Choose from Six Options
$25 for a three-course prix-fixe lunch for one
$39 for brunch for two (value $72)
$75 for brunch for four (value $144)
Each guest receives a brunch cocktail (up to $14 each) and may choose one from the following:
- Salad (up to $19 each),
- Organic eggs, panini, or burgers (up to $19 each)
- Main course (up to $22 each)
$89 for a four-course dinner for two, valid Sunday–Thursday (up to $154 value)
$99 for a four-course dinner for two, valid any day (up to $154 value)
- Chef’s selection of three crostinis
- Two appetizers or salads (up to a value of $19 each)
- Two entrees (up to a value of $32 each)
- One dessert (up to a value of $12)
- Two glasses of sparkling, red, or white wine, or two signature cocktails (up to a value of $14 each)
$179 for a four-course dinner for four, valid Sunday–Thursday (up to $305 value)
$199 for a four-course dinner for four, valid any day (up to $305 value)
- Chef’s selection of six crostinis
- Four appetizers or salads (up to a value of $19 each)
- Four entrees (up to a value of $32 each)
- Two desserts (up to a value of $12 each)
- Four glasses of sparkling, red, or white wine, or four signature cocktails (up to a value of $14 each)
FIG & OLIVE
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 sautéed broccolini adorn pesto fettucine, served with tomato mascarpone sauce.
Crème brulée 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.