FIG’s busy bar and welcoming dining room keep the focus squarely on the food and drink (the wine program was named most outstanding in the country in 2018 by the James Beard Foundation). The menu is chef Jason Stanhope’s daily improvisation, based on the freshest ingredients from local purveyors. Start with the chicken liver pâté, a tradition and the one dish that always stays on the menu, and end with the Rare Wine Company’s Madeira, a tribute to Lowcountry history.

Photo Credits: Andrew Cebulka