Philly Restaurant Review #1

Figs……… “I dig the Figs”

11/29/2008

I spent the last weekend in Philly and had the opportunity to try two great restaurants while I was in town. Friday night, I went to the new Stephen Starr restaurant, Parc. It was incredible, and I highly recommended checking it out at some point. On Saturday, I went to Figs, a Mediterranean BYOB located in the Art Museum district. I’d prefer to blog about Figs, because Parc gets enough press on its own because of the well established track record Stephen Starr has in the Philadelphia area.

Figs is a favorite among locals in the area. The flavors are Moroccan influenced, the menu is a Mediterranean mix, and the atmosphere is both intimate and energetic. I got the sense that it’s a family run business because the family feeling extended to the patrons and the chef even came to our table to see how our meal was going. The waitresses wore the traditional Moroccan gowns; and were extremely knowledgeable and helpful when it came to choosing our entrees. Within minutes of being seated someone came to our table to cork our bottle of wine – we didn’t even have to ask. Even more impressive was that they didn’t write down each of our orders and still managed to get everything right.

APPETIZERS

Bread with white bean dip

This was Figs version of “bread for the table.” Complimentary fresh bread with a bowl of white bean dip went pretty fast at our table. The white bean dip had a very genuine flavor, and a distinguishable brown color. Don’t be hesitant to give it a try.

Baked Brie in clay pot

This had my name written all over it. The brie was bubbling when it hit the table so immediately everyone started digging right in. Honey, lavender and toasted almonds were melted on top of the brie, adding extra sweet and salty flavors to the strong and stinky cheese. The Brie was accompanied by triangular baked pita bread circling the plate, which was perfect for dipping. I highly recommend this dish to share. It was a nice twist on the traditional baked brie served wrapped in Philo Dough.

Spinach, pinenut and feta cheese philo triangles

You might as well call me Popeye, because I love spinach and subconsciously order it every time I see it on any menu. With that being said, when you combine it with feta cheese and pineuts, it’s impossible to resist. The presentation on this one was pretty cool, as two squares of spinach wrapped in philo dough were place atop a yogurt tzatziki sauce. Each square was enough for two people, so we split each one up to share. The spinach squares were great, but I wasn’t crazy about the sauce, it overwhelmed the plate and didn’t have enough of a punch. However, this would not stop me from ordering this dish again when I go back.

ENTREES

Crispy duck breast

A plentiful serving of sliced duck overloaded my plate. Each piece lightly crisped and covered in an apple cider honey fig glaze. None of the duck was overly fatty (not Steve Weiner) but had a tender consistency. Each piece had a thin flavor layer of fat- that was not overwhelming and was a huge compliment to the taste of the meat. Usually, I am hesitant to order duck as it is a very fatty meat, but that was not the case at Figs. This dish also came with Fruit bread pudding and sautéed spinach. The fruit bread pudding was luke warm when served to me, but the flavors were still there. If executed well, I think it would have complimented the sweet glaze sauce from the duck very nicely. For someone who cooks sautéed spinach pretty regularly, I feel I can comment on Figs attempt at one of my favorite dishes. They took the spinach out of the pan way too early, as some of the spinach still had its original color and texture from when it was in the package. Other than that, the spinach was good (not great), loaded with garlic and hints of extra virgin olive oil. I might try a new dish on my next visit.

Salmon topped with crab meat

My dining partner, who will continue to remain nameless (not sure how much longer) ordered this, so obviously I had to take a few bites. The dish arrived as A nice piece of salmon topped with a scoop of lump crab meat served atop mashed potatoes with a side of asparagus. The proteins of the dish were very good- the salmon was cooked perfectly and the crab added a nice flavor contrast without overpowering the dish. I did not care for the mashed potatoes – which were not as smooth or hot as I would have liked and the asparagus was not as plentiful. That being said, I did not feel shortchanged by this dish. The fish was a nice size and I enjoyed the flavors.

Figs is a great place to try, especially if you are sick of the same old places in Rittenhouse square or Olde city. Just remember two things before you go. 1) Its cash only. (2) its pronounced Figs, not Fags as Fred Bloom initially thought.

Figs

2501 Meredith St
Philadelphia, PA 19130-2421
Phone: (215) 978-8440

	Restaurant Review Rating Scale
			Total Points Available
Food	8.5		10
Service	9		10
Ambiance	9		10
Bang for the Buck	8		10
Overall	8.5		10
	43		50