When Mike first opened Charleston's FIG with partner Adam Nemirow 10 years ago, his vegetable plate unwittingly overshadowed everything else on the menu. He made veggies with pedigree chic. Now you see farmers' names sprinkled across menus throughout the country, and Mike has turned his attention to the fruits of the sea. I'm convinced his efforts will inspire kitchens well beyond the Lowcountry. You're destined to know your crabber by name in the coming years.