Blu Fig — a casual brick-oven pizza place with small plates, salads and pastas — opened this week in the space that was formerly Nestos in New City. It is the owned by the same partners: Kirk and Dimitri Theofanides and John Potanza.
They decided to change the concept of the restaurant to fit better with the current economy. It’s casual, with a Mediterranean menu: pizzas, sure, but also a few Greek spreads, eggplant with feta, and even a Buffalo chicken salad.
More — plus the menus — after the jump.
“This past year was kind of tough with the economy and we wanted to switch it up and do an everyday kind of menu,” Kirk told me. So far the restaurant has been attracting lots of families with children.
Nestos was always a striking restaurant — gleaming tiles, a patio with a limestone fence — and the partners have kept the beautiful bones while simplifying the rest. You’ll find maple walnut tables and a big brick oven in the restaurant.
Besides the pizza — with choices like roasted wild mushroom and prosciutto and basil with a light tomato cream sauce — there are also entrees, such as chicken kebobs, fish and chips and a roast chicken with fresh herbs.
The restaurant also makes its own lemonade and teas, including citrus black tea and alpine berry. The wine list is very reasonable: wine by the glass if $5; by the bottle it’s $20.
Kirk told me the ciabatta sandwiches are very popular, and so is the pizza. He loves the pizza, but when I asked what else he liked on the menu he said the roasted beets and the crabcakes.
Right now, the place is open 11 a.m.-10 p.m. Sunday-Thursday, til 11 p.m. Friday and Saturday. Kirk is hoping to add breakfast, soon: pastries, those teas and coffees.
I can’t wait to try it.
Click here for a PDF of page 1 of the Blu Fig menu: small plates, salads, sandwiches.
Click here for a PDF of page 2 of the Blu Fig menu: pizzas, pasta, entrees
Click here for a PDF of the Blu Fig wine list.
Click here for a PDF of the soft drinks and beers at Blu Fig.