Cupcake Royale's honey and fig cupcakes feature brown butter vanilla cake filled with a citrusy fig compote, topped with orange cream cheese frosting, a dollop of compote, and a drizzle of honey. Cupcake Royale via Instagram
The first week of November is National Fig Week, a good reminder that there's nothing quite like fresh figs in season. Here, we've rounded up where to catch the ephemeral fruit in Seattle before it's gone, in cupcakes, pizza, burgers, gelato, ice cream, and more. For more food and drink ideas, check out our guide to where to eat and drink pumpkin in Seattle right now and out full food and drink calendar.

Note: Availability may vary.

Bar Vacilando
The quietly sophisticated neighborhood bar shared a new dish pairing spaghetti squash with a fig salad on its menu for fall.

Bathtub Gin & Co.
This Belltown speakeasy's Death Star cocktail includes bourbon, fig and maple syrup, and lemon juice.

Cupcake Royale
The local cupcakery has crafted a fall fig and honey flavor made with brown butter vanilla cake filled with a citrusy fig compote and topped with orange cream cheese frosting, fig compote, and honey. Plus, they've also got a salted honey fig ice cream with house-made fig bar chunks in a clover honey, orange and cinnamon-spiced fig purée base with Jacobsen sea salt.

Dahlia Bakery
The fig bars at Tom Douglas's bakery are a far cry from Fig Newtons, with a honey and fig filling.

Deep Sea Sugar & Salt
Charlie Dunmire's Georgetown cake shop offers a seasonal special called "The Fig," with cornmeal cake, honey syrup, fresh figs, balsamic curd and orange mascarpone cream, and cream cheese frosting.

The Fig & the Judge
This downtown spot's eponymous "Fig and the Judge" burger features Snake River Farms Wagyu beef, applewood-smoked bacon, Port Townsend Cirrus cheese, herb aioli, fig and onion jam, crispy onions, and red leaf lettuce on a Macrina Bakery brioche bun. They also have a salad of the same name with warm spinach, fresh figs, feta cheese, toasted hazelnuts, sautéed red onion, applewood-smoked bacon, and sherry vinaigrette.

Flying Squirrel Pizza
You already know figs are great in desserts, but don't discount them in a savory preparation, like on this pizza from neighborhood joint Flying Squirrel Pizza. Their Figure 8 pie features balsamic reduction, goat cheese, mozzarella, organic figs, prosciutto, and arugula.

Frankie & Jo’s
For October, Autumn Martin and Kari Brunson's ever-innovative plant-based creamery is featuring a flavor with cold-smoked fig leaves steeped in a coconut and cashew milk base with smoked chocolate, candied Oregon hazelnuts, and a swirl of fig balsamic caramel.

Li'l Woody's
With their year-round "The Fig and the Pig" burger, Li'l Woody's ratchets up the decadence factor with pickled figs, Hill's bacon, AND crumbled blue cheese piled on a grass-fed patty on a bun.

Turkish kalamata figs appear on a few of the dishes on the Belltown Mediterranean restaurant's menu, including a fig spread available with freshly griddled pita, a fig scone, and a kebab with halloumi cheese, kalamata figs, and petimezi (grape syrup).

Fig honey is available as a fixin' to slather onto Morsel's ineffably fluffy biscuits.

Preserve & Gather
Greenwood's adorable cafe has been sharing some fig-forward specials as of late, like sourdough toast with ricotta, fig, and honey; sandwiches with fig jam, melted Brie, arugula, and optional prosciutto; and toast with fromage blanc, fig jam, and arugula. They also have a year-round cacao nib, hazelnut, and fig granola that pairs beautifully with their house-made yogurt.

This fairly new New American comfort food restaurant in Ballard serves gnocchi with green figs, charred castlefranco, saba, chevre, and pine nuts.

Temple Pastries (available at Addo, Cafe Bambino, Sound and Fog, Slate Coffee, and farmers markets)
The sourdough pastry pop-up recently featured rye and fig knots, described as "basically a fig wrapped up in rye dough."

Von's makes a sourdough pizza with pickled fig, prosciutto, and baby arugula, with almond pesto and fresh chevre.

Queen City
The longtime Seattle bar, which recently re-opened with a facelift from Linda Derschang (read Charles Mudede's piece about it here), serves a fig and ricotta bruschetta.