In Cleveland for work last week, I took the opportunity to visit the Rock and Roll Hall of Fame, and also to visit The Flying Fig restaurant.
The FlyingFig is a farm-to-table restaurant, which is the primary reason I wanted to visit. I believe its critical for restaurants to support and get to know their local food producers. Karen Small is the owner and Executive Chef of the Flying Fig. The restaurant’s mission is to provide a comfortable and friendly guest experience with delicious, locally sourced food, innovative cocktails, and an ever-changing wine list.
The Flying Fig works with Ohio City Farms, Rittman Orchards, Blackberry Farms, Lamppost Family Farms, Miller Farms, Firefly Farms, Cherry Knoll, Covered Bridge, Muddy Fork, Mackenzie Creamery, Plum Creek, Tea Hill, Snake Hill, Rainbow Farms, Killbuck Family Mushrooms, Blissful Acres, Woolf Farms, Salash, Deer Run and Maurice Small/City Fresh, as well as New Creation Farms.
The restaurant could be a romantic place, depending on who you visit with, but it also has the feel of a local hangout. I can imagine bringing my kids here. It’s somewhat on the dark side, at least for dinner. Simple in plan and decoration, the décor takes a back seat to the menu.
For starters, my coworker and I started with a Flatbread as well as the Tempura Battered Green Beans, both very good, though I think the flatbread was the star of the evening, with a good mix of textures and flavors, chewy and crispy at the same time. Entrees were Duck Confit & Crispy Egg (I didn’t try this, being as vegan as possible) and Roasted Vegetables on Couscous. The couscous was cold, which was an interesting counterpoint to the hot veggies, though I’m not sure I’d eat it that way again.
As an aperitif, I tried the Gruet Rosé from New Mexico, followed by an Austrian Grüner Veltliner from Weingut Glatzer. It’s a decent wine list with a variety of wines and varietals, from relatively inexpensive on up.
While well-meaning and extremely friendly, the service was a tad slow. It took approximately an hour and a half from seating to finish, without dessert. While pauses are acceptable between courses, the timing was off, taking too long for the next course to arrive. Not a huge deal, but it detract from the experience.
If you’re in Cleveland, The Flying Fig is worth a detour, especially if you can fit in some time at the Great Lakes Brewing Company, which is across the street.
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