Mike Lata's downtown restaurant has been one of Charleston's defining tables since 2003 — a James Beard winner running a Lowcountry menu rooted in Carolina farms, heritage grains, and the daily catch. The fish stew is the dish that put FIG on the map; the menu changes constantly with what's coming in. The room is warm and unfussy in a way that's increasingly rare for restaurants this important. For Charleston Southern cooking at its most quietly serious.