The Fig Tree Restaurant Awards

The Fig Tree Restaurant Restaurant Review:

Deep purple walls and welcoming artwork add to the homey-chic atmosphere at this restaurant in historic Elizabeth. Chef Greg Zanitsch takes advantage of local, sustainably farmed raw materials whenever possible. House-made rosemary ciabatta starts each meal. Grace the specialty with The Fig Tree’s signature, if potent, whipped garlic spread for an added hint of richness. To begin, opt for the octopus, a sliced, tender treat, garnished with kalamata olives and cherry tomatoes in an olive oil base. Escargots, Burgundy helix snails served with cremini mushrooms in a Gorgonzola sauce, hit the mark as well. The popular elk chop arrives, chef suggested, medium rare with a German flair; spätzle and pickled cabbage accompany the meat. Fish dishes play prominently on the entrées menu. For a sweet finish, order the beignets, crispy rounds made in-house and served with coffee gelato. The large-book wine list relies heavily on California labels, but strays to Spain, Argentina and Italy, too. By-the-glass possibilities are available, though more limited.