Announcing: Charleston’s 2019 James Beard Semifinalists

From stellar service to the always-changing menu rooted in honest, seasonal ingredients, this restaurant deserves all the praise. And we can’t forget the Outstanding Wine Program, for which FIG won the James Beard just last year. A meal at this convivial destination hits every note.

Behind every perfectly executed restaurant is a polished restaurateur. The Macintosh boasts craveable Southern-inspired, technique-driven fare; a far-reaching bar program that includes rotating cocktails and specialized beers; a deeply hospitable staff, and an environment that feels like an extension of the city in which it resides. We can thank Steve Palmer for holding it all together.

When a chef with a local resume that includes Xiao Bao Biscuit and the Ordinary goes out on his own, it’s in your best interest to check out what he’s onto. Add to that his signature—pizza paired with natural wine—and you’ve got an of-the-moment concept, exquisitely realized. Pies are Neo-Neapolitan and wood-fired and plates (Caesar with kohlrabi, smoked sweet potatoes) are driven by the farmer’s market. It’s all delicious.

House-made charcuterie, fresh local fish and produce, and a comprehensive in-house canning program form the roots of The Grocery’s thoughtful culinary program, crafted by Kevin Johnson. When it comes to cooking elevated Southern classics, like fried oysters with deviled egg sauce and Lowcountry seafood pilau, he’s one of the country’s best.

Locals and visitors alike flock to Sullivan’s Island for its idyllic seaside setting, for sure, but mostly for Jacques Larson’s playful fusion of French, Italian, and Spanish cuisine. From griddled crispy octopus with green olive tapenade to an array of toothsome pastas and creative pizzas—like the Duck Duck Goat topped with duck confit, three cheeses, watercress, and orange agrumato—this chef delivers in a big way.