Open late Fri.-Sat.
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Flying Fig Restaurant Review: Cozy and hip, Flying Fig has a friendly vibe and an easygoing staff. This is urbanism at its best. The seasonal, inventive menu from chef-owner Karen Small marries regional flavors and personal panache. Start with the bacon-wrapped Medjool dates stuffed with house-made chorizo or the grass-fed beef carpaccio. The pork loin, too, is not to be missed. Ditto for the Ohio lamb loin, which is served with smashed turnips and a spicy horseradish crème fraîche. The wine list is small, but it features a solid selection of vintages from France, Spain, Italy, New Zealand and the U.S.