Grass-fed Steak Tartare: with raw egg, caperberries, chives, lavender sea salt, and toast
I love brunch. With an intense passion. In fact, it may just be my favorite pastime. When else are you given full license to sleep in late, ease into a leisurely day with a light cocktail, and indulge a little, because after all, you are eating through two meals. Why not have something sweet to go with that savory?
The girl & the fig in Sonoma has perfected brunch. And that is no hyperbole. It’s my newest happy place (too bad it isn’t closer).
The restaurant is ridiculously charming with a Frenchy-bistro-meets-wine-country vibe that extends from the décor to the menu. I couldn’t stop oohing and ahhing over all the cute little touches, and virtually everything on the menu was calling my name.
Salon de Fromage
The salon area well accommodates those waiting to be seated, with a “Salon de Fromage” station where you can sample some artisan cheese and house-made charcuterie, floating servers who can help you get started with a tasty drink, and even a gift shop selling all sorts of figgy goods (both edible, like Ficoco, a fig and cocoa spread, and home/bath products, like Fig & Orange Blossom Body Butter).
Balsamic Bloody Mary
My drink of choice on this joyful morning? The Balsamic Bloody Mary, a phenomenal twist on the classic, made with house-made Bloody Mary mix and a splash of balsamic vinegar, garnished with a briny caperberry, green olive, and celery stalk. All the vegetables I really need on a Sunday.
For our starter, the Grass-fed Steak Tartare caught my eye. When it arrived, the presentation was almost too pretty to eat. And yes, I just called raw beef “pretty.” The steak was succulent and sweet, and even more sumptuous with the egg mixed in. The flavor of the caperberries carried over nicely from the Bloody, and cut through the richness of the meat. The shower of chives brought a splash of color and touch of onion, and the lavender sea salt bloomed when sprinkled over each bite. The dish was well-conceived, well-constructed, and fun to dig into.
Duck Confit & Potato Hash: with poached eggs, applewood smoked bacon, and mixed greens
Next up, Duck Confit & Potato Hash with a side of fresh mixed salad greens. It wasn’t quite what we were expecting, which was larger pieces of duck confit over potato hash. Rather, it was a hash made of duck confit, applewood smoked bacon, and potato. The duck was overshadowed by the bacon, but nevertheless, it was satisfyingly savory and crispy. And the eggs were poached precisely, with luxurious yolk flowing out as we cut into it.
Stuffed Brioche French Toast: with sweetened Bellwether Farms fromage blanc, meyer lemon and huckleberry compote
And, the crowning jewel, a gigantic piece of Brioche French Toast stuffed with sweetened, meyer lemon fromage blanc (from Bellwether Farms) and huckleberry compote. Gorgeous. Sweet and tart, full of bright citrus-berry notes, creamy and decadent, but incredibly light at the same time.
The girl & the fig, it’s as if you’ve dived into my soul and materialized every brunch wish and want I’ve ever dreamed. Now if only you could do something about teleportation…
the girl & the fig
110 W Spain St
Sonoma, CA 95476
Sunday Brunch: 10 am – 3 pm