The Girl & The Fig
Sondra Bernstein’s Rhone-inspired empire includes Glen Ellen’s Fig Café and her roving food truck the Fig Rig, but this shop is perhaps where her soul resides. With a shaded patio and a bright Francophile’s interior, there isn’t a bad place to sit, but the bar is ideal. A bistro at heart, dedicated to elevated interpretations of humble foods, the Girl and the Fig can provide a meal as simple or as decadent as your mood demands.
65 Cheap Eats in Sonoma County
You don’t have to be wealthy to eat well in Sonoma County. Sure, there are high-end restaurants with deep wine lists, $15 cocktails and menu items that include exotic and expensive ingredients. But beyond the gustatory glitz is a smorgasbord of good, honest and affordable eateries and dishes across the region. There are myriad options for delicious indulgence, but only if you know where to go. And we do. Welcome to cheap eats, Sonoma County style.
THE GIRL & THE FIG
Often voted “Best Burger” in town, Sondra Bernstein’s is huge and comes with a pile of shoestring fries ($14). Also tuck into the daily omelet with salad ($13). The $38 cost of the French prix fixe dinner is subjectively inexpensive, since regular entrees range from $23-$30-plus. Bernstein’s plats du jour change every Thursday, and can look something like this: Little Gem salad with radicchio, brioche toasts and lemon-Parmesan vinaigrette; braised pork ragout atop polenta with roasted baby carrots and pearl onions; and a brownie sundae topped with salted fig caramel, brandied cherries, cocoa nibs and Chantilly cream. Add wine to the three courses for just $13.
110 W. Spain St., Sonoma, 707-938-3634, the thegirlandthefig.com
Sep 20, 2016
If you haven’t tasted from the vast array of culinary offerings that Wine Country has to offer, consider this your crash course. From the world famous donuts at Boon Fly Cafe to the buttery English muffins at Model Bakery and everything in between, here are 50 brand new dishes you need to try in Wine Country before you die.
49. Chocolate-dipped fig kisses, The Girl & The Fig // 110 W Spain St. (Sonoma), thegirlandthefig.com
Thanks for including us 7 x 7!!!!!!
As you may know, since the very beginning the girl & the fig has boasted an exclusively “Rhône-alone” wine list.
We’ve always loved that featuring unique Rhône wines gives us an opportunity to begin a conversation with our guests, perhaps introduce them to something new, as well as to present talented and innovative producers we believe in.
In honor of “Wine Wednesday,” a little about one of our beloved Rhône producers –
This week: Stags’ Leap Winery’s 2015 Viognier, Napa Valley
About the winemaker: Christophe Paubert
Winemaking is traditional here, focused on a pure expression of the land. We didn’t invent winemaking; we just work hard at it. Everything is well-informed by experience and classic winemaking technique, but nothing is rote or formulaic. Decisions are made based on the fruit itself, and the conditions of each and every harvest. Our consistent quality of wines comes from this balancing act. Our wines are well made. They’re delicious, showing finesse and integrity.
Juicy apricot, nectarine and floral notes abound with a subtle blend of passion fruit and honeysuckle, supported by crisp acidity and freshness.
At the girl & the fig we’d recommend pairing Stags’ Leap Winery’s 2015 Viognier, with the fig & arugula salad (toasted pecans, MANO FORMATE pancetta, laura chenel chèvre, fig & port vinaigrette), wild king salmon (romanesco broccoli, olives, mint, heirloom apple butter), and soft cheeses.
At home, try it as an aperitif, with lemon chicken and roasted potatoes or curried shrimp over rice.
Photo Source: dailyfoodfill
- 3/4 cup ricotta (drained for 24 hours, see below)
- 1 teaspoon black pepper
- 1 teaspoon sugar
- 6 ripe peaches, halved
- 2 tablespoons of extra virgin olive oil
- ½ cup almonds (roughly chopped)
- 6 tablespoons high quality balsamic
- 3 ounces very thinly sliced bacon, cooked until crisp
- 1 tablespoon chopped parsley
- 1 tablespoon Maldon Salt
Take 1 cup of ricotta, place in cheesecloth and hang in a cool place (in the refrigerator with a bowl underneath works well) overnight.
Preheat the oven to 350°F.
Place the almonds on sheet tray and cook until lightly browned. Immediately pull the almonds from the oven, place in a small bowl and toss with the pepper and sugar. Place the almonds back on the sheet tray and cook for an additional 2 to 3 minutes.
Preheat a grill on high.
Toss the peach halves in a bowl with olive oil and season lightly. Grill the peaches on both sides for 3 to 5 minutes, or until slightly charred and warmed through.
Cut the 6 peach halves into smaller pieces, then equally divide all the peaches into 6 bowls. Equally divide the ricotta and almonds over the peaches.
Drizzle balsamic vinegar over the top, and garnish with parsley, bacon and Maldon salt.