Lee Morcus, owner of Figue Mediterranean Restaurant (47474 Washington Street, La Quinta, CA 92253; 760-698-9040), has decided to knock the typical happy hour “out of the park“ by introducing his new Bar At Figue, which features wonderful and robust new food and beverage offerings at ridiculously low prices—all evening, every evening.
"We want the people of Coachella Valley to know that our Bar at Figue is the place to go for those who expect the best overall experience,” said owner Lee Morcus. “When I say ‘best’ I mean we’re giving our guests the best food and drinks, and overall experience, offered at prices that are unbelievably low.”
The new Bar at Figue is located adjacent to Figue Mediterranean’s main dining room. Figue’s intention is to offer the opposite of the typical, mundane happy hour. ”Our cocktail hour starts at 4 p.m. and runs until the restaurant closes,” said Morcus. “It is a place where people who expect more will go—the drinks are first-class and the food is simply outstanding, not to mention the gorgeous, sophisticated atmosphere. It’s an experience that can’t be beat anywhere in the Valley!”
The Bar at Figue offers six different seating areas to fit guests’ mood: the Main Bar, the Casbah Patio, the Living Room, the Lounge, the Charcuterie and Mozzarella Bar, and the Mountain View Patio, each with their own unique flair.
Beverage service offers top-notch quality and creativity at very moderate prices.
With a robust food and beverage program, guests of the Bar at Figue can enjoy a colorful and delectable collection of artisan Mediterranean foods complemented by the Bar’s handcrafted premium specialty cocktails, craft beers and world-class wines. The prices are surprisingly low: well drinks with brand name liquors (Tanqueray, Smirnoff, J&B, and more) are only $5; specialty cocktails are only $7; craft beers are only $5; premium wines by the glass are only $6.
Bar service begins at 4 p.m. and continues until 10 p.m. Sunday through Wednesday and until midnight Thursday through Saturday. There are several comfortable seating options including high top tables, sofas, and community tables, as well as seating at the bar, which is roomy enough to accommodate both eating and drinking.
With the new Bar at Figue, people of the Coachella Valley now have an exceptional casual and comfortable place to relax and socialize throughout the evening, where everything—ambiance, food and drinks—is simply the best, all at surprisingly reasonable prices. “The Bar at Figue is an integral aspect of the Figue experience, as equally rewarding as the dining room,” said Morcus. “We’ve made certain that the Bar at Figue is a magnet for people in the Valley who love and appreciate great food and drinks and know how to enjoy life in a sophisticated yet relaxed way. It’s perfect for the after-work crowd as well as those who want a calming, slow-paced evening interlude.”
Featured beverages at the Bar include wines by the glass ($6), with red wine selections such as Grasparossa Sparkling Red Lambrusco from Italy; Moulin De Gassac Syrah blend from France, and Ancient Peaks Cabernet Sauvignon from Paso Robles, California. White wines by the glass include La Gabotte Viognier blend from Côtes du Rhône, France, Riff Pinot Grigio from Italy and Noble House Mosel Riesling from Germany.
Specialty premium cocktails ($7) include the signature Figue Heaven Martini made with Smirnoff vodka, Grenadine, fig jam and lime; the Grapefruit Goddess made with Finlandia grapefruit vodka, fresh grapefruit and lime, served on the rocks. New additions to the cocktail menu include the Fragoli Fizz, made with Figcello, Fragoli Strawberry Liqueur, Prosecco and garnished with a fresh strawberry, and also the L.Q. Sunset, made with Stolichnaya blueberry vodka, Crème Yvette Violette liqueur, fresh squeezed lemon juice, and garnished with a lemon twist.
Additional cocktail selections include the Gin Citron, made with Tanqueray, housemade lemonade splash and mint, and served on the rocks; the Mandarin Dream features Absolut Mandarin, pomegranate, pineapple and Grenadine, and the Crème Brûlee Martini is prepared with whipped cream vodka, Lustau sherry, sugar rim and fresh whipped cream.
Craft beers ($5) include such choices as CVB Desert Swarm Honey Wheat, from Thousand Palms, California and Black Market Brewing Brown Ale, from Temecula, California.
There are many colorful and delicious small plate choices showcasing the varied cuisines from the Mediterranean coastal regions of Italy, France, Spain and other countries. All are made from the freshest organic ingredients, many of which are locally sourced. Nibblers include Warm Olives with citrus and thyme ($5), and Roasted Marcona Almonds with smoked paprika and Maldon sea salt ($5).
The wood-fired artisan pizzas are baked in Figue’s brick oven. Seven-inch pizzettes are $9 and 13-inch pizzas start at $14. Choices include the Margherita Pizza, with tomato, basil and Bufala Mozzarella; Amatriciana Pizza with Guanciale, San Marzano tomatoes and Pecorino; Pizza Alla Diavolo with shaved salumi, garlic and red chili flakes; Pizza Carbonara with a 63-degree egg and smoked bacon; Pizza with Mortadella and Broccoli Rabe; Pizza with Ricotta, persimmons and Spanish Chorizo; and Pizza with Fresh Figs, Prosciutto and Bleu Cheese. A rotating collection of hand-crafted Panini is another special offering at the Bar.
Bar salads include the Mediterrano Salad with feta cheese, red onion, sweet peppers, olives, pinenuts and date leather and the Little Gem Lettuce Dates and Gorgonzola Salad with red onions and buttermilk dressing.
Selections from the Charcuterie and Mozzarella Bar include The Mad Spaniard with Jamon Serrano, chorizo, air dried tuna, Mahon cheese and olives; the Salumi Platter, a selection of salumi, mustards, tartines, and pickled vegetables; the Winter Caprese with fresh Mozzarella, pesto, slow roasted tomato, mother’s milk olive oil; and the Caramelized Pear & Burrata Salad with wild arugula, aged Prosciutto and fig vincotto.
Other delectable small plates include Little Flamenco Dancers with rolled pork, Serrano ham, Gruyere involtini and tomato sauce; Diver Sea Scallops prepared with Plancha scallops, zucchini “spaghetti,” and saffron carrot emulsion; Crispy Calamari and Chorizo with chorizo aioli; Kibbé, Lebanese lamb and bulgur wheat meatballs with cucumber salad and hummus.
In addition, the full dinner menu also is available throughout Figue, including the Bar, from opening to closing.
Morcus is very enthusiastic about the new venue: “This is not your typical desert happy hour with low-end and common ingredients! Our guests will be thrilled at how exceptional it is. We encourage everyone to linger and enjoy this very special Figue experience.”