http://palmdesert.patch.com/blog_posts/kicking-the-tires-at-figue-mediterranean-in-la-quinta
Local entrepreneur Lee Morcus invited a couple hundred of his closest friends and colleagues for a sneak preview of his latest restaurant concept last night, and the consensus is that he has a winner on his hands.
Figue Mediterranean is an airy, contemporary remake of the former Amore restaurant, and it’s designed to encourage sharing, from the long sharing tables to the comfy sofas. Of course there are regular tables, too, for more intimate dining.
Chef Francois de Melogue was imported from Chicago to oversee the kitchen and has collaborated with Lee to create a menu that’s a foodie’s dream come true. Mediterranean cuisine is the latest hot culinary trend in the U.S. because it uses fresh, seasonal ingredients, it’s flavorful, and it’s healthy.
Figue’s spring menu includes a lot of dishes we don’t encounter in the Coachella Valley – wood grilled octopus, pistou soup, Fideuà (paella made with thin noodles instead of rice), and sea bream – and a lot we’re familiar with but that have an interesting twist. Like beef tartar with Lebanese spices and quail egg, wood fired rotisserie suckling pig, and oysters on the half shell with harissa cocktail sauce. If you’re not adventuresome, there’s plenty you’ll recognize and enjoy, from small pizzas to seafood stew. One thing you won’t find in abundance is meat – there are just a couple of beef dishes, chicken tagine, lamb, and the aforementioned pig. Assuming that last night’s staff members are the actual employees, the level of service will be excellent.
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