Though it may be tiny in size, with only around 15 tables, Fig is big in creativity. Many dishes are at least vaguely French, as the chef trained in France, but "eclectic" better describes the selection. The Prince Edward Island mussels in a rich chipotle or tomato broth are a fine way to start the meal. The menu changes frequently, but the locally sourced trout, pork, and duck are always good. On a good day the steak frites, with a hearty hangar steak, bordelaise sauce,
and superb fries, is as authentic as you'd find in Paris. Fig has a true bistro ambience, quite unpretentious, with hardwood floors, pressed-tin ceilings, a near floor-to-ceiling wall of windows (though the view is unappealing), and a well-stocked bar at one end. In good weather, there's seating in an outdoor courtyard.