Good as Gold: Suckling pig cubes, shishito peppers, scattered butter-beans, and sprinkled benne seeds over crispy Carolina Gold rice
New guard: Jason Stanhope joined FIG six years ago as chef de tournant; he became executive chef in 2014.
Understated Elegance: The sparsely decorated dining room keeps the focus squarely on the food.
Bar scene: FIG’s wine program earned a James Beard Award nomination in both 2015 and 2016.
Decadent dish: Sweet corn fritters with blackberry coulis and whipped mascarpone
Pour it on: A drizzle of rendered bone-marrow salsa verde over wreckfish with pureed and cut carrots
