Brunch Nirvana: the girl & the fig

Thursday, May 27, 2010

the-girl-and-the-fig-steak tartare

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-girl-and-the-fig-brunch the-girl-and-the-fig-brunch

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.

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

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

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

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
(707) 938-3634
Sunday Brunch: 10 am – 3 pm

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Posted by Stephanie at 12:02 pm

22 Responses to “Brunch Nirvana: the girl & the fig”

  1. Stella says:

    Hey Stephanie, French bistro meets wine country, huh? Well, you are very lucky, and I’m happy for you. I’m just not happy for me, b/c we have nothing like this here. Nothing! Sounds really wonderful.
    I’m glad you had a nice time. I’ll work on the teleportation thing!

  2. I wanna brunch with you!

  3. Dana says:

    The steak tartare looks to die for! Brunch is so lovely done right.

  4. sippitysup says:

    Now that is indeed a brunch to make me happy. I love that tartare! GREG

  5. I too love brunch. There is something so very special about a lovely brunch! My mouth began to water when I read your post- great job. Thanks for the info- wish I could go but I am in CT and it’s a bit of a drive LOL!

  6. Wow, that grass-fed beef tartare and the duck confit look fantastic. Do you have any idea what kind of beef they use (brand, breed, etc.)? Anyways, I now know where I’m heading for brunch next time I’m home in the Bay Area.

  7. Oh my goodness, that is a perfected brunch. I’ve only had dinner at the girl & the fig (makes my top three for “best pork chop” I’ve ever had in my life). How I miss the weekend escapes to wine country… Still drooling over that brioche french toast.

  8. Alisa says:

    Yum! You’ve got me drooling over these lovely photos! I love brunch!

  9. OMG, this place looks wonderful and I’m drooling at the sight of the beef tartare. I’m a huge brunch fan too. Luckily, here in Bangkok we have tons of great brunch places too.

  10. Meg says:

    yummm it looks so so good!

  11. The French toast looks outrageous! I love brunch, too. I do it so seldom that it always feels like such a special treat when I do indulge in it.

  12. Kate says:

    The Brioche French Toast looks like a meal in itself. The berry compote photo has me drooling and wondering how I can make my own.

    • Stephanie says:

      hmm..easy berry compote…totally doable! take some fresh or frozen berries and simmer with a touch of water and sugar to taste. or even easier version? just heat up some already-made preserves!

  13. Lori Lynn says:

    Hi Stephanie – Oh, I am happy to see this post! We had brunch there about a year and a half ago when we were in town for my cousin’s wedding. Loved it. Say, you might like the post on her wedding it was held at Cline Cellars:
    Lori Lynn

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  16. sydney says:

    OMG i tried to recreate these 2 breakfasty items above and they were so delicious :) Loved your post.

    I’ll blog about them and include your link soon!!

    I cooked them during brunch for 11 and edited them a tiny bit. Serious brunch nirvana. I did the Brioche stuffed french toast stuffed with fromage blanc, made some homemade meyer lemon curd added some passionfruit to it and blackberry/blueberry compote. Then served this with some butcher fresh Parisian Duck confit and potato hash with poached eggs and hollandaise with a drizzle of white truffle oil. Lastly even though we already had french toast I made lemon ricotta pancakes with maple syrup and ginger cinnamon creme fraiche just bc the combo sounded insane. Hope you guys are great!!! xxxxxxxxxxxxxxx 

    • Stephanie says:

      OMG!!!! that sounds ridiculous!! i can’t believe you made all that! love the passionfruit addition.
      ahem, i am awaiting our brunch invitation Chez Sydney :) :) :)

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