Bassam Medawar has lived in Woodbridge for the better part of 40 years but was born in Lebanon. When he first arrived in the area, he got a job as a dishwasher in Occoquan and rose through the ranks to become the now-closed restaurant’s general manager.
Until the October 2025 opening of Bourbon & Fig, Medawar and wife Jill had never had a restaurant of their own. “We’re both on the top side of 50 and just decided if we don’t do it now, we’re not going to do it,” Jill says. “We just decided to go for it. And so it’s really been a passion project, but we also felt like it was something that the community really needed.”
Indeed, the only other fine-dining restaurant in Woodbridge is Bistro L’Hermitage, which opened in 2007. Fortunately, Bourbon & Fig, named for specialties from Bassam’s twin homes of America and the Mediterranean — and the two fig trees in his backyard — is a modern gem.
The exceptionally crafted dining rooms belie the location next to the tiny Lake Ridge library in a large strip mall, though this does mean ample free parking. This is the sort of high-class establishment with tableside bread service, housemade butter, and fancy lotion in the ladies’ room. But what’s on plates at Bourbon & Fig owes little to old-school fine dining.
American with Mediterranean Flair
That’s thanks to executive chef Bryan LaForge, a longtime denizen of the local country club scene, most recently Mount Vernon Country Club. Together with input from the Medawars, LaForge has created an American menu with a palpable Mediterranean influence. “Dishes are mostly American style, but we use some ingredients with a Mediterranean flair — anything from tahini to sumac to figs,” says Bassam.
The best way to chart a path through this Lebanese American journey is to begin with Bourbon-glazed short rib. Though the sizable appetizer might make more sense as an entrée, the patent-leather finish of the fork-tender beef deserves room on your table. It’s served over funky Gorgonzola polenta and crowned with nutty pistachio gremolata. Around the melting meat, a circle of roasted Fresno chile salsa adds an unexpected pinch of heat.
The crispy fried artichoke crunches beneath a shower of microgreens. It’s sunk into a roasted-red-pepper-tahini sauce that suggests the Middle East without taking diners all the way to Lebanon. In the more western Mediterranean, gooey Manchego oozes from the appetizer of charred corn croquettes, heavier in cheese than maize. A pool of piquillo pepper sauce and dots of creamy basil combine to suggest a highly elevated cheese stick.
Side dishes aren’t a necessity since entrées are composed plates, but some of LaForge’s best fusion takes place on that segment of the menu. Crispy fingerling potatoes are dressed in tangy yogurt-sumac sauce and sesame seeds. Spiced cauliflower, deep yellow with turmeric, gets its creamy character from herbed tahini. It’s finished with crisp pine nuts and sweet golden raisins.
Other Standout Dishes
Some of the most memorable entrées, however, stray from the theme. Coconut-poached halibut is Asian fusion thanks to its sweetly complex flavors that combine lime with soy-sauce caramel over a crispy rice cake. The bone-in pork chop is a behemoth worthy of leftovers. Served over rosy roasted-tomato grits, it’s ringed with tender maitake mushrooms and port jus, then topped with an herbaceous chimichurri.
Seared duck may sound like a mishmash, thanks to its combination of creamy eggplant purée and star-anise-orange jus, but the disparate influences work toward a surprisingly subtle whole. The only problem is overcooked duck breast, which betrays nary a hint of pinkness. The braised leg ragout and perfectly al dente glazed carrots make up for the disappointment.
Sweet Endings
LaForge is responsible for desserts, too. Port jus makes maple-and-roasted-fig panna cotta bewilderingly boozy (if you want alcohol, try the smoky Bourbon & Fig from the inspired drinks menu), but the lascivious jiggle of the dessert is just right and the roasted figs make it a must.
Other sweet treats are more complete successes. Throw caution to the wind and get the sticky bourbon toffee pudding and chai crème brûlée. The first of these is served warm with a dollop of house caramel-and-sea-salt gelato. It pairs amiably with the well-spiced tea of the crème brûlée. The wintry dessert is finished not just with a layer of caramelized sugar, but also pomegranate arils, a strawberry, and pecan crisp.
For much of NoVA, Woodbridge is a hike. There are two reasons that this doesn’t matter. For one, the Medawars agree that Bourbon & Fig was conceived as a restaurant to cater to locals. But Jill says the word is getting out, and more and more guests are coming from farther afield. They have every reason to make the trip. When they do, they’ll be rewarded with bourbon, figs, and a very warm welcome.
Bourbon & Fig
Rating: ★★★★
See This: Ornate wallpaper gives way to original art and antique books near sky-blue banquette seating. A private dining room, just past the wine lockers, allows for larger parties to celebrate.
Eat This: Bourbon-glazed short rib, Berkshire pork chop, chai crème brûlée
Appetizers: $14–$22
Entrées: $28–$55
Dessert: $11–$13
Open for dinner Wednesday through Sunday, lunch Wednesday through Saturday, and brunch on Sunday. 2243 A Old Bridge Rd., Woodbridge
Feature image by Michael Butcher
