Figulina
Italian restaurant · Depot Historic District ·
Handcrafted pasta, small plates, and wine with a Southern twist
Handcrafted pasta, small plates, and wine with a Southern twist
"There’s nothing predictable or rote about Figulina’s menu, which is loaded with memorable, creative pasta dishes like the campanelle with ramp pesto, oyster mushrooms, chevre, and lentils. The young restaurant already feels like a Raleigh staple, aided by its mini market slinging fresh pasta and other provisions to take home. Bring a group of friends for dinner and sit at the community table in the back—it’s where you’ll have the best view of the staff hand-making that pasta." - eric ginsburg
"There’s nothing predictable or rote about Figulina’s menu, which is loaded with memorable, creative pasta dishes like the campanelle with ramp pesto, oyster mushrooms, chevre, and lentils. The young restaurant already feels like a Raleigh staple, aided by its mini market slinging fresh pasta and other provisions to take home. Bring a group of friends for dinner and sit at the community table in the back—it’s where you’ll have the best view of the staff hand-making that pasta. photo credit: Forrest Mason" - Eric Ginsburg
"Perhaps Raleigh’s most-anticipated restaurant opening of 2024, and now a James Beard Award semifinalist for Best New Restaurant. Helmed by former Poole’s chef-de-cuisine David Ellis, Figulina focuses on handcrafted pasta as the vehicle to explore local ingredients and Southern cuisine. There’s a nori bucatini with crab, chili, and black garlic, rigatoni with braised sweet potato, and cappelleti with short ribs and mushroom conserva. Pastas pair with a small plates menu of items such as lamb rillette and charred savoy cabbage. The cocktail menu is heavily influenced by Italian amari, and the wine menu is pulled together by local photographer and Italian wine expert Jeff Bramwell." - Matt Lardie
"Included among the 2025 James Beard Foundation semifinalists in the 'Outstanding Chef presented by Hilton' category, marking recognition of the culinary program at this Raleigh establishment." - Erin Perkins
"A pasta-focused concept led by a chef with strong local credentials that will blend traditional Italian pasta techniques with North Carolina ingredients and flavors, aiming to deliver comforting, generously portioned bowls that celebrate regional produce in a downtown Raleigh setting early in 2024." - Erin Perkins
