner served Monday - Saturday,

232 Meeting StCharleston, SC 29401(843) 805-5900 Visit Website See Menu Open in Google Maps. Founded in 2003, this downtown haven is a premier destination for elevated spins on many Southern classics.

Also, FIG in Charleston is a popular spot for farm-to-table dining. And if you're looking for something more casual, Poogan's Porch in Charleston is a great option for classic Southern comfort food.

At FIG, the Slow-Baked Black Bass is served with fennel, ramps in season and lettuces. Here, Anthony Bourdain also had suckling Ossabaw pig and chicken confit with Carolina Gold rice and peas.

I found out about this restaurant after calling their sister restaurant Fig. There were no reservations available at Fig so they suggested trying The Ordinary. I am so glad that they did.

Wine importers and distributors have flocked to Charleston and their produce can be enjoyed in excellent restaurants such as FIG, McCrady’s, Charleston Grill, Leon’s Oyster Shop and Husk.

To the eye, they resemble the English classic, but FIG executive pastry chef Caitlin McCormick Schumacher’s decadent trifles were reinvented to deliver a decidedly Southern dessert

FIG, a beloved neighborhood restaurant in downtown Charleston, has been delighting food enthusiasts since 2003. Here’s a casual and inviting guide to experiencing the best of FIG.

James Beard winning Chef serves up seasonal cuisine, focusing on fresh, local sustainable product. Featured in Bon Appetit, Food & Wine, Food Network and The New York Times.

It’s one the popular award winning restaurant in Charleston. If you are looking for some innovative dishes and eclectic entrées, try FIG. It’s located right in downtown.

The same team that runs The Ordinary actually operates FIG as well. You can’t go wrong with either. At FIG you’ll find dishes that blend unique flavors beautifully.

At FIG, bartender Andrew King stocks 15 bottles of amaro, but if he had his druthers, he’d double that. “It’s definitely an ingredient that swept me away,” he says.

Fig, the ordinary, lowland tavern, verns, chubby fish, grace + grits, pages okra grill, Leon’s, loLA, palmira bbq, wild olive, SNOB, honeysuckle rose, bearcat.

- Rating: 4.5/5 (1558 reviews)- Price level: $$$- Address: 232 Meeting St. Charleston, South Carolina - Categories: New American, Bars- Read more on Yelp

Husk, Zero, Xiao Bao Biscuit, The Obstinate Daughter, Little Jack’s, Renzo, Chubby Fish, Chez Nous, Fig, Nico, Sugar Bakeshop, and Elliotborough Mini Bar