The Girl and The Fig: A User’s Guide
French-Country Cuisine | House-Cured Charcuterie | Local Wine | Fig Dishes and Cocktails | Casual Gourmet
Starter: charcuterie platter with house-cured meats, housemade pickles, pâté, and terrine
Salad: fig-and-arugula salad, with toasted pecans, house-cured pancetta, and local Laura Chenel chèvre
Entrée: duck confit with farro, chicories, turnips, bacon vinaigrette, and golden-raisin mostarda
Dessert: chocolate and salted-fig caramel trifle, topped with Italian meringue and cocoa nibs
Sunday brunch: Braised short rib benedicit and crispy mushrooms and espelette chili pepper hollandaise
With its high-end cuisine and quirky-chic atmosphere, The Girl & The Fig has not only attracted its share of critical applause, but also appeared in People when Lady Gaga and other half Taylor Kinney were spotted dining on mussels, beet salad, and Fig Kiss cocktails. The restaurant, and its line of cookbooks and condiments, has also been featured in Bon Appétit, Food Network Magazine, O, The Oprah Magazine, Wine Enthusiast, and Wine Spectator.
Meet the Staff
Sondra, Owner: An experienced restaurateur, Sondra is works passionately to create a "quirky and elegant" atmosphere that's unique to The Girl & The Fig.
John, Executive Chef: In addition to curating the standard and weekly prix fixe menus, he helped Sondra develop the products and cookbooks associated with the restaurant name.
Julie, Resident Artist: Her paintings and pastel images undulate with soft colors and rippling contours. Sondra felt Julie's sumptuous work evoked the restaurants' farm-to-table values and intimate focus on detail.
Meet the Meats: The Fig sources its lamb, rabbit, duck, and beef from local farms. Then there's Mano Formate, the restaurant's line of charcuterie. John discovered his love of making salumi when he and Sondra opened another restaurant, Estate, and has since filled the Fig kitchen with daily house-cured batches of bacon, pancetta, prosciutto, guanciale, lonzo, salami, and more.
The Girl & The Fig Cookbook: Publishers Weekly described this tome as "a magnificent specimen of the Wine Country cookbook genre," adding that the recipes "have a relaxed, decadent feel" often amplified by their "elegant simplicity."
Fig Food: This line of jams, chutneys, and herb blends is inspired by recipes from Fig kitchen. They're sold at the restaurant, so patrons can take home some of their favorite flavors.
Julie's art: Prints are available for purchase at the restaurant, as well as on Julie's site.