FIG has been a longtime foodie favorite, and it's easy to see why: welcoming staff, efficient but unrushed service and top-notch, sustainably sourced nouvelle Southern fare from James Beard Award–winner Mike Lata. The six nightly changing dishes embrace what's fresh and local from the sea and local farms and mills. FIG stands for Food is Good. And the gourmets agree.
Reservations well in advance are mandatory, but rogue solos might be able to snag a seat quickly at the communal table or bar.