The most elegant corner of the River Walk is also home to its best restaurant. Fig Tree has long been a fixture, known for its high-end renditions of traditional favorites, such as Beef Wellington and Tournedos Rossini with truffled mashed potatoes. But in the last couple of years, it has shed its staid image, staking a claim to being one of the best restaurants in the city.
Credit goes to the seasoned waitstaff and two top chefs, Byron Bergeron and Chris Spencer. A few of their dishes, including a butter-topped prime New York strip and Australian lobster tail, are always available. Braised duck breast is a seasonal standout. But if heirloom tomatoes are on the menu, in any form, don’t think twice. Other local ingredients include an excellent Texas Hill Country quail, stuffed with pâté and black truffles. Recently instituted Tuesday and Wednesday prix fixe dinners allow the kitchen to experiment even further with seasonal ingredients such as soft shell crab—all at a price far less than a-la-carte ordering. For a dramatic finale, consider the continental-classic Baked Alaska, flambéed tableside.
Outdoors, linen-draped tables are situated in a lush garden that cascades down to the water. From the restaurant’s prime indoor table at a window on the second floor, you can look over to the neighboring Arneson River Theatre. Reserve it well ahead.
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