The Portland Phoenix has published a review of Figa.
An entrée of seared cod was served with funny, chewy little bits of beet and watercress spaetzle that shined and curled like a veggie organ-meat. The fish was firm but moist, and the sauce both buttery and bright with lemon. The meat of the braised rabbit was very mild, without a hint of gameyness. This bunny really chilled on the farm, I suspect. It was served with a simple red wine sauce, and sat on a profoundly creamy puddle of polenta.