Golden Fig might have opened in the former OTC space by OTC's former restaurateur Michael Sullivan, but it quickly held its own, thanks to executive chef Tomas Prado, who gave the restaurant its own unique identity by serving fresh from the farm, Florida-inspired fare.
Prado, whose resumé includes heavy hitters like The Bazaar, DB Bistro Moderne, Café Boulud, and My Ceviche, is now putting the finishing touches on a new weekday lunch menu, set to start Monday, August 24. The menu features a range of items made with ingredients chosen from small farms and purveyors. The result is a variety of daytime options that are more healthful than the usual sandwich filled with nitrate-laden cold cuts.
The menu, served Monday through Friday from 11:30 a.m. to 3 p.m., offers a variety of small plates that won't fill you up like Cox Farms crispy pork belly served with housemade IPA mustard ($8); a Hudson Valley foie gras parfait served with spiced mango compote and Zak the Baker toast ($15); Atlantic tuna tartare tossed in preserved lemon and saffron aioli served shaved egg yolk and fresh fried potato chips ($15); and Virginia ham croquettes, made with ham from Edwards Farm ($8).
Salads include a Homestead farmers' salad made from shaved in-season vegetables, citrus, herbs, and lemon vinaigrette ($10), and a chicken and Bibb lettuce salad with heirloom tomatoes, red onion, and buttermilk dressing ($15).
Sandwiches include a turkey club made with roasted turkey, bacon, basil aioli, lettuce, and tomato ($13); a croque Americano with Edward’s Farm country ham, melted cheddar cheese and mesclun greens ($12); and a grass fed burger with beef from Joyce Farms, topped with aged cheddar, housemade pickles, caramelized onions, and a golden sauce ($15).
Golden Fig will also present an assortment of market vegetables that include oyster mushrooms from Signature Farms, sauteed in sherry vinegar and topped with smoked cheddar ($8), a vegetable stir-fry made with zucchini, squash, and beans sprouts from local Homestead farms, served with quinoa ($8); and Paradise Farms' crispy calabaza blossoms stuffed with ratatouille, and served with romesco sauce, finished with lemon zest ($10).
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There's no reason to deprive yourself of dessert at lunch, especially when the offerings include a sundae with chocolate stout, cinnamon, and malted milk ice creams; an organic peach cobbler with cinnamon ice cream; and a s'mores jar with layers of chocolate mousse, torched marshmallow, and graham cracker. All desserts are $9 each.
Golden Fig also offers a daily snack menu from 3 to 6 p.m., before opening for dinner from 6 to 10 p.m. Monday through Thursday; 6 to 11 p.m. Friday and Saturday.