FIG is fantastic.
To reply to two posts below: I understand that there are bad service nights, and scales on a fish are certainly a bad thing, but my wife and I have never had a bad food experience at FIG. Keep in mind that the feedback of a vegetarian, in a non-vegetarian focused venue, will need to be taken with a big coarse grain of salt. What should be expected when a person bases their review completely off side dishes, and excludes some of the best offerings? And of course, a steak is a steak is a steak.
My tried and true dishes have been the beef short ribs, sweet breads, trigger fish, and fish stew en cocotte. The sweet breads are slap your mother good, and my wife dreams about the trigger fish. For apps, I’ve found near godly experience with the chicken liver pate, frisee salad (lardons and poached egg), beef tartare, and terrine. For wines we leave ourselves to the pairings of the wait staff, and have enjoyed wonderful pinots and gewürztraminers.
Overlook the posts of those few naysayers. FIG is restaurant perfection, and this experienced eater has had to look mighty hard to find something that comes close.
Those that have made the above comment either ordered the most boring and safest dishes on the menu, or have had their tongues basted by way too many trans fats and high fructose corn syrups. No disrespect to their opinions, I mean, they are entitled, but the food here is amazing. Those that love fresh local fare can do no wrong. In house bread for the po’ boys, with oysters and shrimp? House made pickles? Rabbit livers, and pan fried pompano? Crawfish etoufee? Boudin balls and head cheese? What’s not to like? I also disagree with the author of the article: this is exactly the type of place where you want to take your out of towners. They will go back home filled with jealously, but a great memory.
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