An un (Fig)-gettable meal

While J was "up to his eyeballs in work", I went on a weekend escape getaway with my girlfriends to Sonoma. Although it was not difficult to find delicious food there (fruits and vegetables are amazingly juicy and cheap in California!), one notable meal was at the Girl and the Fig, which is a restaurant in downtown Sonoma featuring contemporary, yet homey/earthy fare with a twist of French flavor. I came across the owner's recipe book which was featured at one of the wineries that I visited earlier that day and went in with high expectations after witnessing the mouthwatering recipes in the book. Our table started with the cheese sampler, which was a mix of fruit, cheese and nuts. We chose 3 different types of cheese: two from goat's milk and one from cow's milk. My favorite was the piece in the middle, which is goat's milk crusted with some kind of herb. The pièce de résistance and what the restaurant is partly known for, was a fig cake which provided a sweet accent to the cheeses. 


Our second dish was a simple, yet delicious plate of arugula salad tossed with caramelized bacon bits, crumbled goat cheese and dried fig.  The arugula provided a surprisingly spicy kick which enhanced the bacon, fig and cheese.

I ordered the duck confit for my main, which was highly reviewed by yelpers but which I was skeptical about because usually duck confit either comes out too salty or fatty for me. This one was perfectly prepared with a very subtle flavor, tender amounts of duck that fell off the bone and was served over a bed of quinoa and carrot ribbons, providing a lightness from the vegetables that complimented the duck. We didn't get to try dessert since we were stuffed, but overall was impressed by this charming farm-to-table restaurant!