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Figue Mediterranean Restaurant Review: Since making its debut in late 2012, Figue has emerged as the culinary darling of the Coachella Valley. Chef Francois de Melogue keeps a keen eye on the dining room from behind his exhibition kitchen, wandering out frequently to visit with guests and present surprise amuse-bouches. The La Quinta restaurant has an open and loft-like ambience, with sheer panels dividing the expansive bar and dining room. A fromage and charcuterie bar, cloaked in Carrera marble, provides additional seating, and a separate bar area offers happy hour from 4 p.m. to close daily. The menu is divided into four simple categories with the food focusing on locally sourced ingredients: small plates, big plates, "on the side" and desserts. Standouts include a Spanish charcuterie and cheese plate of jamón Serrano, chorizo, air-dried tuna, Mahon cheese and olives; and filet of beef with potato purée and Moroccan carrots with a Cabernet-shallot reduction. Among the half-dozen desserts is a warm vanilla bean-speckled apple tart. The wine list is limited but impressive, with mostly California and French wines; draft beer, sparkling cocktails and a full list of spirits are available, too. Service hits the mark.