{"id":272421,"date":"2013-12-05T00:00:00","date_gmt":"2013-12-05T08:00:00","guid":{"rendered":"https:\/\/sdnews.com\/fig-tree-cafes-fresh-cuisine-spreads-delicious-fare-to-liberty-station\/"},"modified":"2013-12-05T00:00:00","modified_gmt":"2013-12-05T08:00:00","slug":"fig-tree-cafes-fresh-cuisine-spreads-delicious-fare-to-liberty-station","status":"publish","type":"post","link":"https:\/\/test.sdnews.com\/es\/fig-tree-cafes-fresh-cuisine-spreads-delicious-fare-to-liberty-station\/","title":{"rendered":"Fig Tree Caf\u00e9\u2019s fresh cuisine spreads delicious fare to Liberty Station"},"content":{"rendered":"<p>Fig Tree Caf\u00e9 has taken root in Liberty Station, and its eclectic mix of architecture and California cuisine is flourishing in Point Loma.<br \/>\n&#8220;We call it rustic industrial,&#8221; said restaurant co-owner Johan Engman of the ambiance of the third eatery in the local chain, which he established along with business partner Alberto Morreale in Pacific Beach in 2008.<br \/>\nSitting underneath homemade artwork at the entrance of his Liberty Station restaurant at 2400 Historic Decatur Road, Suite 103, Engman notes, &#8220;We did pretty much all of it ourselves.&#8221;<br \/>\nPointing to a framed piece made from two disassembled wine barrels, metal strips from which were used to create overhead chandeliers, Engman said,\u00a0 &#8220;We were trying to be a little creative,&#8221; which is obvious looking around.<br \/>\nChalkboards lining the interior of Liberty Station Fig Tree bear some of Engman\u2019s favorite sayings like, &#8220;Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.&#8221;<br \/>\n&#8220;I love it here,&#8221; said Engman of his retail space in a courtyard of the former Naval base, seating 40 people inside and 60 outside on the patio.<br \/>\nEngman said the former base\u2019s ongoing redevelopment is creating a &#8220;big buzz,&#8221; attracting business for him. It doesn\u2019t hurt that there\u2019s lots of office space nearby, furnishing a nearly inexhaustible supply of hungry Fig Tree patrons.<br \/>\n&#8220;People don\u2019t realize there\u2019s close to 400,000 square feet of office space in Liberty Station,&#8221; Engman said.<br \/>\nEngman is as grassroots as the name of his restaurant implies. He said he\u2019s been in the restaurant biz all his life, working since his teens as a waiter and busser.<br \/>\n&#8220;I opened my first restaurant when I was 27 on a shoestring budget using plastic chairs and tables,&#8221; Engman said, noting his idea was to capitalize on breakfast and using creative d\u00e9cor and an equally inventive menu.<br \/>\n&#8220;We didn\u2019t want to do the greasy spoon thing,&#8221; he said. &#8220;We wanted to do more high-quality food.&#8221;<br \/>\nEngman said Fig Tree uses local food sources, like a family ranch in Ramona that supplies the restaurant\u2019s eggs.<br \/>\n&#8220;You can really taste the difference,&#8221; he said, adding he\u2019s benefited &#8220;tenfold&#8221; from using local food sources.<br \/>\nFig Tree is open 7 a.m. to 3 p.m. for breakfast, and for dinner from 4 to 10 p.m.<br \/>\nMore than just the menu at the eatery changes for dinner.<br \/>\n&#8220;We like to think in the evening that we become more of a wine bar\/sit-down restaurant,&#8221; Engman said. &#8220;We have a good amount of eclectic, affordable wines coming from Spain and Argentina or elsewhere in South America.&#8221;<br \/>\nFig Tree\u2019s dinner menu is moderately priced.<br \/>\n&#8220;There\u2019s nothing over $20,&#8221; said Engman, noting the key to both his breakfast and dinner menus is adding that little extra culinary &#8220;twist.&#8221;<br \/>\n&#8220;We have a breakfast item we call sushi with saut\u00e9ed eggs and rice with man candy \u2014 thick-cut bacon marinated and baked in brown sugar,&#8221; he said. &#8220;We\u2019ve got a meat loaf hash.&#8221;<br \/>\nEngman said Fig Tree also has a wide assortment of about 30 gluten-free items, including French toast, on the menu.<br \/>\n&#8220;It\u2019s important to be innovative and try to stay ahead of the trends,&#8221; he said. &#8220;Instead of stagnating, you always need to be reinventing yourself.&#8221;<br \/>\nThe restaurant\u2019s name came about in a surprising way.<br \/>\n&#8220;Our original location in Pacific Beach was surrounded by ficus trees, but I didn\u2019t feel Ficus Tree Caf\u00e9 had a good ring to it,&#8221; said Engman. &#8220;So I planted five or six fig trees and called it the Fig Tree Caf\u00e9.&#8221;<br \/>\nThe restaurant features daily specials. One recent weekday, the specials were New Zealand rack of lamb, pan-seared yellowtail and fresh fettuccini tossed with salmon and a cherry tomato cream sauce. Sunday brunch is the biggest meal, with lots of patrons coming in after services at The Rock Church.<br \/>\nFor more information, visit www.figtreeeatery.com.<\/p>","protected":false},"excerpt":{"rendered":"<p>Fig Tree Caf\u00e9 has taken root in Liberty Station, and its eclectic mix of architecture and California cuisine is flourishing in Point Loma. &#8220;We call it rustic industrial,&#8221; said restaurant co-owner Johan Engman of the ambiance of the third eatery in the local chain, which he established along with business partner Alberto Morreale in Pacific [&hellip;]<\/p>","protected":false},"author":726,"featured_media":272422,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"11561","_seopress_titles_title":"Fig Tree Caf\u00e9\u2019s fresh cuisine spreads delicious fare to Liberty Station","_seopress_titles_desc":"","_seopress_robots_index":"","jnews-multi-image_gallery":[],"jnews_single_post":[],"jnews_primary_category":[],"jnews_social_meta":[],"jnews_override_counter":[],"footnotes":""},"categories":[11551,11561],"tags":[],"class_list":["post-272421","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","category-peninsula-beacon"],"_links":{"self":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts\/272421","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/users\/726"}],"replies":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/comments?post=272421"}],"version-history":[{"count":0,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts\/272421\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media\/272422"}],"wp:attachment":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media?parent=272421"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/categories?post=272421"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/tags?post=272421"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}