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FIG

Photography Christopher ShanePhotos 6Issue September 2016
Good as Gold: Suckling pig cubes, shishito peppers, scattered butter-beans, and sprinkled benne seeds over crispy Carolina Gold riceNew 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 mascarponePour it on: A drizzle of rendered bone-marrow salsa verde over wreckfish with pureed and cut carrots

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