What You'll Get
- $20 toward fresh breakfast and lunch at Fig Tree Café
- Beach & Bay Press’s Best New Restaurant 2009
- View menu
- Organic and locally grown ingredients
- Plenty of vegetarian options
- Cozy café atmosphere
- Picket-fence-enclosed patio
- Pet-friendly
- Open from 8 a.m. to 2:30 p.m.
- Closed Tuesdays and Wednesdays.
Reviews
Fig Tree Café made ABC 10 News’s A-List 2009 and was featured in Beach & Bay Press. Beach & Bay named it to six categories in its 2009 Readers’ Choice Awards; Fig Tree took gold as the Best New Restaurant, Best Breakfast, Best Sunday Brunch, Best Patio Dining, and Best Pet-Friendly Restaurant, and silver in Best Catering. > * The café focuses on selecting high-quality, locally sourced ingredients and turns out generously-sized servings. Among its most popular dishes are the organic veggie-filled Windnsea Omelet made with locally laid free-range eggs, a Cobb salad featuring an interesting twist of dried cherries and a BLT served on a croissant with the unexpected addition of turkey and avocado. – Nicole Sours Larson, Beach & Bay Press > * The seating is under 4 beautiful ficus trees, surrounded by a white picket fence. Fresh ingredients such as house grown rosemary make for amazing food! – ABC 10
Eighty percent of Urbanspooners recommend it, and Yelpers give it four stars: > * They have mostly outdoor seating in a festive looking little patio or back garden area…I felt like I was eating in someone’s backyard garden, only none of my friends can cook like that! – Jana H., Yelp
The Fine Print
Limit 1 per table. Not valid toward catering, or with other offers. Must use in 1 visit; no cash back. Tax and gratuity not included. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About 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.