Figo Sugo
We are an inspired Italian American restaurant using fresh authentic ingredients. Our pizza is authentically made "pizza al taglio," and our dough is fermented for 72 hours to create a light crisp airy crust. We use fresh made pasta, make our own sauces, and the chef also makes our Italian sausage in house.
Head chef
Chris Zettlemoyer
Chef Chris grew up in south Louisiana where he was introduced to world of culinary cuisine at a young age. He attended Johnson and Wales University & studied under the watchful eye of world renowned Chef John Folse. With over 30 years in the business, Chef Chris has experience in teaching butcher classes, running large and small kitchens, and has created signature dishes for the likes of Boudreauxs & Whiskey Cake Katy. His friendship with the Smith family of The Barry Farm has given him access to the freshest of ingredients, which he used to cook beautiful farm dinners. We are very excited to have him at the helm of Figo Sugo.
Reservation
Quick inquiry form for booking a table in this unique restaurant
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