Each meal at FIG & OLIVE begins with a tasting, but it's not the kind you might expect. Servers deliver three kinds of olive oil to the table, which guests sample by snacking on freshly baked bread.
This olive-oil trio is but a small selection from a vast library: FIG & OLIVE sells more than 30 varieties, and displays them at the entrance of every restaurant location. What's more, olive oil is incorporated into almost every Mediterranean-inspired dish on the menu. For example:
Mediterranean branzino: a delicate-flavored fish glazed with fig and 18-year-old balsamic vinegar, paired with olive oil mashed potato. It's served tableside and finished with Koroneiki olive oil?a good match because of its herbaceous flavor.
Veal Milanese: breaded veal escalopine, roasted tomato, and thyme and garlic saut?ed broccolini adorn pesto fettucine, served with tomato mascarpone sauce.
Cr?me brul?e cheesecake: a decadent dessert made with caramelized peaches from Scholl Orchards. Even this dish benefits from olive oil, this time in the form of a crisp on top.
These creations are the brainchildren of founder Laurent Halasz and his distinguished kitchen team. It was Halasz's upbringing in southern France that imbued him with a knack for Mediterranean cooking and a passion for olive oil's many subtleties. To better emulate the feel of his home region, he's decorated FIG & OLIVE with coastal touches, including a marble communal table, wrought-iron olive branches, and an olive tree as a centerpiece.