The Golden Fig 

By Ann Mealor 

BCU G Fig

Golden Fig

Situated in an uassuming part of downtown Miami, close to the quaint Mary Brickell Village is the Golden Fig.

We went for an early lunch before heading off to the Gulf Coast, so arrived there at 12 noon.

The restaurant was quiet, but by the time we left, an hour and a half later, there was not a table to be had – a testament to the quality of the place and the food it serves.

The restaurant gets its name from a native Florida tree, which provides valuable habitat and food for other species.

It is also a symbol of prosperity and sophistication which the restaurant reflects in its food and service.

A casual urban feel

The Golden Fig has a casual, urban warehouse feel with open pipework and bare stylish light bulbs suspended from the ceiling.

However, the dried herbs hanging in small bushels from the walls, the wooden tables and bar give it a rustic edge.

The restaurant prides itself on fresh, farmhouse cuisine.

All produce is bought as locally as possible and its origin stated on the menu:- Oyster Mushrooms from Signature Farms; Foie Gras Parfait from the Hudson Valley and Pork Belly from Cox Farms.

Farm to fork

BCU G Fig

Golden Fig

The ‘farm to fork’ ethos is important here and our waitress was extremely knowledgeable about all the dishes available, explaining where the meat came from and how the animals were reared.

As I sipped a deliciously refreshing fermented tea leaf and ginger juice, and nibbled on complimentary homemade tortilla chips with an eggplant dip, I studied the menu.

I ordered the Florida Rock Shrimp (from Cape Canaveral) with grapefruit, avocado, hearts of palm and basil aioli.

Ashley went for the Tomato Gazpacho with bread from the local baker, Zac.

I loved the seafood/grapefruit combination with the fresh basil and Ashley’s soup had a delicious, light creamy texture.

BCU G Fig

Golden Fig

For mains, I chose the Flat-iron steak from Joyce Farms served with a béarnaise butter and a crisp side salad.

The steak was juicy, tender and cooked perfectly for me.

Ashley went for the Black Grouper from Florida Keys, served on a saffron couscous with vegetables and caper chimichurri which he thoroughly enjoyed.

We finished by sharing a Peach Cobbler with oat crumble and cinnamon ice cream, served piping hot in a small,  cast iron pan. We both tucked in, and it was so tasty, we probably could have managed one each.

The menu changes on a seasonal basis and the food is prepared simply and to a high standard.

The relationship between chef and farmer is highly valued and that is shown in the quality of the Golden Fig’s well crafted, regional cuisine.