Like attaching a fake mustache to a Halloween mask or cleverly changing your name from Obi-Wan Kenobi to Ben Kenobi, adding a new ingredient to something familiar can render it delightfully unrecognizable. Enjoy inventive eats with today's Groupon: for $9, you get $18 worth of breakfast, lunch, and dinner fare at Fig Tree Cafe's Hillcrest location. The café is open seven days a week from 8 a.m. to 3 p.m. for breakfast and lunch and 5 p.m. to 10 p.m. for dinner.
Fig Tree Cafe has spawned a new second location serving breakfast, lunch, and dinner dishes crafted from organic and locally grown ingredients. Build up energy for a long day observing strangers from a bush as they unload groceries by trying the succulent brioche french toast topped with fresh strawberries and cream ($10.45), or opt for the buttermilk pancakes drizzled with orange-segment syrup ($6.95).
Transplanted East Coasters and time-zone deniers can toast the strike of noon in New York with one of four decadent varieties of benedictine eggs collected from free-range Ramona hens, such as the crab cakes Bennie ($11.50). At dinner, savor gourmet ingredients such as wild arugula, imported pancetta, and fresh basil atop a slew of personal pizzas ($9.95–$14.95) or Italian-inspired entrees such as tequila lobster ravioli ($13.95), swaddled in a chipotle-mascarpone-cilantro sauce.
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 Cafe locations—winning the Hillcrest café second place in CityVoter’s Best Brunch category in 2010. 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.
416 University Ave.
San Diego, California 92103Get Directions