skip to main |
skip to sidebar
Summer Lunch Series Part 5: Figs
Figs is an upscale pizza restaurant with locations in Boston's Beacon Hill and Charlestown neighborhoods and is one of many successful ventures by celebrity chef and restaurateur Todd English. I've been to Figs in Charlestown (67 Main Street) a few times prior to this lunch outing, and it has never disappointed.
Today was no exception. I went into work for a couple hours in the morning for a meeting (on my day off, I know!) and stepped out around noon, excited about the choice before me: Lunch. Strolling down main street I ventured into historic Charlestown with its quaint brick sidewalks and tree lined streets. I gave my oldest bestest friend Jen a call on a whim - it was a work from home Friday for Jen and just like that I had myself a lunch companion. Here are the both of us looking our best in San Francisco - 2008.
Since I was home free for the weekend, it was time to celebrate. I started with a glass of Prosecco ($9).
I'm enamored with that glass sans stem. I think its provides a generous pour of bubbly. 
The ambiance is simple and inviting. Chestnut hardwood floors and rust colored walls with photographs of fresh ingredients meet cozy booths in the windows that overlook main street and a bar that seats five.
The specialty pizzas at Figs are unique, from the free-form shape, to the paper thin crust, to the remarkable combinations of fresh ingredients. Smaller portions of their pizzas are available on the lunch menu. I ordered the Bianco ($8.50) Mozzarella, sweet onions, fresh tomatoes, arugula, extra virgin olive oil and balsamic vinegar.
The delicate crispiness of the crust is achieved by a special technique used in making the dough and a short cooking time at a very high temperature. (Source: Figs takeout menu).
The arugula leaves are fresher than any you will ever come across. Actually, served on that pizza is more like the entire length of the arugula plant. It proves to be a tad unmanageable - but worth it. I think the abundance of leafy greens on this pizza are what make it stand out. That and the bold colorful red and yellow tomato chunks. The sweet onions baked into the cheesy mozzarella crust provide a contrast in flavors adding depth to the olive oil and balsamic drenched vegetables. Jen had a Greek Salad ($7.50) hearts of Romaine, organic grape tomatoes, red onions & feta cheese, topped with chicken (optional - add $2).
Pet peeve: Figs doesn't have its own website. None of Todd English's restaurants do. The menu posted in the Figs page is lacking a wine list. Hence why I also can't remember the name of this afternoon delight.
Who cares about the name. The Prosecco was crisp, refreshing and comped. And that made my afternoon. I think it's good for business when a restaurant recognizes returning customers (Jen!) who are generous tippers. I also have a suspicion our waiter this afternoon might have been the same guy who waited on us when we were in a few months back for dinner. 
At that dinner we shared the Fig & Prosciutto ($18.50) crisp rosemary crust with fig & balsamic jam, prosciutto & gorgonzola cheese. That's right. I couldn't pass up the opportunity to share this gem of a pizza. A match made in heaven of sweet fig jam, salty prosciutto and creamy sharp gorgonzola.
There was no way I could finish my Bianco. Even the downsized lunch portions are generous. To-go box in hand, I hugged Jen goodbye and continued down main street, over the Charlestown bridge and home to the North End. Home to catch up on TV shows filling my DVR and to pack for Portsmouth, New Hampshire!
Today was no exception. I went into work for a couple hours in the morning for a meeting (on my day off, I know!) and stepped out around noon, excited about the choice before me: Lunch. Strolling down main street I ventured into historic Charlestown with its quaint brick sidewalks and tree lined streets. I gave my oldest bestest friend Jen a call on a whim - it was a work from home Friday for Jen and just like that I had myself a lunch companion. Here are the both of us looking our best in San Francisco - 2008.
Since I was home free for the weekend, it was time to celebrate. I started with a glass of Prosecco ($9).
I'm enamored with that glass sans stem. I think its provides a generous pour of bubbly. 
The ambiance is simple and inviting. Chestnut hardwood floors and rust colored walls with photographs of fresh ingredients meet cozy booths in the windows that overlook main street and a bar that seats five.
The delicate crispiness of the crust is achieved by a special technique used in making the dough and a short cooking time at a very high temperature. (Source: Figs takeout menu).
The arugula leaves are fresher than any you will ever come across. Actually, served on that pizza is more like the entire length of the arugula plant. It proves to be a tad unmanageable - but worth it. I think the abundance of leafy greens on this pizza are what make it stand out. That and the bold colorful red and yellow tomato chunks. The sweet onions baked into the cheesy mozzarella crust provide a contrast in flavors adding depth to the olive oil and balsamic drenched vegetables. Jen had a Greek Salad ($7.50) hearts of Romaine, organic grape tomatoes, red onions & feta cheese, topped with chicken (optional - add $2).
Pet peeve: Figs doesn't have its own website. None of Todd English's restaurants do. The menu posted in the Figs page is lacking a wine list. Hence why I also can't remember the name of this afternoon delight.
Who cares about the name. The Prosecco was crisp, refreshing and comped. And that made my afternoon. I think it's good for business when a restaurant recognizes returning customers (Jen!) who are generous tippers. I also have a suspicion our waiter this afternoon might have been the same guy who waited on us when we were in a few months back for dinner. 
At that dinner we shared the Fig & Prosciutto ($18.50) crisp rosemary crust with fig & balsamic jam, prosciutto & gorgonzola cheese. That's right. I couldn't pass up the opportunity to share this gem of a pizza. A match made in heaven of sweet fig jam, salty prosciutto and creamy sharp gorgonzola.
There was no way I could finish my Bianco. Even the downsized lunch portions are generous. To-go box in hand, I hugged Jen goodbye and continued down main street, over the Charlestown bridge and home to the North End. Home to catch up on TV shows filling my DVR and to pack for Portsmouth, New Hampshire!
No comments:
Post a Comment