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#89820 03/12/2016 08:45 AM
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Has anybody been to Fig since they moved.Is it the same menu.

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bigkahona #89821 03/12/2016 08:57 AM
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I just went at Regatta with JD and Wendell and Deisy. I think it appears to be about the same menu. I ordered lamb chops and they didn't offer me any sauce choice with it, and none came. Unfortunately, the lamb chops were overcooked--twice. They did take half my meal off. JD and Deisy had scallops and they enjoyed their meals very much. Wendell had a chicken ceasar, I think, and I think he thought his meal was good also. The location is very nice, with a neat view out over the street. I would definitely go back, but I would not personally order the lamb chops again. That was very disappointing.


Carol Hill
bigkahona #89822 03/12/2016 09:05 AM
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We were there a couple of weeks ago with a large group of people. Our meals were very good with a good variety of sauces left at the table to pick from. The sauces appear to be served with all meals. I think it's the same menu as the previous location, but I also think they have added a few selections. Love the new location, and the atmosphere is NOTHING like the old place . . . .very different!

Cheryl_Ted #89823 03/12/2016 09:18 AM
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Usually with a large group they do bring all the sauces. The night 4 of us went nobody initially asked nor did the waitress offer. I am sure had we asked the sauce would have been served. With the scallops as good as they were, I really did not need a sauce.

I am almost thinking the lamb chops are partially cooked ahead of time as they did appear to be overcooked and Chuck mentioned that also. I don't eat lamb so I really don't know what med-rare would look like to begin with.

They were extremely busy on our second visit. Randy was working the kitchen and never made an appearance.

Still a very good place and a good value with a nicer location now.

BTW, that LARGE group depleted the pinot noir wine supply as they only had one bottle the night 4 of us went!


J.D.
Cheryl_Ted #89824 03/12/2016 09:18 AM
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JD said that you guys liked your meals. Actually can't figure out from your note, did you like the atmosphere or not? I did.


Carol Hill
Carol_Hill #89825 03/12/2016 09:31 AM
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I loved fig when it was at the old location. Looking forward to May to go to the new location. I was brought up on lamb. To me the only way to eat lamb is rare to medium rare.

SXMScubaman #89826 03/12/2016 09:47 AM
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For sure, I ordered mine medium rare and it was at least medium well.


Carol Hill
Carol_Hill #89827 03/12/2016 11:28 AM
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I'm surprised they didn't offer and/or bring the sauce, as that seemed to me to be what the restaurant was all about. I only went once, and that was in the old location. I wasn't particularly impressed; the food was very basic and without the sauces had very little flavor.

Carol_Hill #89828 03/12/2016 11:32 AM
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There was one other table having issues with their food also.
The wife loved her scallops and the chicken salad was good.

SXM??? Wendell

GaKaye #89829 03/12/2016 11:43 AM
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Quote
GaKaye said:
I'm surprised they didn't offer and/or bring the sauce, as that seemed to me to be what the restaurant was all about. I only went once, and that was in the old location. I wasn't particularly impressed; the food was very basic and without the sauces had very little flavor.


Hi, Georgia,

I'm very surprised about the sauces, too, but I'm smiling reading your post because what you didn't like about the old FIG was exactly what we did enjoy. Low-key and nothing fancy, but every time we went the food was consistently good and reasonably priced - I always likened it to our favorite neighborhood Greek restaurant here at home. Reading all these comments about the new FIG, I'm becoming a little nervous about the possible changes. <img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" />


Respectfully,

pat



"Always keep your words soft and sweet, just in case you have to eat
them."
pat #89830 03/12/2016 11:55 AM
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I don't think you have anything to be nervous about. Perhaps some growing pains with the new location and the amount of business. In talking to Randy, he indicated it is still a learning process with the new location.

He said they had tables inside and nobody wanted to sit inside. All tables are outside and now he has people asking for inside dining.

There was a large group beside us and I know at least one dish was sent back but I have no idea the reason.


J.D.
ruralcarrier #89831 03/12/2016 12:06 PM
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TY for that and you know me -- always willing to give someone/something a second chance and in this case, since it wasn't yet open when we were last there in December, this will be our first time to the Maho location and I am looking forward to it. We'll see........ <img src="http://www.traveltalkonline.com/forums/images/graemlins/dine.gif" alt="" />


Respectfully,

pat



"Always keep your words soft and sweet, just in case you have to eat
them."
SXMWendell #89832 03/12/2016 12:41 PM
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Ok, I wasn't paying any attention to other tables. Did you see what they had?


Carol Hill
pat #89833 03/12/2016 12:44 PM
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Exactly where in Maho is Fig?

GaKaye #89834 03/12/2016 12:45 PM
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On lamb, a lot of times I don't want any sauce with it, so that wasn't a big deal at all to me. If the lamb hadn't been overcooked, I wouldn't even had noticed the lack of sauce. I guess Chuck had a problem with overcooked lamb also, but I don't think sent his back.


Carol Hill
Carol_Hill #89835 03/12/2016 12:52 PM
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Carol,

I'm thinking from my own experiences here at home, getting rack of lamb just right can be tricky. I cook it often and it's one of those things that sometimes works and sometimes doesn't.

We went to Dreams once and I ordered the lamb medium raw and kidded with the server to that effect. When it came out we both new it wasn't done right and she immediately offered to have the chef do a new one although we declined the offer. It was still very tasty but sadly, not what I wanted. So I know the lamb can be iffy, even at Dreams.... That's one of the things I often order at Antoine's because Chef Pierre never disappoints. But even there, there's always a first time.....


Respectfully,

pat



"Always keep your words soft and sweet, just in case you have to eat
them."
pat #89836 03/12/2016 01:00 PM
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pat said:

Hi, Georgia,

I'm very surprised about the sauces, too, but I'm smiling reading your post because what you didn't like about the old FIG was exactly what we did enjoy. Low-key and nothing fancy, but every time we went the food was consistently good and reasonably priced - I always likened it to our favorite neighborhood Greek restaurant here at home. Reading all these comments about the new FIG, I'm becoming a little nervous about the possible changes. <img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" />


And that is exactly why they make chocolate and vanilla!

GaKaye #89837 03/12/2016 01:01 PM
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You've got that right, My Friend! <img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" />


Respectfully,

pat



"Always keep your words soft and sweet, just in case you have to eat
them."
pat #89838 03/12/2016 01:45 PM
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Pat,

Sear it then put it in a 375 oven. When a meat thermometer reads 135 take it out and let it rest for 10 minutes. It should be just between MR and MED.

Last edited by TravelHat; 03/12/2016 01:46 PM.
Carol_Hill #89839 03/12/2016 02:01 PM
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It was the table of about 8 behind you. Didn't see what the person had but there wat 2 waitstaff that a gentelman was talking to.

SXM??? Wendell

TravelHat #89840 03/12/2016 02:04 PM
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Thank you......my DH absolutely loves rack of lamb! I usually make it with a Dijon mustard crust or sometimes, with a Gorgonzola sauce. And sometimes we cut it into chops and grill it...... Sometimes it comes out perfect and sometimes not so........but it's still always good!

And after all that, I wish I'd planned on lamb for dinner tonight! <img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" />


Respectfully,

pat



"Always keep your words soft and sweet, just in case you have to eat
them."
SXMWendell #89841 03/12/2016 02:52 PM
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OK.


Carol Hill
pat #89842 03/12/2016 11:33 PM
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I thought the Dijon was my secret ingredient. <img src="http://www.traveltalkonline.com/forums/images/graemlins/chef.gif" alt="" />

Last edited by TravelHat; 03/12/2016 11:34 PM.

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