Your Northern Italian option. You cannot go wrong with the chef's seasonal tasting menu. Read more.
The fact that 90% of the produce FIG uses is locally & organically grown can’t be ignored. Give it up for Chef Ray Garcia’s emphasis on keeping things fresh. Read more.
Awesome bang for your buck...get the homemade stuffed Shishito Peppers during happy hours. Some craft beers, great Spanish red wine by the glass.
Definitely hit up the bar area for happy hour, which runs from 5pm to closing. (!!!) $5 tapas (blood sausage was good; steak and pan fried rice is must) and $4 drinks (they have Estrella on tap)!
Blood sausage on dark bread with pepper relish? Richly satisfying. Read more.