FIG is a lowcountry restaurant in Downtown, Charleston.
Mike Lata and Jason Stanhope's FIG in Charleston has been the neighbourhood-scaled dining benchmark since 2003. Kitchen leans lowcountry, seasonal.
Editorially verified May 18, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: Fish stew, Ricotta gnocchi with pork ragu
Must order: The fish stew with house-cut potatoes and aioli; rotates by season.
Tip: Book 30 days ahead on Resy. Bar seats are first-come Booking recommended for weekends.
Address: 232 Meeting St, Charleston, SC 29401
Slightly North of Broad in Charleston has run on East Bay Street since 1993. Brunch and lunch are easier seats than dinner. Bar seats are walk-in only.
Signature: Shrimp and grits, Maverick Grits with sausage
Order: The shrimp and grits with stone-ground grits and house kielbasa, on the menu since the 90s.
Tip: Brunch and lunch are easier seats than dinner. Bar seats are walk-in only.
Mike Lata's The Ordinary in Charleston turned a 1927 bank building on King Street into the city's most ambitious raw bar in 2013. Located in Upper King.
Signature: Crispy oyster sliders, Seafood tower
Order: The crispy oyster sliders on Hawaiian rolls, plus the seafood tower for the table.
Tip: Book on Resy. Mezzanine bar takes walk-ins and serves the full menu.
Chez Nous in Charleston runs a two-protein, two-pasta, two-starter handwritten menu daily out of a cottage on Payne Court since 2014. Located in Upper King.
Signature: Daily handwritten menu, Pasta of the day
Order: Whatever pasta is on the day's chalkboard; it's always the strongest plate.
Tip: Book on Resy weeks ahead. The room is tiny and tables turn slowly.
Dano Heinze and Bethany Heinze's Vern's in Charleston runs a 30-seat tasting room on Bogard Street since 2022, picked up a Michelin Guide nod in 2024.
Signature: House pasta, Wood-grilled mains
Order: Whatever the day's pasta is, then the protein from the wood grill.
Tip: Resy bookings open 28 days ahead and go in minutes. Walk-in bar seats sometimes free up at 17:00.
Slightly North of Broad in Charleston has run on East Bay Street since 1993. Brunch and lunch are easier seats than dinner. Bar seats are walk-in only.
Signature: Shrimp and grits, Maverick Grits with sausage
Order: The shrimp and grits with stone-ground grits and house kielbasa, on the menu since the 90s.
Tip: Brunch and lunch are easier seats than dinner. Bar seats are walk-in only.
Halls Chophouse in Charleston has run the city's premier steakhouse on King Street since 2009. Located in Upper King. Priced at $$$$. At 434 King St.
Signature: Tomahawk ribeye, She-crab soup
Order: The 38oz tomahawk for the table, plus a starter of she-crab soup.
Tip: Live jazz nightly downstairs. Reservations on OpenTable; book the bar for walk-up.
Jacques Larson's The Obstinate Daughter on Sullivan's Island opened in 2014. Italian-Lowcountry crossover with wood-fired pizzas and seafood pastas.
Signature: Wood-fired pizza, Geechee Girl pasta
Order: The Old Danger pizza with house-pulled mozzarella and the Geechee Girl pasta.
Tip: Book on Resy. Lunch is the easier seat; dinner books out 30 days ahead.
