Fig Resturant

Has anybody been to Fig since they moved.Is it the same menu.

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.

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!

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!

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.

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.

For sure, I ordered mine medium rare and it was at least medium well.

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.

There was one other table having issues with their food also.
The wife loved her scallops and the chicken salad was good.

SXM??? Wendell

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="" />

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.

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="" />

Ok, I wasn't paying any attention to other tables. Did you see what they had?

Exactly where in Maho is Fig?

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,

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.....

And that is exactly why they make chocolate and vanilla!

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="" />

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.

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

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="" />

OK.

I thought the Dijon was my secret ingredient. <img src="http://www.traveltalkonline.com/forums/images/graemlins/chef.gif" alt="" />