FIG

“From start to finish, the food, drinks, and service were incredible.”

G T★

I was so hyped for this place since it was featured on Bourdain shows Parts Unknown and No Reservations. I don't think a restaurant gave me this level of disappointment and I cannot recommend it. I guess at that time it used to be good, but for the price - the flavors and proportions feel like a scam and I had much much better food elsewhere. I was very disappointed in the oysters, fish stew and carolina gold rice pudding. The rice pudding I felt was not cooked well enough and the rhubarb in it felt like chewing on sour celery. There was sand in one oyster. The fish stew felt like a cheap soup

Karl Brumback★★★★★

Lucked into a reservation during SEWE weekend. Bartender and service were great. The standouts were our fish entrees. Both were delucious, but my snowy grouper was my best in memory. Petfectly cooked and seasoned and an interesting preparation. We will be back!

Gavin Rubin★★★★★

FIG is one of the greatest restaurants in the United States. Came here twice in a week, once alone and once with family and could not have been more please each time. The Eggplant and Cottage cheese is a must, even if you don’t like cottage cheese or eggplant, you will walk away a devotee of both. The menu changes every day so I can’t really tell you what to order but your waiter absolutely can! The servers, in addition to being among the most hospitable I’ve ever encountered, are some of the most knowledgeable and genuinely devoted people I’ve run across in any profession. If you want low cou

Sara Govero★★★★★

Food Is Good, says FIG in Charleston and I couldn’t agree more. This is one of those places where you sit down and immediately trust them with your life. They know everything about fish!They must have magic fishermen! The encrusted flounder was…I don’t know how something could be this good. Perfectly cooked! You know that crunch we’re always chasing in a bite? This is it. FIG quietly serves one of the best seafood meals you’ll have and lets you spiral about it later. I rarely go back to restaurants because I always want to try new ones. This was my 3rd time going to FIG. Let that be the revie