If you're looking to sink your teeth into a freshly prepared dish bursting with Mediterranean flavors, don't miss the new dining experience at Figue in La Quinta.
Swordfish — Photo courtesy of Marco Combs
The restaurant's mission? "Find the shortest, simplest way between Earth, the hands and the mouth." And these values shine through in everything from provencale beef daube (Kobe beef cheek atop saffron risotto with orange and olive ragu) to kibbe (Lebanese lamb and bulgur wheat meatballs with cucumber salad and hummus).
"The one standard we set from the start is no compromise," said Lee Morcus, owner and longtime Coachella Valley restauranteur.
Opened in spring 2013, Figue focuses on fresh ingredients and wholesome food rather than happy hours or processed ingredients. Heading up the Mediterranean menu is executive chef Francois de Melogue, who boasts both 20 years of experience and a 2,000-volume cookbook collection. The Mediterranean menu at Figue – which includes a sampling of Greek, French, Spanish, Italian and Moroccan flavors – draws influence from both Melogue's childhood summers spent in France and Morcus' Lebanese heritage.
Calamari — Photo courtesy of Marco Combs
Figue also uses its harvest from its onsite olive trees, figs trees and lavender garden to create signature dishes and drinks.
Adding to the Figue experience are the decor and architectural notes that seem like a slice of Santorini. Several dining areas blend seamlessly with one another, such as the blue-walled, sofa-laden lounge and the pristinely white, high-ceiling dining room. A charcuterie bar and outdoor lounges also add different flavors to a night at Figue.
Figue sign — Photo courtesy of Marco Combs
Whether you feel like sharing a meal with new friends at a communal table, watching the chefs work their magic from the charcuterie bar or enjoying a romantic dinner for two in the dining room, you'll find plenty of reasons to visit Figue again and again.