Although online reviewers have described FIG’s desserts as “fabulous”, “delicious”, “excellent” and “amazing” (because, really, what else can you say about the restaurant’s famed sticky sorghum cake?), chef Mike Lata says the restaurant’s taking a “new direction” with its sweets course.
“We want to start paying extra attention to pastry,” Lata says. “Although we currently are inspired to create desserts and are proud of our program, (chef de cuisine) Jason Stanhope and I feel like the program deserves the attention of a pastry chef with focus, pedigree and passion.”
In addition to the sorghum cake, FIG is now serving Meyer lemon pudding, chocolate espresso cake and a strawberry and tapioca trifle.
According to Lata, whomever takes the job will be “consider(ed) to oversee the programs in both FIG and The Ordinary.”