posted on May 26, 2009 at 6:24 am
TINY Bistro (1039 Marietta St., 404-745-9561, www.figsandhoneycatering.com) is one of the latest restaurants to open its doors on the booming Westside. The little lunch spot, owned by Karen and Robert Haan, is tucked away behind Octane Coffee. While it’s minimally decorated, flourishes like the ironically capitalized “TINY” sign, faux silver flatware, the vibrant pink floral dining room and the infectiously cheery staff make it exceedingly warm (and kind of precious). In a weird way, the bistro feels like it’s been around forever; this is undoubtedly due to its eight-year history as a catering company (in this same location) whose name recently changed to Figs & Honey Catering.
Most of the wall space in the front room is occupied by the daily menu, which is written in multicolored letters on an expansive chalkboard. Sandwiches dominate the menu and most are made with hand-stretched Cajun “pistolette” bread from a New Orleans bakery that’s been in business for more than 100 years; the croissants and marble rye come from Masada Bakery. Those mourning the recent closings of Kool Korners and Havana will delight in the news that TINY offers a worthy Cuban contender for your consideration. The fillings are standard — all natural ham, Swiss cheese, mustard and a few hand-sliced pickles — but the homemade slow-roasted guava mojo-marinated pork makes all the difference. Each bite into the super-compacted sandwich is crackly, meaty, gooey, and rings with the tang of the dill pickles and mustard.
The turkey meatloaf tastes like the Haans took everything that’s warm and loving about your mother’s cooking and stuffed it into a hand-held meal. The combination of mashed potatoes, thick slabs of bacon, cheddar cheese and a substantial hunk of tender turkey meatloaf is easy to eat, thanks to its turn on the sandwich press. Click here to read the rest…