FIG

Distilling the essence of each season is what FIG is all about. True to its acronym, which stands for Food Is Good, FIG delivers big taste in a lively dining room, where the walls are decorated with serene scenes of the Lowcountry. Chef/partner Mike Lata has long been a champion of local farmers and fishermen. His commitment to local ingredients complements the time he spent working in French kitchens, and the FIG website boldly quotes him: "When you eat at FIG, you taste produce grown in the Lowcountry's distinctly sandy soil, fish caught in our briny waters, and livestock raised on our pastures..." That's a creed still serving the FIG restaurant's mission today since their opening in 2003. And though the menu changes nightly, the flavorful fish stew, served in a cast-iron cocotte, has been a menu staple since the restaurant opened.