Experts' Choice Award FIG
What the experts agree on
Mike Lata's pioneering farm-to-table spot delivers seasonal Southern cuisine with locally sourced seafood and produce, prepared with unfussy finesse. The no-frills philosophy and daily-changing menu keep locals returning to this Charleston
“Spend an evening here for fresh-off-the-farm ingredients cooked with unfussy, flavorful finesse.”
– Fodor's
Concierge "The name stands for Food Is Good, and nightly crowds at this hip local hot spot can attest to that statement."
Zagat "“Charleston’s original farm-to-table superstar”, this Ansonborough American helmed by chef Jason Stanhope offers a seasonal menu of “stunning” dishes." Full review
Condé Nast Traveler "Old enough to be considered an institution, but still creative enough to wow the locals who have favored it for years, Fig is one of Charleston’s biggest success stories." Full review
goop "Arguably one of the best restaurants downtown, Fig is run by self-taught chef, Mike Lata, who is also the mastermind behind The Ordinary." Full review
Where "From roasted suckling pig to grilled amberjack with crushed yellow finn potatoes, the daily-changing menu at FIG (Food Is Good) is inspired by the seasons and home cooking." Full review
Bon Appétit "The refined Southern-cuisine restaurant that started it all." Full review
Tasting Table "FIG is an acronym for "food is good," a no-frills philosophy that continues to guide Mike Lata's award- winning kitchen." Full review
Travel + Leisure "The kitchen consistently churns out marvels such as duck egg tartine, mangalitsa prosciutto with sage and persimmon, fluffy ricotta gnocchi, and locally caught fish stew loaded with flavor." Full review
Frommer's "With a laid-back vibe, friendly and enthusiastic servers, and a simply decorated but welcoming dining room...menus are seasonal, but always include plenty of local seafood" Full review
Michelin Guide Bib Gourmand
"This Charleston favorite has been at it for more than two decades, but judging by the demand, you’d think they had just opened. Reservations are a hot ticket, and crowds hoping to grab a..." Full review
