Spend an evening here for fresh-off-the-farm ingredients cooked with unfussy, flavorful finesse. Chef and partner Mike Lata has won awards for keeping it simple at FIG. The menu changes frequently, but the family-style vegetables might be as simple as young beets in sherry vinegar placed in a plain white bowl. His dishes do get more complex: there's the pureed cauliflower soup with pancetta, incredible veal sweetbreads with smoked bacon and escarole, and grouper with a perfect golden crust accompanied by braised artichokes. Hit the lively bar scene for a nightcap.
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