139522 Sat Oct 15 20:34:34 -0700 2005 4 11 South 0 746793 We had dinner here ...very impressed, though a small restaurant everything was very high calibre. This was my 2nd visit. The first one I felt like prices were too high for portions and I think this is still the case but they are obviously using top knotch ingredients. This is higher end for Asheville - price-wise comprable to Savoy or Rezaz's - but in my opinion better than the latter and as good as the former. Sat Oct 15 20:34:34 -0700 2005 0 leah 1 746805 The chef is a very skilled youngin' named Bill Klein who worked for years at Gary Danko and Masa's in SF. Very sweet guy who works very hard. Sun Oct 16 20:54:39 -0700 2005 746793 0 Hugh Acheson 2 746808 Thanks for that info...it was really a very memorable meal. Just wish we'd had more time to linger over our entrees! The veal sweetbreads were out of this world and my duck over spaetzle/brussel sprouts was remarkable because I've no idea how he made that mixture taste so savory, light and crunchy Mon Oct 17 03:03:27 -0700 2005 746805 0 leah 2 746830 You guys are very lucky to have a chef with that background in Asheville. Those are two very impressive restaurants on any resume. Here's hoping you keep him Mon Oct 17 21:41:39 -0700 2005 746805 0 YourPalWill 1 746891 We have eaten at Fig's once (so far). I tend to agree with Leah's original assessment. In the end, at Fig you know you've had a good meal, and you know you've paid a lot for the privilege. For us, it will be a "special occasion" place I think. For some reason, I think we will go to Savoy more often (we are newcomers to Asheville), even though it is pricey too. Perhaps it is because the Savoy atmosphere is warmer, whereas Fig is more urban-cool. Rezaz, we have been there twice, we do like it, but each time it has been crowded and noisy... it would be nice to experience a more subdued and romantic version of Rezaz. Thu Oct 20 18:35:09 -0700 2005 746793 0 CHC