$9 for $20 Worth of Italian-Inspired Californian Cuisine for Dinner at Fig Tree Café

Hillcrest

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In a Nutshell

Italian-born chef fuses Old World–recipes with local ingredients, creating such dishes as ravioli with chipotle-mascarpone-cilantro sauce

The Fine Print

Expires Jan 23rd, 2013. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per table, 2 per table of 4 or more. Dine-in only. Valid only for dinner after 5 p.m. Valid at Hillcrest location only. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

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$9 for $20 Worth of Italian-Inspired Californian Cuisine for Dinner

The dinner menu includes housemade tequila-lobster ravioli ($16.95) in chipotle-mascarpone-cilantro sauce, free-range chicken cannelloni ($13.95), and personal pizzas ($10.95+). Dinner is served from 5 p.m. to 10 p.m. daily.

Fig Tree Café

At a young age, Alberto Morreale decided on a career as a chef, leaving his Sicilian hometown to cook in restaurants across northern Italy. After moving to San Diego, he started synthesizing Californian influences with his Old World culinary techniques, creating dishes such as his housemade lobster ravioli with chipotle-mascarpone-cilantro sauce and a dollop of tequila.

Chef Morreale’s use of local ingredients in his creative recipes adds to the freshness of dishes at Fig Tree Café's Hillcrest location. The café's other location in Pacific Beach won second place in CityVoter’s Best Brunch category in 2011. The two cafés bake their breads in house, grow their own sprigs of rosemary, and catch their own silverware in a clear mountain stream. The kitchen sources ingredients from area producers, such as a ranch 35 miles outside of town, which supplies the restaurant with natural, free-range eggs.

Fig Tree Café

At a young age, Alberto Morreale decided on a career as a chef, leaving his Sicilian hometown to cook in restaurants across northern Italy. After moving to San Diego, he started synthesizing Californian influences with his Old World culinary techniques, creating dishes such as his housemade lobster ravioli with chipotle-mascarpone-cilantro sauce and a dollop of tequila.

Chef Morreale’s use of local ingredients in his creative recipes adds to the freshness of dishes at both Fig Tree Café locations—winning the Hillcrest café second place in CityVoter’s Best Brunch category in 2011. The two cafés bake their breads in house, grow their own sprigs of rosemary, and catch their own silverware in a clear mountain stream. The kitchen sources ingredients from area producers, such as a ranch 35 miles outside of town, which supplies the restaurant with natural, free-range eggs.

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