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Eclectic Med Fusion

North Tampa's Blu Fig's | By Mary Scourtes

Blu Figs’ unique dining experience begins with its name. “Blu” brings to mind images of Europe’s blue skies and its beautiful Aegean Sea, while “Figs” is an acronym for France, Italy, Greece and Spain; the nations that inspire the North Tampa restaurant’s cuisine and atmosphere.

At Blu Figs, every plate is treated like an entrée customized by each guest to indulge their individual appetite and palate. Appetizer and entrée portions are petite yet perfect for sharing amongst friends, while still leaving enough room for dessert, a very European concept says Blu Figs’ owner Théo Angelakos.

Most dishes feature at least three of the four flavor profiles found at Blu Figs. Rest assured that the ingredients are fresh; more than two-thirds come from local growers and producers.

For Angelakos, a unique dining experience starts in the kitchen. He conducted a national search to find the most talented kitchen staff possible. Within 36 hours, he received 84 responses spanning from California to New York and he found the perfect Executive Chef in David Burton. While auditioning, Burton’s creativity truly set him apart from the pack with his creation of a Blu Fig Tartlette, a dainty white mission fig-granola crust stuffed with lemon curd and sweet blueberries. Burton landed the job on the spot.

Blu Figs’ starters include pan-seared scallops with a white mission fig jus; Vin Plat- a classic cold plate of robust cheeses, bresaola, olives and red peppers; and blu crab cakes, with avocado tapenade and truffled chanterelle mushrooms. Duck Confit Spring Rolls avoid the pitfall of excessive greasiness and instead are moist with a hint of smoked orange-chipotle glaze.

Soups make a tantalizing start to the meal with choices like Raclette Porter, a sensual soup with a bacon-tomato-chive relish that explodes in the mouth and a subtler, country-style lobster bisque, a blend of tangerine and Sencha tea froth.

Favorite entrées include pan roasted sea bass, with roasted fava bean succotash and a smoked bacon Hollandaise sauce, and braised beef short ribs, with micro beet gremolata and caramelized shallot mashed potatoes. Pan-seared beef tenderloin pairs well with Brie Duchess potatoes and infused Cippolini onions.

Complete the Mediterranean indulgence with a favorite white wine from Greece or France and savor a lusciously dramatic Swiss Tri-Chocolate and Hazelnut parfait.