Mumbo Gumbo: The Fruits of Their Labor

Sunday brunch at Fig in Biltmore Village.

Sunday brunch at Fig in Biltmore Village.

“Chef Klein and the rest of the Fig family are taking a no holds barred approach. We’re pulling out all the stops to create the best brunch in Asheville!”

So begins the call to Sunday brunch sent out via email by Fig Bistro owner Treavis Taylor to the legion of fans of his and wife Traci’s establishment, a tiny restaurant in the Biltmore Village that carries a substantial culinary wallop.

In showcasing the talents of Chef Bill Klein, graduate of the New England Culinary Institute, Fig has become the darling of locals and tourists alike with its fresh take on classic French bistro cuisine. Klein, who spent a year in France working under the tutelage of an impressive roster of chefs, exhibits a down-to-earth yet occasionally whimsical approach to cooking that clearly shows his respect for the ingredients that he uses.

That reverence for food is evident in the brunch menu, served Sundays from 10am until 2pm. The kitchen appears to refuse to treat the meal as a dumping ground for Saturday night’s leftovers, using innovative dishes that still make plenty of room for classic brunch standbys. First courses include Fig regulars like the P.E.I. mussels in chipotle broth and deviled eggs, but also showcased are items like the house-made yogurt and granola combo. Second course items range from the simple Bistro breakfast — eggs, bacon and potatoes — to the more complex items like a lemon-lime risotto, with rock shrimp and parsley oil. Diners will also get to choose from Fig’s extensive wine or cocktail list — but after noon, of course, per state law.

Taylor reports that brunch is not the only change on the table at Fig. On weekdays from 5:30 until 7pm, the kitchen turns out a tasting menu that includes a starter, an entrée and a dessert — all for $25. “It’s a great way for folks new to Fig to try a little of all we have to offer,” says Taylor. “Additionally, we’re seeing a lot of our regulars coming back weekly to see what Chef Klein and Chef Jones are featuring every week. I have one client who calls each Monday at 5:00 to see what’s on the menu!”

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