FIG

"If we go into the city, we love FIG — we go there as much as we can." - Erin Perkins

"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. For your main course, make sure that at least one of the fish dishes is on your table—perhaps the steamed b-liner snapper—as Fig sources the best from local purveyors like Abundant Seafood." - jai jones, emily yates

"A highly acclaimed restaurant where chef Jason Stanhope worked as executive chef. Renowned for its local soft shell crab and the use of merroir in its seafood." - Audrey Morgan

"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. For your main course, make sure that at least one of the fish dishes is on your table—perhaps the steamed b-liner snapper—as Fig sources the best from local purveyors like ." - Jai Jones

"Reservations at FIG are almost impossible, thanks to its stellar reputation, but bar seats are always open for walk-ins. Try to slip in for a lone seat left by an uneven group or other lone customers. This way, you don’t have to share your ricotta gnocchi with lamb Bolognese." - Erin Perkins