Fig is a fancy Italian restaurant at the base of an apartment complex on South Lamar. It’s sleek in a Restoration Hardware kind of way, with dark walls, black leather chairs, and overhead lights that look like large, wavy potato chips. This is a cute spot for a more-than-casual date night, and an even better one for happy hour, when you can get a handful of cocktails, small plates, and pastas for around $10.
The food can be hit-or-miss, and dishes occasionally feel over-engineered. Housemade pappardelle is perfectly al dente and comes with a rich, gamey lamb neck ragu, but it gets buried under caramelized fennel, pickled raisins, spiced pistachios, and mint gremolata. On the other hand, simpler plates shine—like fried Japanese eggplant with red curry and Vietnamese nước chấm—even if they seem to have taken a wrong turn on the map somewhere. Here, less is more. Stick to the dishes that don’t overcomplicate things, and you’ll be fine.
Food RundownCocktails
The signature cocktails are creative and playful, but not very balanced. An old fashioned might be too boozy, while a spicy tequila drink tastes like someone spilled too much lime juice in it. Stick to the nicely curated wine list, including plenty of options by the glass.
photo credit: Nicolai McCrary
Hokkaido Scallops
The scallops are large, buttery, and tempura-fried to a crispy finish. The house-cured red caviar adds a nice briny pop, and the koji emulsion gives them some creaminess (but mostly tastes like mayo). These are a solid starter.
photo credit: Nicolai McCrary
Japanese Eggplant
Some of the pieces are dry-fried, others battered and crispy. All of them are swimming in a tasty red curry broth brightened up with fish sauce, lime, and sugar. It’s a great dish that feels a little out of place at a restaurant with “Italian” in the name.
photo credit: Nicolai McCrary
Cobia Crudo
A beautiful and tasty plate that is a welcome departure from the hamachi crudos seen at 90% of restaurants these days. The chili crisp gives it heat, while blood orange, cilantro, and green garlic and hibiscus vinegar add some brightness.
photo credit: Nicolai McCrary
Mint Pappardelle
The noodles are thick, chewy, and cooked perfectly, and the lamb neck is gamey and rich. But it’s also paired with very potent pickled raisins that compete with everything else going on, resulting in a dish that could be great if it just took a few steps back.
photo credit: Nicolai McCrary
Texas Red Fish
The fish is paired with pickled okra and a seaweed crema that tastes like ranch dressing went for a swim in the ocean. There’s a little too much brine flavor going on. Skip this and order more pasta.
photo credit: Nicolai McCrary
Desserts
Desserts steal the show here, including a chocolate ice-box pie with caramelized white chocolate gelato and peanut butter. Pair it with an amaro for a grand finale.
photo credit: Nicolai McCrary
Dining and Cooking