Dinner at Fig + Farro


I recently wrote about my brunch at Fig + Farro, and I ended up going back a few days later for dinner with my friend Lynda who was visiting from California. We tried several dishes, and overall I enjoyed everything.

Above you’ll see the Rapini with Piri Piri sauce, cashew crema, and embered plums. This dish is complex, as all the flavors are distinct but work perfectly together. I’m guessing the rapini leaves were baked because they were mostly crisp, adding a nice texture.

A small cast iron skillet filled with mashed egglplant and topped with roasted garlic. Pita bread lines the plate.
Hot Dip

Next up we had the Hot Dip which is fire roasted eggplant, garlic, oregano, and sumac served with pita bread. I’m not typically a fan of eggplant, but the other ingredients provided enough depth to make it all around yummy. The garlic especially makes everything pop – more of that, please!

A bowl filled with veggies like cauliflower and carrots with spicy kimchi and wild rice
Kimchi Pot Roast

The cold winter weather steered us toward the Kimchi Pot Roast with cauliflower, potatoes, carrots, and wild rice. I’m still not quite sure how I feel about this fusion dish since I’m particular about kimchi. The heat was borderline too much for me, so if you’re a “ketchup is spicy” Minnesotan, steer clear. The veggies were all cooked well, and I love the color added by the rainbow carrots. 

House Pasta: Mushroom Stroganoff

The rotating house pasta was Mushroom Stroganoff, and though it was lovely, it needed just a little something to take it to the next level. It was topped with a dab of cashew crema which is heavenly, so perhaps a bigger dab, or one extra spice to make it stand out. The mushrooms weren’t rubbery/chewy which is often how I find them, so that’s a plus. 


Fig + Farro had some brand new desserts that evening, and we opted for the beignets with plum sauce and black sesame seeds. The sauce was perfect: not too sweet or strong and just the right consistency. The beignets were slightly too dense, but since it’s a new dish I can’t judge too harshly. 

I’m happy to have a plant based spot in town who’s bringing us unique, globally-inspired food. Fig + Farro has had a rocky first year, and I admittedly stopped going awhile ago for various reasons. Now that they’ve truly aligned with their mission by going vegan, I was hopeful it would be worth it to give them another shot. So far, so good.

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