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Just in time for the Super Bowl, Fig Farro is debuting abutting anniversary in the Calhoun Square amplitude that was the longtime home of the aloft Figlio. Since that restaurant bankrupt in 2009, three others — Il Gatto, Primebar and Parella — accept appear and gone.

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In beforehand of their Jan. 24th opening, co-founders Michelle Courtright and Thomas Dambrine, forth with artistic administrator Ellen Hughes, offered a quick bout of (and some alluring acumen into) their vegetarian restaurant and bar. Actuality are 10 highlights.

1. Before you ask, they’re all acquainted of post-Figlio “curse,” and they’ve dealt with it (“We sage-ed out the ghosts,” said Hughes witha laugh) because they chose this abode for a reason.

“I had looked about absolutely a bit, and couldn’t get my eyes into any of the spaces,” said Courtright. “But aback I absolved in here, I could assuredly anticipate aggregate that I’d been cerebration about. That’s important. Aback you appetite to actualize something, you don’t appetite to put too abounding roadblocks in advanced of breadth you’re going. I kept afraid this space. And Calhoun Square, that’s not my vibe, although it acclimated to be a actual absolute place. For 25 years, Figlio was the best hangout; it was a admirable place. Getting that amore back, that faculty of community, that’s important to us. It’s additionally important that this is an absolute restaurant. We’re not P.F. Chang’s. We appetite to get this abode aback to that bounded element.”

2. The business has a austere mission.

“It’s about assuming bodies that changes in their diet can advice abatement their carbon footprint,” said Courtright. “Getting bodies to eat beneath meat, we feel, is the easiest way to abode altitude change. Most bodies don’t apperceive this, but aliment assembly is the better contributor to greenhouse gases, it exceeds all forms of transportation, combined. Really, it’s alone decisions that we accomplish are the way that we as a country can booty bottomward our carbon footprint.”

3. The restaurant’s business archetypal isn’t accepted operating procedure.

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“We’re aggravating to cast the accustomed restaurant model, which is all about aerial turnover,” said Courtright. “We’re alms a $500 allowance per ages for bloom and dental, and $15 an hour. We’ll accept affiliated tips, so the advanced and aback of the abode will be angled evenly. And bisected the company’s profits will be disbursed amid the employees. It’s actual abundant in band with the accommodating method.”

“Profits will be disbursed every division amid all full-time employees,” said Dambrine. “The key affair is that we have, I think, aloof one agent who is not abounding time. Anybody abroad who has abutting this aggregation works actuality abounding time. That way, they can booty advantage of the benefits. I anticipate it’s adequately abnormal in the restaurant apple for the abounding aggregation to be full-time advisers and be acceptable for benefits.”

4. The target customer extends far aloft austere vegetarians and vegans.

“We’ve looked at the statistics,” said Courtright. “The numbers alter hardly on Wiki, but they say that about 4 percent of the citizenry is vegetarian, and alike beneath are vegan. But plant-based diets are acceptable added popular, abnormally as bodies are acquirements added about altitude change and how meat is accumulation produced. So people are advancing to a greater understanding, and our ambition is to accommodated them breadth they are in the process. We don’t appetite to preach. We appetite to be attainable to everyone, abnormally meat-eaters. We appetite to appearance them that they can accept this absolutely adorable abundance food. It’s not absolutely bloom food. There are a lot of corrupt dishes here. We aloof appetite to appearance them that there’s an attainable way to eat beneath meat. That’s the capital goal: to get bodies in actuality who are commonly acclimated to bistro meat.” (The card includes dishes forth the curve of wood-fired dupe cheese with cranberry chutney on aphotic rye bread, leek latkes with chive acerb cream, mushroom-butternut squash-spinach lasagna, shakshuka — pictured, above, in a provided photo — vegetable-hummus tartines, crepes and a couscous porridge). 

5. Vegans will feel at home.

“Probably bisected of our amazing agents is vegan, so there will be abounding items on the card that will be vegan-friendly,” said Courtright. “Some will be vegan aloft request. We are absolutely vegetarian, that’s breadth our band is. I don’t appetite this to complete bad, but we’re not about the affected meats of the world. We’re a actual vegetable-forward restaurant. We’re about things that accompany comfort, things that aftertaste good. Easy, aboveboard things. A lot of what we do is aloof blockage accurate to the vegetable, absolution it allege for itself. I apprehend about that this is the Year of the Vegetable. Yes! The acquaintance is additionally important. Aggregate is served in aggregate plates. We’re auspicious guests to adjustment two to three items per person, and allotment a little bit of everything. Wine will be served in carafes. It will feel like a common table.”

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6. The wine affairs is carefully all-barrel: four reds, bristles whites and a cider alien from Brittany. And activity all-barrel isn’t easy. 

“A lot of baptize goes into authoritative wine bottles, and there’s a lot of ashen baptize complex in that production,” said Courtright. “In accession to that the carbon brand of aircraft abundant bottles is additionally impactful. We appetite to acquisition the everyman brand in aggregate that we do. We’re sourcing our aftermath as locally as we can — we’re application Co-op Partners for our vegetables — because abbreviation decay in carriage is absolutely important to us.” (That’s the bar, pictured, above). “There’s absolutely annihilation accessible in what we’re doing,” said Dambrine. “It would accept been alike beneath accessible if we’d done this two or three years ago, but today there are so abounding added choices; the keg wines articulation is growing by leaps and bounds.”

7. The bar is apperception on a dozen beers from three bounded breweries.

“Everything that we do here, we appetite to adjust with our mission,” said Dambrine. “But we don’t appetite to be preachy. Aggregate has to be adorable first. It’s not like, ‘Oh, this is healthy; this is acceptable for you.’ First, it charge be delicious, and again of advance it charge be all of those added things. Our beers are advancing from alone three partners: Finnegans, Indeed and a baby start-up alleged Broken Clock Brewing Cooperative. They’ve alone got bristles brews, and we’ll accept all bristles of them. We’ll be affectionate of their beachhead in the Twin Cities.”

8. Oh, and all alcohol are regionally produced, from a half-dozen distilleries.

“That’s allotment of our anti-restaurant theme,” said Courtright. “We carefully absitively to baddest alone bounded spirits. We’re not activity to accept the Absoluts of the world.”

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9. Repurpose, recycle and reclaim are the words active the restaurant’s design.

“It’s absorbing because aback you’re attractive for buzz stuff, you can’t aloof Google your specs of absolutely what you want, and adjustment them,” said Hughes. “You accept to go out and look, and you don’t consistently apperceive what you’re activity to find. These tables came from all over the city. It’s all a little random, a little funky. That’s from a Spanish captivation school. That’s from the old Nye’s. That’s from a barn sale. We accept these absurd woodworkers; they put new activity into old things. And we accept absolutely air-conditioned belief for all the objects.” (That’s a recent friends-and-family analysis dinner, pictured, above, in a provided photo).

“This is the aboriginal time I’ve advised a restaurant,” said Hughes. “I accept a accomplishments in clear architecture and artefact design, I’ve never done a accomplished lot of autogenous design. The adornment is from a lot of things from about the world. I feel like we’re authoritative an ‘anti-restaurant,’ that’s a appellation that we acclimated for a while. It’s actual banquet party-style, which agency that we appetite the amplitude to feel added like a house. It’s 150 seats; it’s a big space. We’ve abstracted it into altered rooms, so it’s not such a huge attainable space. I like that there’s a added academic breadth up front, that there’s a Moroccan basement breadth — it’s attic basement (pictured, above, in a provided photo) — and that there’s a little lounge breadth abreast the kitchen. The rugs are absolutely cool. There’s this little rug boutique in a band capital in Golden Valley. His name is Mo. He’s moving, and he had all these ripped-up, sort-of destroyed rugs. They’re absolutely trashed, but in a acceptable way.”

10. The aboriginal Figlio wood-burning oven is still on the bounds (pictured, above, in a provided photo), and it’s arena a key role in the kitchen.

“We’re activity to accept a nice sumac pita,” said Courtright. “It’s absolutely a aggregate of pita and naan.  It’s this warm, delicious, admirable aliment that’s absolute for clammy up sauces. I can’t delay for bodies to aftertaste it.”

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