30 || DISH || Spring 2021
Top 50 Top 50 from page 29
LOCAL ORGANIC BABY FOOD • TOT BOXES • SCHOOL LUNCHES
roots show in an array of creative snacks and tacos, like chopped brisket sliders on brioche buns and smoked shrimp tacos with white bean puree. There’s always a cheffy special or two, like pulled pork empanadas or a pitsmoked pork chop with purple cabbage and apple, and don’t miss out on Home Team’s smoked chicken wings with tangy white Alabama-style sauce. —Robert F. Moss
FIG MODERN AMERICAN
ORDER ONLINE • FREE WEEKLY DOORFRONT DELIVERY
WE CATER
Kids’ Parties! Allergies and Preferences Accommodated
426 W COLEMAN BLVD • MT PLEASANT • LILLIEFUEL.COM
Very Expensive Downtown. 232 Meeting St. (843) 805-5900 eatatfig.com Serving Dinner (Mon.-Sat.)
In 2003, Chef Mike Lata set out to prove that "food is good." After blazing a trail for the robust local farm-to-table restaurant scene, FIG still stands out, winning awards and creating devotees year after year. Although snagging a reservation can be a challenge, the seasonally inspired cuisine and impeccable service are worth the effort. Change is a constant, but stalwart menu standbys like the fish stew provencal and pillowy ricotta gnocchi alla bolognese never fail to satisfy. Be sure to check out the wine offerings, as — along with two nods for Best
Chef Southeast — FIG is also a national James Beard award-winner for Outstanding Wine Program. —Vanessa Wolf
The Glass Onion NEW SOUTHERN
Moderate West Ashley. 1219 Savannah Hwy. (843) 225-1717 ilovetheglassonion.com Serving Lunch, Dinner (Mon.-Sat.), Sat. Brunch
Since 2008, the Glass Onion has exemplified the “neighborhood favorite” category — a restaurant less formal and ambitious than a fine dining spot but still delivering seriously delicious meals. The offering blends the home cooking of chef/owner Chris Stewart’s native Alabama with dishes and styles he absorbed while working in fine dining kitchens, first in New Orleans and then in Charleston. That means hearty, savory gumbo brimming with okra and sausage, Cajun boudin balls with Creole mustard and crisp okra beignets served with spicy red remoulade. A few more adventurous entrees, like a beguilingly dark rabbit ragout with ricotta gnocchi, pop up with regularity alongside hearty Southern classics like shrimp and grits and fried catfish with red rice. It’s a surefire formula for a satisfying meal. —Robert F. Moss