Sunday, April 1, 2012

Figo a-go-go

I don't see how I haven't been coming here for years. It boggles my mind. This is one of the best restaurants in Atlanta.

All things running through my head last night as I was loving every bite of what I ordered at Osteria Del Figo in Midtown. I had been telling Sofi for years that I've wanted to try the place, and last night just seemed to work out perfect for it. Turns out the place is right in front of the Goat Farm, an Atlanta concert venue / art gallery / hangout spot where some friends and I were going to see Circulatory System perform at the WREK music festival. Anyway, enough about my underground social life, time for the food!

Figo has an interesting concept going on. You order at a counter, pay, then grab a brightly colored pepper and go sit down. They have a dizzying array of pastas, raviolis and salads. Being the glutton that I am, I ordered one of their specials, ravioli di cippola. For those of you who don't speak Italian (myself included) this was marscapone-stuffed ravioli with Vidalia onions and balsamic. Sofi ordered a massive arugula salad with Parmesan and a lemon vinaigrette.

We sat on the back patio since it was really nice out last evening. We were brought some delicious salt focaccia with olive oil and water in pasta sauce jars (which Sofi was completely impressed with). Shortly thereafter, our food arrived, then quickly disappeared as I realized this was just about one of the best meals I've had in years. Seriously to die for. The raviolis were perfectly cooked and the creamy marscapone was light and paired remarkably well with the acidity of the onions and vinegar. Sofi loved her salad: "simple, fresh, and just what I wanted" as she reported to me.

Virtually as soon as we were done eating, it was on to dessert. Although not usually something I fancy (I have more of a savory than a sweet tooth), the torta della nona, a lemon tart, sounded fantastic. When it arrived, it tasted even better than it looked. The closest thing I can equate it to would be a lemon curd filled pie crust with almonds. I have committed myself to making this at some point, probably with Myer lemons which I have been using lately. Figo inspired me to write up a menu of sorts for an Italian meal in the coming weeks, so stay tuned for that.

I'll say it again: I don't see how I haven't been coming here for years. This place lives up to any hype you hear about it.

I know I'll be back, sooner rather than later. Seriously, if you're in Midtown, you're literally crazy if you don't at least consider Figo. Don't make the same mistake I did. Go. Go now! Well maybe not now. It's 11:19 and they are probably closed.

Osteria Del Figo on Urbanspoon

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