“First of all, it's important to say that my husband and I are big fans of Figo (Howell Mill and Collier Road locations) and we checked out the new North Point location because we were in the area.”
“The bread, though very tasty and with a decent texture was disappointingly served cold.”
“We are huge FIGO fans - great customers - but we will not EVER go back into this FIGO location.”
“However, the service leaves a WHOLE LOT to be desired and the recipes are not being followed because our favorite dish (zucca) was NOT good.”
“The food is usually good and I LOVE this one pasta dish I get there, but it's not worth the hassle of them messing up the other items in our order and causing the "food runner" to pony up cash to pay back co-workers for Figo's mistakes.”
has potential, but just can't get it together. We get lunch for the office here every now and then, and the last few times has left us not too crazy about going back. The food is usually good and I LOVE this one pasta dish I get there, but it's not worth the hassle of them messing up the other items in our order and causing the "food runner" to pony up cash to pay back co-workers for Figo's mistakes. Today my lunch should have been $8, but it ended up costing me $16. I'll give them one more chance, but they're going to have to impress or they'll lose our office as customers.
A good concept lacking successful execution.
It was fortunate that the restaurant was not crowded because like many pre-fab type chain restaurants of its type, Figo Pasta suffers from the cookie cutter construction standard of metal ceilings, hard floors and walls, wooden furniture and little sound deadening. This can make for an extremely noisy dining experience especially during peak hours.
The ordering experience was easy and pleasant enough. Choose a pasta and a sauce to top it with. The one from column A and one from column B method applied to pasta. Also on my order was a caesar salad and something called a FIGOttini (their version of crostini) as an appetizer.
The basket of bread was the first to arrive with olive oil and parmesan on request. The bread, though very tasty and with a decent texture was disappointingly served cold. This is considered an infamnia in any Italian restaurant. The olive oil was some of the most flavorful ever sampled but it was a shame to have to waste it on chilled bread.
The caesar salad benefited from a very notable presentation but looks are often deceiving. Despite fresh lettuce and shaved parmesan the salad was absolutely flavorless. The dressing had a slight hint of anchovy but no other flavors or spices could be detected. Plain mayonnaise would have had more culinary character. It was not worth putting a fork into and most of it was left on the same plate it was served on.
Figo Pasta’s rendition of crostini was the spinach, roasted garlic and walnut version. It was not merely served cold but ice box cold. It suffered from the same taste deficit as the salad. A request to the server to slightly heat the appetizer turned out to be an impossible one so except for a small bite, the appetizer stayed unconsumed on its plate.
So far, the best part of the meal was the dish of olive oil so the pasta entrée was the make or break point. Six cheese ravioli was chosen with the wild mushroom cream sauce. The sauce could have been a dead ringer for a can of Campbell’s Cream Of Mushroom Soup. The flavor was not offensive just disconcerting. A patron should expect a bit more creative flair, even from a casual dining restaurant such as Figo Pasta that prides itself on selectivity and uniqueness. To be fair, the ravioli underneath the canned mushroom soup sauce was cooked perfectly and possessed a subdued yet enjoyable flavor. They key it seems, is finding the correct sauce. For this, one may wish to ask for a few samples in order to make an educated and precise decision. Nothing can ruin good pasta like a slathering of unflattering, unappealing sauce.
I requested that the second serving of bread be heated but either the bread warmer was defective or the server had no idea how to use its controls. The result was more cold bread.
Service suffered from a lack of adult supervision as almost every employee seemed too young, ill trained and noticeably inexperienced. This is baffling considering the current recessionary times. Restaurant service should be getting better, not worse as unemployment rises and discretionary income decreases.
Taking into account the $9.00 entrée price, and the moderate portion size, overall value is only fair. Shell out just a couple of bucks more you can have twice the pasta and a much tastier, limitless salad with garlic rolls at Scalini’s.
In theory, the Figo Pasta concept has potential. It just suffers from a lack of execution, service, quality and imagination. I would not go out of my way to eat there again but if I do, I will only order pasta with a carefully chosen sauce other than the carbon copy Campbell's cream of wild mushroom. Only this and nothing more.
same great figo. I love this place. Like the people who previously posted, I frequent the howell mill and collier road locations. I have always been a big fan of figo and my experience at the north point location was really no different then the other locations. The service and food has always been great and I will continue to eat there regularly. I'm not sure about the recipes being followed because I always eat the same thing. I get a bowl of the soup special and the figo chicken salad. Delicious and Healthy!
You'll Be Disappointed. First of all, it's important to say that my husband and I are big fans of Figo (Howell Mill and Collier Road locations) and we checked out the new North Point location because we were in the area. However, the service leaves a WHOLE LOT to be desired and the recipes are not being followed because our favorite dish (zucca) was NOT good. Also my husband got the special and although it tasted better than the zucca the temperature was lukewarm at best. The service though is what really was awful. We ordered and paid for wine at the counter (which is how things are handled at Figo), but we sat down and were given our appetizer...no wine. We asked for it when our dinner arrived, and were told it was coming. Ten minutes later we asked again, and we were told it would be comp'd by the manager. WTF?! Comp'd? We already paid for it!! How does that work? Ten minutes after that...still no wine and we're watching the two people we asked bring out drinks and food to new tables (it should be noted that the place was not terribly busy...there were empty tables). Finally, when someone came to take our dinner plates I said, "Look, we've asked for wine three times and no one has brought it to us", and the waitress immediately walked away. YET ANOTHER five minutes go by and the manager came, finally. She said that if it had been her, she would have walked up to the bar and gotten the wine herself. My husband explained that we had asked for the wine we ordered three times and were told each time that it was coming. The manager said that the server was only sixteen years old and wasn't allowed to be near the wine. SO WHAT - couldn't she have told someone??? The manager halfway apologized and said she would take care of us (some comment was made about a free dessert which we never got) and we never saw her again. I wish I had not tipped twenty percent on the bill when I paid at the counter. We are huge FIGO fans - great customers - but we will not EVER go back into this FIGO location. With this tight economy we choose very carefully where we will spend our money, and I'm sure many others feel the same way. Do not waste it at this FIGO location. Go somewhere else. This ruined our night. Hopefully you appreciate this lengthy review. Our intention was based on the golden rule: Do unto others as you would have them do unto you, especially in these hard economic times.
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