One fire, no gas
Everything hot comes off the wood grill. It limits us, which is the point.
Fen & Fig
The story
Jamaican favorites, local roots, and the details guests remember.
28
Seats
100mi
Sourcing radius
6yr
Sourdough starter
The restaurant
28
Seats
Food with a point of view—and a place in the neighborhood.
We opened Fen & Fig because we wanted to cook the way we cook at home: over fire, for a few people, with whatever is genuinely good that week. The menu is short on purpose. If something is not excellent on Tuesday, it comes off on Wednesday. Almost everything is sourced within a hundred miles. The bread is ours, the pasta is ours, and the wine list is deliberately small and mostly from growers we have met.
The plates people remember
How we think about dinner
A small room forces decisions. These are the ones we made.
Built from verified menu highlights and the dishes guests call out by name.
The menu changes weekly
Printed Wednesday morning. If you loved something, tell us and we will tell you honestly whether it is coming back.
Twenty-eight seats
Small enough that the chef knows what went out to every table.
Simple by design
From craving to first bite.
- 1
Reserve
Tables open thirty days out at 9am. We hold six seats each night for walk-ins.
- 2
Tell us about allergies
In the booking notes. A short menu means we need a little warning to cook around something.
- 3
Arrive
We hold your table fifteen minutes. Street parking on Hawthorne is easier after 6pm than people expect.
- 4
Stay a while
One seating per table per night. The room is yours until you are finished.