When OTC announced earlier this summer that it was closing, like most people we were sad to hear the news, but were looking forward to the new concept that would be taking its place. Last week we got to try that new concept — Golden Fig — and we’re happy to report we were more than impressed by the new restaurant.
The restaurant is named after Florida’s native Golden Fig tree, and its concept is built on the idea of collaborating with small local farms growing ingredients indigenous to the region. The menu was created by Tomas Prado, who has worked in restaurants like The Bazaar by Jose Andres, DB Bistro Moderne, Café Boulud, and most recently as part of the corporate team at My Ceviche, and features classic dishes highlighting the local items found in this area.
In the “snacks” sections we tried the Virginia Ham Croquettes from Edwards farm in Virginia, which were creamy and filled with chunks of ham along with Charcuterie Boards featuring an assortment of mix-and-match cheeses and meats including Housemade Lardo with pork from Pasture Prime in Florida and Housemade Duck Prosciutto with fowl from Hudson Valley in New York. Pro tip — make sure to get it with a side of the restaurant’s house-made mustard.
The standout for the “starters” section was Hudson Valley Foie Gras Parfait a mousse-like foie layered with spiced mango compote and served with toast from Zak the Baker. Other dishes in the section include the Maine Mussels, steamed in Florida Cracker Beer with orange, cilantro and pickled fresno and the Atlantic Tuna Tartar made with fresh tuna tossed in preserved lemon and saffron aioli with shaved house-cured egg yolk on top and crispy freshly fried potato chips on the side.
For the main event we tried the perfectly cooked Buttermilk Fried Chicken from Joyce Farms in North Carolina, served with a side grilled collard greens with bacon, pickled okra and hot sauce; Southeast Family Farms Smoked Pork Porterhouse atop potato puree and topped with a parsley and apple salad and roasted apples and the Pan Seared Scallops served with chunks of pork belly and a corn succotash with fava beans, tomato, okra and basil.
Plenty of vegetables are available as sides like the Oyster Mushrooms from Signature Farms, Florida, served in a small cast iron pan with Sherry vinegar, fine herbs and a dab of smoked cheddar and the table favorite Crispy Calabaza Blossoms from Paradise Farms – delicate flowers stuffed with chunky ratatouille, then fried and served atop a smoky romesco sauce and finished with lemon zest.
For a sweet ending, the menu features classic desserts with a twist like Sundae a chocolate stout, cinnamon and malted milk ice creams, ginger snaps and salted caramel; the Key Lime Jar graham cracker crumble and meringue; organic Peach Cobbler made with oat crumble and cinnamon ice cream and the S’mores Jar a chocolate mousse, torched marshmallow and graham cracker.
The restaurant officially opens its doors tonight for dinner at 6 p.m. with lunch and brunch service coming soon. Until you can make it in yourself, check out the photos below.