Ambiance
FIG exudes old-world elegance, with formal table settings, soft music, and low lighting. The décor is sophisticated, perfect for a refined dining experience.
Service
The service is impeccable. Our waiter, Bobby Murphy, was exceptionally knowledgeable, walking us through each dish with step-by-step explanations. He knew every ingredient and how each dish was prepared, making the dining experience even more engaging. With a focused menu, it was easy to explore different options without feeling overwhelmed.The service is impeccable. Our waiter, Bobby Murphy, was exceptionally knowledgeable, walking us through each dish with step-by-step explanations. He knew every ingredient and how each dish was prepared, making the dining experience even more engaging. With a focused menu, it was easy to explore different options without feeling overwhelmed.
Food Selection
The menu is compact yet highly focused, encouraging patrons to select one or more starters, followed by a main course and dessert. Each dish is thoughtfully designed to complement the others, creating a harmonious dining experience. The starters include soups, salads, and appetizers, while the mains offer a variety of meat, chicken, and fish options, all rounded off with a selection of desserts.
Appetizers
We dined at FIG with John and our dear friends Chris and Christy and sampled several appetizers. Our favorite was the Ricotta Gnocchi with Lamb Bolognese, followed by the Napa Cabbage Salad, Vine Ripe Tomato Tarte Tatin, and finally, the Pumpkin and Farm Egg Raviolo.
The gnocchi were unlike any we’ve had—light and packed with rich potato and buttery pasta flavor. The bolognese was exceptional, with slow-cooked lamb, fresh herbs, and tomatoes, topped with freshly grated parmesan and mint. It was a melt-in-your-mouth experience, and I could easily eat it every day!
The Napa Cabbage Salad was a refreshing mix of egg, buttermilk, shiitake mushrooms, seeds, and dill, all tossed in a spring mix with a buttery vinaigrette. Each ingredient stood out on its own while still working in harmony.
The Vine Ripe Tomato Tarte Tatin, served with fromage blanc and cured olive oil, was an intriguing dish. The tomato, almost transformed into a savory gelato-like texture, paired wonderfully with the cheese, reminiscent of goat cheese.
Last but still excellent was the Pumpkin and Farm Egg Raviolo in a cream sauce with chanterelle mushrooms. Despite coming in fourth, it was still a standout with its unique combination of flavors, blending the richness of the egg with the creaminess of the pumpkin ravioli.
Main Course Dishes
For the main courses, Christy chose the Wagyu Bavette, Chris opted for the Triggerfish, I went with the Bouillabaisse, and John ordered the Pork Schnitzel.
Each dish was fantastic in its own right: the Wagyu was tender and full of flavor, the Triggerfish was perfectly moist, and my Bouillabaisse featured a delightful mix of fish and seafood in a rich broth of butterbeans, brown rice, and rouille crostini.
However, we all agreed that the standout was the Pork Schnitzel. This beautifully breaded and fried pork chop was elevated with cider vinegar, chicories, rock shrimp, and cornichon. It was hands down the best schnitzel I’ve ever had—and I lived in Germany!
Desserts
The Chocolate Budino was easily my favorite of the three desserts we tried. With its combination of chocolate, caramel, coffee crema, olive oil crouton, and sea salt, each bite delivered a harmonious blend of flavors. It’s rich and indulgent—definitely a bit filling—but absolutely worth it. And if you happen to need a Tums afterward, it’s a small price to pay for such a treat!
The Sticky Sorghum Pudding, served with amaretto ice cream and walnuts, was the star of the dessert. The rich pudding was perfectly complemented by the ice cream, which added a lightness to the dish, making it a delicious finish to such a filling meal.
The Blackberry Sorbet was a refreshing and vibrant option, packed with flavor. It’s a great choice if you’ve had a richer main course, like the schnitzel, as it offers a nice, light finish to the meal.
Final Thoughts
We had a fantastic experience at FIG. However, despite our 5:30 PM reservation, we didn’t finish until 8:30 PM. While you don’t want to feel rushed at a place like this, the long wait time was noticeable. The seating could be more comfortable, perhaps with cushions, and the music occasionally cut in and out.
That said, we thoroughly enjoyed discussing the intricate composition of each dish and how it enhanced the overall dining experience. This is not the place to go if you’re in a hurry, but it’s well worth the wait. Be sure to make your reservations well in advance—28 days is the maximum for online bookings—and then sit back and savor one of the finest meals you’ll ever have.
As for the dress code, jeans might feel a bit too casual, though a jacket isn’t required. For ladies, a cocktail dress, skirt, or dress slacks would be perfectly appropriate.
