Nikki Anhalt at FIG

Bio

Hostess and beverage director of The Bad Bitches. Recovering pastry chef. Tending bar at Fig.

Behind the Scenes

Chef Nikki Anhalt reviews  at post.venue.name
"🚨🚨Reporting live from these chorizo and egg breakfast enchiladas- wish I took more pics of the Mexican brunch this weekend, but the entire handle of Bacardi in the mojitos said no. Not pictured: the entire handle of Bacardi (+elote guacamole deviled eggs with pickled red onions, fresh pico de gallo, and charred poblano and cilantro crema)! 🍴 • • • • • • • #mojito #bacardi #rum #mexican #enchilada #yummy #foodporn #foodgasm #breakfast #thekitchn #feedfeed #eeeeeats #nytfood #huffposttaste #eggs #egg #foodgawker #brunch #appetizer #fingerfood #bayarearestaurants #bonappetit #sfeats"
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Chef Nikki Anhalt reviews  at post.venue.name
"Thinking about hosting weekly brunches at my house and trying out new recipes and ideas 😉 This brunch was an ode to rosemary and ricotta: crostini with mushrooms, shallots, rosemary, ricotta, microgreens, and poached eggs; with ricotta pancakes topped with caramelized apples and rosemary maple syrup. Is it savory or is it sweet? 🤷🏼‍♀️ • • • • • • • #feedfeed @thefeedfeed #epicurious #ricotta #farmtotable #chefsofig #pancake #eattheworld #masterchef #passion #nytfood #eggs #rosemary #crostini #mushroom #huffposttaste #f52grams #cookit #foodgawker #foodbeast #forkyeah #forkfeed #buzzfeedfood #bonappetit #mimosa #breakfast #brunch #sweetandsavory"
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Chef Nikki Anhalt reviews  at post.venue.name
"Made a twist on a classic French moules frites (mussels and fries)- and it was too good not to share the secret! Umami guaranteed 😋 #nomnomnom 🍴Cut potatoes into thin circles. Drizzle generously with olive oil, salt, and pepper and bake on 350 degrees for 25 minutes. Flip, turn the oven up to 425 degrees and bake for 10-15 more minutes. 🍴POUR YOURSELF A HUGE GLASS OF WINE! 🍴Slowly cook shallots and garlic in olive oil in a large deep pan. 🍴Add a nub of butter, a fresh rosemary sprig, cherry tomatoes, red chili flakes, and dry white wine (I used Pinot Grigio). 🍴 Cook for about 4-5 minutes to let the alcohol cook out. 🍴 Add fresh mussels and stir. Cover with a lid and let cook for 4-5 more minutes. 🍴 Add a splash of heavy cream to the pan, then add freshly chopped parsley right before serving. • • • • • • • #mussels #seafood #tomato #frenchfood #moulesfrites #potatoes #dinner #wine #fitness #gains #fitfood #macros #homemade #vino #fries #foodporn #foodgasm #fwx #foodcapades #gloobyfood #eeeeeats #nytfood #huffposttaste #foodgawker #healthy #foodbeast #forkfeed #eatersf #spoonuniversity"
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Chef Nikki Anhalt reviews  at post.venue.name
"Still eating through the mountain of hummus I made from a week ago 😍 Pro tip: garbanzo beans more than double in size when you soak them. 😂 Best homemade hummus I've ever made- with tahini, lemon juice, olive oil, za'atar, and fresh parsley. Can't forget the freshly baked pita bread! #nomnom • • • • • • • #hummus #pita #garbanzo #middleeast #fiber #breakfast #brunch #fitness #gains #fitfood #macros #homemade #tahini #foodporn #foodgasm #fwx #foodcapades #gloobyfood #eeeeeats #nytfood #huffposttaste #foodgawker #healthy #foodbeast #forkfeed #eatersf #spoonuniversity #beans"
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From My Menu

Chef Jacques Larson reviews Chicken liver paté at FIG
$$$ | Modern | American
"This dish has been on the menu from day one and embodies the mantra of the restaurant: simplicity and perfect execution. I have never had a better chicken liver terrine. The pâté is so creamy, light and heavenly. I'm sure these guys could fabricate this deliciousness in their sleep because they have made it so many times."
Chef Matt Bolus reviews Lamb bolognese at FIG
$$$ | Modern | American
"A time-honored sauce such as bolognese is rarely done this well. Ground local lamb, pancetta and a host of herbs and vegetables give this tomato-based sauce a depth that is hard to find. The ricotta gnocchi are so delicately made and cooked that they almost disappear when eaten, yet still stand up to their accompanying gravy to let you know they are there and a major part of the dish."