FIG

Lucked into a reservation during SEWE weekend. Bartender and service were great. The standouts were our fish entrees. Both were delucious, but my snowy grouper was my best in memory. Petfectly cooked and seasoned and an interesting preparation. We will be back!

Magical from start to finish. The gnocchi à la bolognese was pillowy and rich, the amberjack with squash velouté was beautifully balanced, and the wagyu with bordelaise was truly out of this world. Dessert sealed it: sticky sorghum pudding with almond ice cream. warm, decadent, and unforgettable.

We've been trying to get into FIG for a few years and the reservations are always late at night. We went yesterday around 6:30 and they get us a seat near the bar. Lauren, our server was amazingly informative and answered all of our questions in detail. Never had an empty water or wine glass. The food was outstanding and the atmosphere is pleasant and lively at the same time. Place was full all of the time. Outstanding restaurant and highly recommend but try going in and asking for an available seat without a reservation. You can always eat at the bar.

Excellent restaurant. There was a little issue with the reservation time we made and hostesses seemed a little overwhelmed. But the manager eventually sorted it out and took charge with a professional and supportive demeanor. The evening was very pleasant, our waiter very good and the food excellent - they were just recognized by the Michelin Guide for a reason. Perhaps the reason for the slight confusion initially - make a reservation, you won’t be disappointed.

Where to begin … 1. Just WOW 2. Make your reservation 4 weeks to the day at noon EST, or don’t plan on getting a table (walk-in bar seating is available) 3. Ask for one of Moss’ tables 4. Do not go if you cannot afford the entire experience 5. Ignore #4, because even having a single cocktail is worth a visit. FIG was recommended by a local I have known for years. The menu changes daily, so be prepared to not see a single thing on today’s menu when you visit. I had an incredible gin/champagne/Meyer lemon cocktail that I could live on. With my dinner, Moss suggested a 2018 tempranillo-garnacha, which just added to the exquisiteness of the meal. The four of us shared a paté platter and the murasaki with porcini agnolotti with freshly shaved alba truffle (at the table) . The paté was wonde