Flying Fig executive chef-owner Karen Small serves locally sourced dishes that can include stuffed local banana pepper, molasses-glazed Ohio pork loin, and seared striped bass.
From the restaurant's website:
"The Fig, as we are affectionately called by our customers, has long been at the forefront of the farm-to-table movement. In our 11th year, it is our goal to continue supporting small family farms and local food artisans. The Flying Fig creates critically acclaimed menus that evolve frequently to reflect seasonal availability. Our atmosphere reflects our diverse neighborhood and is casual and friendly."
"Flying Fig on the near West Side serves duck in a one-two punch of perfection. The breast is seared, still fresh and delicate in its medium-rare juices. The thigh and leg are roasted into a fork-tender state. ... Don't get me going on the chicken, my second-favorite dish there. ..."
— Debbi Snook,
The Plain Dealer
Full bar. Serving lunch Tue–Fri, dinner Tue–Sun. Sat–Sun brunch 11 am–3 pm. Closed Mon.
Flying Fig executive chef-owner Karen Small serves locally sourced dishes that can include stuffed local banana pepper, molasses-glazed Ohio pork loin, and seared striped bass.
From the restaurant's website:
"The Fig, as we are affectionately called by our customers, has long been at the forefront of the farm-to-table movement. In our 11th year, it is our goal to continue supporting small family farms and local food artisans. The Flying Fig creates critically acclaimed menus that evolve frequently to reflect seasonal availability. Our atmosphere reflects our diverse neighborhood and is casual and friendly."
"Flying Fig on the near West Side serves duck in a one-two punch of perfection. The breast is seared, still fresh and delicate in its medium-rare juices. The thigh and leg are roasted into a fork-tender state. ... Don't get me going on the chicken, my second-favorite dish there. ..."
— Debbi Snook,
The Plain Dealer
Full bar. Serving lunch Tue–Fri, dinner Tue–Sun. Sat–Sun brunch 11 am–3 pm. Closed Mon.