I’m partial to the pan roasted red snapper with lemon-kissed braised artichokes. I also like the sautéed triggerfish—a mild, white-fleshed jewel from the Gulf—which cozies up to braised navy beans and guanciale (think bacon, only richer and more delicate). The smart wine list is packed with loads of surprisingly affordable bottles, which, if you plan to have a couple of glasses each, is definitely the way to go. Try the Miner “Simpson Vineyard” Viognier or MacRostie Chardonnay—both are terrific with the fish.
No meal at FIG, however, is complete without something from the “vegetables for the table” portion of the menu. I absolutely gobble down the mustard butter-glazed pan roasted cauliflower (a restaurant specialty) and roasted beets with a touch of sherry vinegar. I realize these are things we refused to eat as kids, but at FIG, chef Mike Lata makes them amazing. 232 Meeting Street, Charleston, SC; (843) 805-5900. http://www.eatatfig.com
Do you have a favorite restaurant in Charleston?
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