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 a daily improvisation based on the freshest ingredients from local purveyors. Start with chicken liver pâté, a tradition and one of the few dishes that stays on the menu, and end with the Rare Wine Company’s Madeira, a tribute to Lowcountry history. Reservations are a must for the dining room, but walk-ins occasionally find luck at the bar.

Photo Credits: Andrew Cebulka