From the restaurant's website:
"Whether dining in the cozy interior or on the outdoor villa-style terrace overlooking the San Antonio River, exquisite food and impeccable service are mainstays of the Fig Tree Restaurant. Crisp linens drape tables set with fine china and sparkling crystal in elegant yet homey surroundings. Delicate, highly composed dishes such as Tournedos Rossini with Perigourdine Sauce, Mustard-mint Crusted Domestic Lamb Rack with Lamb Jus, Seared Nori Tempura Yellow Fin Tuna and Cold Water Australian Lobster with Drawn Butter are menu stand-outs. Tableside flamed desserts include Bananas Foster over Vanilla Ice Cream and traditional Baked Alaska."
Reservations suggested. Full bar. Serving dinner nightly.
"Fig Tree has had its ups and downs, but just now it’s soaring with classic French cuisine that has just enough warmth and wit to give it wings. Of the evening’s delights: effervescent Bing cherry soup; bouillabaisse with fennel and eight types of seafood, each cooked perfectly; and tender pâté-stuffed quail."
— Texas Monthly
From the restaurant's website:
"Whether dining in the cozy interior or on the outdoor villa-style terrace overlooking the San Antonio River, exquisite food and impeccable service are mainstays of the Fig Tree Restaurant. Crisp linens drape tables set with fine china and sparkling crystal in elegant yet homey surroundings. Delicate, highly composed dishes such as Tournedos Rossini with Perigourdine Sauce, Mustard-mint Crusted Domestic Lamb Rack with Lamb Jus, Seared Nori Tempura Yellow Fin Tuna and Cold Water Australian Lobster with Drawn Butter are menu stand-outs. Tableside flamed desserts include Bananas Foster over Vanilla Ice Cream and traditional Baked Alaska."
Reservations suggested. Full bar. Serving dinner nightly.
"Fig Tree has had its ups and downs, but just now it’s soaring with classic French cuisine that has just enough warmth and wit to give it wings. Of the evening’s delights: effervescent Bing cherry soup; bouillabaisse with fennel and eight types of seafood, each cooked perfectly; and tender pâté-stuffed quail."
— Texas Monthly