Reviews
Atlanta's Finest Dining
When I first met Figo, I fell completely in love with the new Italian in town.
I am not the only one. The small pasta restaurant opened its doors in the summer of 2002 and quickly gathered a large and loyal following. One year later, a second location was born, and the response to it has been just as passionate.
MENU: *** Figo’s menu offers a variety of pastas and ravioli, all made fresh daily. They are served with a selection of traditional sauces: pomodoro (tomato); Bolognese (meat); funghi (wild mushroom); checca (fresh tomato, mozzarella, basil); salmone (smoked salmon, green peas in vodka cream); siciliana (eggplant, basil, mozzarella and ricotta in tomato); amatriciana (pancetta in spicy tomato); chicken (with bell peppers in tomato). A varying array of specials is also presented, with always-good seafood selections. Most dishes cost no more than $7.
Appetizers include a classic bruschetta, four salads and a daily soup special. Chef/co-owner Mirko Di Giacomantonio’s award-winning tiramisu is the highlight of the short dessert list.
FOOD QUALITY: ***** Buonissimo! Customers rave about the taste and freshness of Figo’s fare.
FOOD PRESENTATION: *** Plates are presented very attractively, even at the Collier Road location, where the emphasis is on take-out.
ATMOSPHERE: *** At the original Figo location, the feeling is more neighborhood hang-out somewhere in Rome than strip mall on busy Collier Road. Those who choose to eat on-site perch comfortably on stools lining the amber-colored walls and enjoy a cozy familiarity with their meal. Seating at the tiny storefront eatery fills quickly, and parties of more than two have difficulty conversing lined up in a row at the dining counter. Sidewalk tables are also available.
The new Howell Mill restaurant is significantly larger than the original, with ample seating and patio dining available. The same friendly feel is present at both locations.
CLEANLINESS: **** The dining space at both locations is neat and well-maintained. The kitchens likewise appear clean and well-kept.
SERVICE: **** The goal at Figo seems to be to make their customers happy – both gastronomically and emotionally. Service is friendly Italiano-style – warm, exuberant, individually-oriented.
MENU RECOMMENDATIONS: I can rarely resist the mushroom ravioli with funghi sauce, a combination that is richly satisfying without heaviness. The popular butternut squash ravioli in mascarpone cheese and radicchio sauce -- a frequent daily special -- offers a surprise of tastes, the sweetness of the squash mixing in an unexpected but delightful way with the slight bitterness of the radicchio. Figo’s putanesca sauce (anchovies, capers and black olives) is also a stand-out.
OVERALL RATING: **** Outstanding food, served up quickly, at very reasonable prices.
-- review by Laurel-Ann Dooley