Figulīna

Figulīna In Downtown Raleigh’s Warehouse District, Figulīna is a place where tradition meets a fresh perspective.

At its heart is pasta - a craft rooted in Italian tradition but reimagined with the ingredients and influences of the South and beyond.

A little Springtime Rotolo action coming at you - and a final ramp moment before the season fades. Rolled up inside a sh...
05/26/2026

A little Springtime Rotolo action coming at you - and a final ramp moment before the season fades.

Rolled up inside a sheet of our fresh, spinach egg dough is a mixture of melted leeks, spinach, and ricotta.

This is allowed to rest, sliced, baked, and then plated on top of a rich and umami Parmigiano-Reggiano brodo — finished with a medley of roasted mushrooms and ramp salsa verde!

Try it tonight!

Still in town for the long weekend? So are we! Dine with us tonight 5pm - 9pm.
05/25/2026

Still in town for the long weekend? So are we! Dine with us tonight 5pm - 9pm.

This is Danny Marcinek, our Sous Chef - and he officially has his first dish on the Figulīna menu. Swipe to check it out...
05/24/2026

This is Danny Marcinek, our Sous Chef - and he officially has his first dish on the Figulīna menu. Swipe to check it out!

Kohlrabi Caesar —

Grilled kohlrabi, caesar dressing, Parmigiano Reggiano, tempura anchovy, plus some shaved raw kohlrabi for crunch and freshness.

Kohlrabi is a funny little plant. It looks like a root vegetable, but it’s actually a swollen stem from the cabbage family, bred over centuries from wild cabbage that once grew along the coasts of the English Channel and across Europe. The first written mention of it dates back to the 1500s, and its name comes from the German words for cabbage and turnip, which makes a lot of sense when you try it. These babies are coming from at the Farmer’s Market.

Danny’s version hits all the right notes - smoky edges from the grill, sharp salty richness from the caesar and fried anchovies, then that cool fresh crunch underneath.

We’re here all holiday weekend - come try it tonight!

Rome Night is back on June 16!Join us at Figulina for another one-night-only regional menu takeover, this time heading b...
05/23/2026

Rome Night is back on June 16!

Join us at Figulina for another one-night-only regional menu takeover, this time heading back to the heart of Rome with a special Roman-inspired menu celebrating the city’s iconic pastas, bold flavors, timeless dishes, and wines selected to pair alongside.

June 16
5pm–10pm
Reservations are live on OpenTable

This dinner is also for someone very special to us. The evening’s proceeds will benefit Gene Kluttz, who Chef David met while volunteering at Raleigh City Farm during the pandemic. Gene was an early supporter of David’s long before Figulina opened, and generously shared his time and talents during the restaurant’s buildout.

Since suffering a stroke, Gene has been working through a long rehabilitation journey, and we’re hoping this evening can help support him on his road to recovery.

We’ve also started a GoFundMe for anyone who would like to contribute directly. Link in bio.

The last time we “traveled” to Rome, reservations filled quickly, so we encourage booking early while spots last.

This will not be a prix fixe dinner. All items will be offered à la carte, and our regular menu will not be available for the evening.

Grab some friends, come hungry, and stay tuned for the menu soon.

Still dreaming about last night. It felt like we stepped into an Edward Hopper painting for the evening.This photo is ho...
05/20/2026

Still dreaming about last night. It felt like we stepped into an Edward Hopper painting for the evening.

This photo is how it all concluded: Chef Luke’s chicory coffee mousse with olive oil sponge cake, gas station crumble, and a candy cigarette, paired with a fernet coffee nightcap. Nostalgic, cinematic, a little cheeky. 🤌

Huge thanks to , and the entire team at for hosting us as part of the Blue Plate Special series.

Awesome folks and we found ourselves inspired and relating on many levels.

Y’all should definitely check out the line up for the next chance to experience this series or go post up at their bar on a random Tuesday. We can’t wait to go back!

05/16/2026

The Cappellacci - a short film by Dane VanDeVelde

Beetroot Cappellacci with Gorgonzola Dolce and Ricotta, Prune Mostarda, Walnut Sauce, Fried Rosemary

Some dishes quietly become part of a restaurant’s identity and rhythm. For us, this dish is one of them. 

Over the past year, thousands of these little folded pasta parcels have passed through our pasta room. Pinched, shaped, and filled by hand, over and over again. 
Before this set takes a break from the menu in the next couple of weeks, we wanted to share this beautiful behind-the-scenes film created by one of our own, Dane VanDeVelde.

By day, Dane works alongside us in the kitchen as a line cook, pasta maker, and all around badass. Outside of the restaurant, he’s a filmmaker with a remarkable eye for detail, atmosphere, and movement. What he captured here is a quiet, slowed down study of craft, repetition, and the small gestures that go into handmade pasta and our dishes every single day.

The film follows the journey of the Cappellacci from dough to plate. It captures the moments that often disappear behind the pace of a busy restaurant, and reminds us just how much care lives inside something that may be devoured in only a few bites.

We’re endlessly proud of the talented people who make up this team, and grateful to see Figulina through their perspective.

Enjoy this little love letter to the Cappellacci and then come in and try it for yourself before we say, “See you later!”

Film by Dane VanDeVelde

📣 Our dinner with at is just a week away (May 19th), and the menu is here!! (see next slide)We’re excited to be cookin...
05/12/2026

📣 Our dinner with at is just a week away (May 19th), and the menu is here!! (see next slide)

We’re excited to be cooking alongside Chef Luke. He has rallied an incredible lineup of talented chefs for this brilliant dinner series - each one celebrating and reinterpreting the humble roots of American diner food through the lens of their own culture, background, and cooking style.

Chef Davis is bringing some Figulina flair to the table with dishes that lean into comfort, nostalgia, and Spring flavors.

Tickets and menu details available through (link in bio)

Corzetti is back, babes!This corzetti is tossed in a sauce of our house marcona almond chili crisp, European butter, and...
05/11/2026

Corzetti is back, babes!

This corzetti is tossed in a sauce of our house marcona almond chili crisp, European butter, and sweet baby heirloom carrots - then finished with torn mint and stracciatella to soften the heat.

If you like a little spice, you’re probably going to love this one!

This dough is made with nothing more than imported Italian 00 flour and white wine, and in this iteration... a little smoked paprika for color. Many people with mild gluten sensitivities often find imported European flours easier to digest due to differences in wheat varieties, milling practices, and lower levels of certain additives commonly found in some American flours.

The dough itself is rolled into thin sheets, then individually hand-stamped into discs using a carved wooden mold. Corzetti is a traditional pasta shape from Liguria in northwest Italy. It’s historically embossed with family crests or symbols as a way to show status and craftsmanship at the table. The grooves also happen to cling to the sauce perfectly.

Try it tonight!

A new whipped ricotta set is joining the menu today! It’s bright, fresh, and tastes of Spring! Our housemade ricotta is ...
05/08/2026

A new whipped ricotta set is joining the menu today! It’s bright, fresh, and tastes of Spring!

Our housemade ricotta is paired with rhubarb chutney, blistered snap peas, confit baby leeks, and topped with a sunflower-caraway gremolata.

Delicious to spoon up as is… or pair it with a slice of our house focaccia. ✨

Hey all, we're hiring! Positions available: Sous Chef, Line Cook, ServerWe’re an independently owned restaurant in the W...
05/03/2026

Hey all, we're hiring!

Positions available: Sous Chef, Line Cook, Server

We’re an independently owned restaurant in the Warehouse District. Handmade pasta is our foundation, but our kitchen has grown into something broader. Our menu is seasonal and thoughtful, rooted in craft, shaped by North Carolina’s ingredients, and influenced by our experiences across the U.S., Europe, and beyond.

Sous Chef:
This is a leadership position. You’ll work directly with Chef/Owner David Ellis to help run the kitchen day to day, alongside a second sous chef. The goal is a collaborative, well-supported leadership structure that keeps the kitchen operating at a high level. You’ll be responsible for maintaining quality and consistency across prep and service, managing time and workflow during service, supporting and developing the team, communicating clearly with BOH and FOH, assisting with ordering and organization, and stepping into leadership to help set the tone when needed.

Line Cook:
Looking for someone who cares about the craft, wants to learn, and takes pride in doing things properly. We’re a detail-oriented kitchen with high standards, but a supportive team and a good environment to grow in.

Server:
We’re looking for someone who values genuine hospitality and enjoys being part of a thoughtful, composed dining experience. Our ideal candidate is attentive, communicates clearly, and takes pride in guiding guests through the menu with confidence and care. Experience in a detail-oriented or elevated environment is preferred.

Send us your resume and a note about yourself to [email protected].

Address

317 S Harrington Street
Raleigh, NC
27603

Opening Hours

Monday 5pm - 10pm
Tuesday 5pm - 10pm
Wednesday 5pm - 10pm
Thursday 5pm - 10pm
Friday 5pm - 10pm
Saturday 9am - 10pm
Sunday 5pm - 9pm

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