When Fig + Farro, the vegetarian/vegan restaurant inside Uptown’s Calhoun Square first opened, the restaurant adopted an unique method of operations, with everyone learning each position, from the host stand to server to working in the kitchen. It was an experiment that ultimately didn’t work. Now, an executive chef has been tapped to run the kitchen and steward the menu.
Patrick Scott Moore was the opening chef at Duluth’s SOUND restaurant, the only tasting menu only eatery in that city. Before gradutaing with a degree from Ecole des Arts Culinaires et de l’Hotellierie in Lyon, France, Scott Moore also studied organic chemistry. SOUND opened in January of this year and Scott Moore departed a few months later.
His new menu at Fig + Farro lists approachable dishes like lasagna, ravioli and a beet carpaccio. One of the owners admitted that the mixing of front of house and back of house was an experiment for the first-time restaurant owners that ultimately didn’t work out.