Figlio Wood Fired Pizza on the Riverside

| June 19, 2014 | 0 Comments
an impressive roasted salmon with roasted asparagus ravioli ($15.75)

An impressive roasted salmon with roasted asparagus ravioli ($15.75)

Figlio Wood Fired Pizza on Riverside Drive at Fishinger Road is one of four restaurants owned by Peter and Laurie Danis, former lawyers, respected restauranteurs, and pioneers in the wood fired pizza field in Columbus. The others are Figlio and Vino Vino in Grandview and Figlio Dayton.

We enjoy Figlio for creative, made-from-scratch takes on wood fired pizza and pasta; friendly, well-trained servers and carefully selected well-priced wines. The Riverside spot has a smaller wine list.

Pear and Brie Pizza($13.50);

Pear and brie pizza($13.50);

One of the highlights of the Riverside location is the beautiful patio overlooking the Scioto River, one of the best patios in town!

We visited recently with a group of eight, so we were able to sample many of the pizza and pastas available. We shared a margherita pizza with sliced fresh tomato, fresh mozzarella parmesan, fresh basil, cracker pepper, and a splash of good olive oil ($12.25); drunken shrimp: a penne pasta in Absolut vodka/tomato cream sauce with spicy shrimp ($14.95); tomato, basil and fresh mozzarella angel hair pasta ($13.75); and chicken marsala ($14.75).

The menu also includes “create your own pizza” with 37 optional ingredients priced from $1.25 to $2.50 each. There are four salads, from $5.25 to $7.25, which can be ordered in an “entree size” as-is or with grilled chicken, sautéed shrimp, or salmon filet.

Basil Chicken with Feta Linguine ($14.50);

Basil chicken with feta linguine ($14.50);

Figlio Riverside is also open on Sunday evenings in the summer.

Visit Figlio for great values on made-from-scratch pizza, pasta, and salads, excellent service, and a pleasant setting.

Figlio Wood Fired Pizza
3717 Riverside Drive (at Fishinger Road, Upper Arlington)
614-459-6575
www.figlio.com

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Category: Restaurants, Cafes, Bars

About the Author ()

Steve Stover is passionate about food. He has taught cooking with Rich Terapak for more than 31 years, and has reviewed restaurants and judged cooking for more than 25 years. He currently teaches cooking at the Franklin Park Conservatory after stints at La Belle Pomme at Lazarus, Columbus State, Sur la Table, and Faire la Cuisine. In addition, he frequently cooks for charity events and speaks to community groups all over Central Ohio. Steve had a weekly restaurant and food commentary program 610 WTVN AM radio from 1996 to 2008. From 1992 to 2004, Steve was the Ohio editor for Zagat Survey, edited five Zagat Survey Ohio editions, and was a contributing editor for several editions of Zagat Survey America’s Top Restaurants. Steve is currently a contributor to Edible Columbus magazine, and a regular guest on WOSU’s Allsides with Ann Fisher. In "real life," Steve retired in January 2012 as the Legislative Counsel for the Ohio State Bar Association, and is involved in numerous community activities.