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After a three-year hiatus, the former Uptown institution Figlio has been sorta reimagined and officially reopened under the same name, but it is now in St. Louis Park, in new brick-and-neon digs in the former Sopranoâ€™s space at the West End. The goal here is not reinvention--itâ€™s revival. The new Figlio feels a bit more corporate, but foodwise it has retained many of its greatest hits, like the calamari with jalapenos and lemon-spiked aioli; tortellini with cream, peas, mushrooms, and prosciutto; and the wood-oven pizzas. You'll find trendy-in-the-'80s small plates like mac and cheese, and chicken satay. But Figlio also tries to reshape the mold a bit--like the terrine of candy-striped beets and goat cheese, or the beef short rib with tamarind and pickled mango--and they are some of its best. Pasta is a good bet, and Figlio continues to keep a good grip on is the drink menu and rad happy hour specials.