Last month, Marie and I were invited to come join the staff of the Alpharetta Figo, along with ninety-nine hundred other hungry people, for their grand reopening celebration. We’ve written about Figo previously, and so we knew that we could expect some very good eating. What surprised us, pleasantly, was how incredibly well the staff at this location handled one of the biggest, wildest mobs on one of the warmest evenings of the summer looking for a free dinner. The place was jammed with hot, sweaty, hungry people and, doors wide open, precious air conditioning escaped into the sticky Alpharetta sky, and that staff rose to the challenge like champions.
This store, on North Point Parkway between Old Milton and the mall, is the furthest north of the small chain’s seven locations. It closed in the spring for a refurbishment and refreshing. Apparently, the design was out of sync with the other stores, the first of which opened a decade ago. Over the last ten years, Figo has become the standard for excellent, reasonably priced Italian fare in the region. It is a fabulous place to bring family and friends and kick back for a fine, relaxed evening. This supper, however, was very, very far from relaxed.
To show off their new design to the neighborhood, they put the call out through social media that there were several dozen slots available for free dinners across some weekday evenings, and the people of Alpharetta and Roswell signed up and turned out by the truckload, overwhelming the small parking lot of the strip mall and keeping a long line down the sidewalk of people fanning themselves with the evening’s limited menu. Our hosts, who invited Marie and me to come brave the crowd, were very apologetic for the chaos, and asked us to come back sometime and try them out when the place was not such a madhouse.
But you know, we are already very familiar with how very good the meals at Figo are. Marie and I each had ravioli and sauce. I can’t seem to stay away from tomato sauces myself for very long; she’s curbing tomatoes from her diet for a few months and went with their primavera sauce with broccoli, green peas, fresh spinach, and garlic with extra virgin olive oil, basil and white wine. Our food was wonderful, and we were seated with a great view of the open kitchen, where we could watch the long and short pastas being made at breakneck speed.
This wasn’t a time to linger, and so we didn’t. What we would like to note in this short chapter is that if the company of servers, chefs and cooks could manage to accommodate so very many people so very well in such trying conditions, then they’re certain to shine even better at a more relaxed pace. We couldn’t have been more pleased with our evening, and encourage all our friends in north Fulton to give them a try.
(Naturally, this was a media event and our meal was complementary. It’s our policy to always note when we’ve received our meal without charge. If you would like to invite us to your restaurant’s media events, please drop Grant a line at email@example.com .)
Other blog posts about Figo: