I passed by Figs yesterday during their pre soft-opening (they’re planning to open to public at the end of November). The restaurant is a high-end pizzerias in the Boston area founded by the popular chef Todd English. This is their first store in the Middle East and they have brought chefs right from Boston to train staff.
To start off we had their Confit Chicken Tender which had gorgonzola aioli and calabrese glaze. The chicken was really crispy from the outside and tender from the inside. The sauce they had with this appetizer had a unique taste which I liked. This is the first appetizer I’m having on my next visit. We also tried their Sweet Potato Brava (photo in gallery).
The salad was probably my favorite part. Although it was a Greek Style Romaine salad it was nothing like Greek salads I ordered before, they’re usually plain and come with vinegar. As you can tell presentation played a big role in this restaurant, it was covered with oregano feta dressing and had a phyllo triangle, which I haven’t tasted before.
Next up was the Portobello Pizza, Figs is popular for their pizzas so you have to at least try one when you’re there. The wild mushroom purée tasted fresh, the bread was crispy on the edges by moist in the middle. I liked the thickness of the dough, wasn’t very thin nor too thick. The fontina cheese played a big role in changing the taste.
The Chicken Parmesan was pretty heavy for my liking since it had both a thick crispy chicken and rigatoni mozzarella pasta. I would have probably finished it if I was super hungry. The cheese on top is light so it won’t change the taste all the much. I would recommend this one for the chicken lovers.
The chocolate ice cream dessert was made by Figs Boston chef who was only there for a few days. The jelly like chocolate is called fettuccine jelly if I’m not mistaken while the small red bits are salmon roe caviar. The chocolate dessert was delicious simply put, wasn’t heavy either.
I don’t normally post photos of people in my food reviews because I like to focus on just food but I had to mention Chef James. He’s one of the chefs that came from Boston and is leaving today. Was such a humble insightful person with a great taste in food. He explained how he expected food to be light in Kuwait because it’s such a hot country but on the contrary was relieved to find things like Machboos and Kebab.
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