Blue Fig

A fresh and funky new vibe combines with an exciting new menu, a full bar, and really affordable prices. This ain’t Luna’s.

By: Beth Newcomb
Date: 06/03/2008
One of the hallmarks of a small business, regardless of the venue, is that the owners tend to make changes in response to the needs of their local customers. It’s a delightful difference you rarely find among big box stores and restaurant chains.

When a national restaurant chain decides to revamp its corporate identity, all of the buildings around the country are usually given an overhaul to reflect the new image and an “exciting new menu” is rolled out throughout the organization, featuring a modified corporate color scheme along with higher prices affixed to smaller portion selections.

It’s a glitzy way to give you less.

A locally owned restaurant, on the other hand, has the freedom to keep the dining experience pure. Menu changes reflect local nuances and often a refusal to sacrifice quality and taste—regardless of the economic pressure to do so.

For entrepreneur Mike Tabbaa, taking his tried and true Luna’s Deli and Grill to the next level required a restaurant re-vamp, along with a menu overhaul that reflected his desire to give his customers exactly what they’d been asking for—more.

His new casual dining experience, cleverly named the Blue Fig, promises to deliver quality and affordability.

The new menu is a combination of the favorites Luna’s regular customers have come to love, right alongside new additions that are quickly gaining a cult-like following.

“We’d been very successful with Luna’s,” Mike explains, “but I wanted to improve the dining experience by incorporating even more freshly prepared menu items using really high quality ingredients.” He decided that a name change was the best way to reflect the new direction.

To make other necessary changes, Mike sat down with manager Mary and chef Gary Smith to hammer out the details of the Blue Fig menu. “We designed the new menu to include a generous variety of items so entire families could dine with us and everyone could get what they wanted,” Mike insists.  

That’s why in addition to the tried and true Blue Fig signature Hummus—pureed chic peas, olive oil, tahini, garlic and lemon juice, served with their house made pita chips is a great appetizer—you’ll also find a robust BBQ Pork Sandwich, featuring slow roasted pork that’s been simmered for an entire day in a special sauce before it’s hand shredded and piled on a fresh bun and topped with coleslaw. “It’s simple and delicious,” Chef Gary proclaims.

Gary also recommends the Cowboy Steak—a 14-ounce bone-in ribeye, served with bread sticks, all-you-can-eat chopped salad, and your choice of vegetable, potato, or their signature baked beans. “All of our meats are cut just for us and are never frozen,” the chef assures.  

Blue Fig also hand chops all of the lettuce used to make their salads, like the Fattoush—a mix of lettuce, tomatoes, cucumbers, red onions and peppers, which is tossed with their house made toasted pita chips, olive oil, lemon, vinegar, and sumac.

“We use locally grown vegetables whenever possible and we never use bagged lettuce,” Chef Gary says.  


They even crack the eggs that go into their signature breakfast skillet dishes. All skillets start with a bed of home fried potatoes, then fresh scrambled eggs are piled on top. Your choice of items on top finishes this wildly popular breakfast sensation. The Blue Fig skillet includes cheddar cheese, diced ham, sausage, bacon, onions, green peppers, mushrooms, and tomato. You can even start your breakfast experience with a mimosa (on weekend mornings) for just $2.

Of course, the Blue Fig continues to serve their popular breakfasts including weekly breakfast specials starting at just $2.99.

A custom-built bar is another major addition to the Blue Fig. Customers may now enjoy a 16-ounce Bud Light draft for just a buck—seven days a week, from 11 a.m.-7 p.m. “Our wine selection is outstanding and we’re creating an exciting new martini menu for the summer months,” Mary smiles. All of the nearly 30 bottled beers are priced below $3.25 and make enjoying the meaty Blue Fig Buffalo Wings even more pleasurable.

“Our wings are huge, never frozen, and are the best you can find in the area” Chef Gary boasts. “They’re twice the size of other places and we even offer them boneless style.”

The hamburgers are outrageously delicious and feature premium Angus beef. “You can’t go anywhere and get a burger like ours with fries for just $4.99,” Mike adds. He’s referring to the Blue Fig daily dining specials and Tuesdays just happen to be burger night. (See the sidebar on page 5 for a complete list of Blue Fig weekday specials.)

Building changes include the addition of new laminate flooring, flat screen televisions, and lighting to enhance the appeal. A new outdoor patio is in the planning stages. “This is the perfect spot to bring a date,” Mary encourages, “or for families to enjoy an affordable night out.”

The Blue Fig is located at 2935 West Market Street in Fairlawn next to Talbot’s. The restaurant opens every morning at 7 a.m. and closes each evening at 11 p.m., except Friday and Saturday nights when you may dine until midnight. They can be reached at 330-864-6200. 

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