The girl & the fig  The girl & the fig is a restaurant in Sonoma, California in the United States. It was opened in Glen Ellen, California by Sondra Bernstein in 1997. In 2001, the restaurant relocated to downtown Sonoma. The girl & the fig was opened in 1997 by Sondra Bernstein in Glen Ellen, California. John Toulze left working at Viansa Winery to help Bernstein open the restaurant. He worked as a sous chef and a manager. Around 1999 he became executive chef and he remains in that position today. Toulze is also a business partner and director of operations for the restaurant. In 2001, the restaurant relocated to its current location in downtown Sonoma; the bottom floor of the Sonoma Hotel. bar comprises a waiting area, a small gift shop, and a large antique wooden bar. There is a dining room that extends into an outdoor patio. In 2004, Bernstein published "the girl & the fig cookbook". The restaurant also has its own line of food and food-related products called "FIG FOOD" that it sells at the restaurant. In 2006, the restaurant was the focus of a "Fortune Small Business" makeover. It is one of the many restaurant and food businesses that Bernstein owns, who is estimated to make approximately $10 million a year, as of 2012, from her businesses. In 2012, the restaurant was visited by Ben Flajnik and his date during season 16 of "The Bachelor". That same year, Lady Gaga visited the restaurant. The restaurant serves lunch, dinner and brunch on Sunday. "Travel and Leisure" has called the restaurants food French cuisine and also American food. "Michelin Guide" has called it Californian cuisine. Cocktails on the menu are French inspired with fresh ingredients, including figs. Many of the vegetables and fruits served in the restaurant are from the restaurant's own garden located in Sonoma, which is organic and biodynamic. 95% of fresh food served is locally grown. One of the house cocktails is the Fig Royale which consists of sparkling wine and syrup made of fig. An additional cocktail on the menu is a Lavender mojito. The wine list is exclusively Rhône wine made in California. The restaurant makes its own charcuterie. Brunch dishes include french toast stuffed with blue cheese and poached egg with duck confit. Lunch and dinner entrees include beef carbonade, black cod, trout and beet salads, hamburgers, and flounder with meunière sauce.