When I heard from my good friend Patricia that Fig & Olive http://www.figandolive.com/ was now open in LA, I immediately knew I had to go. I am always excited and curious to try new places, especially one that has 4 existing locations in New York. I jumped right on and called for a reservation. Naively I expected to get in (well at least my appetite did) on a Saturday night, when calling the Thursday prior, this was not to be the case.
|Provence Vegetables and Burrata |
The creaminess and simplicity if the burrata combined
with the acidity and the sweetness of the heirloom tomato
and the addition of the pesto is divine!
|Fig Gorgonzola Tartlet|
Warm gorgonzola, prosciutto, walnut, arugula, tomato
on a fine puff pastry.
This really put us over the edge. The combination of the
rich flavors and the warmth of the buttery pastry were the
perfect match in every bite.
After 2 weeks of patiently waiting to dine at this East Coast staple, Olive Oil centered restaurant (all of their dishes are prepared with Extra Virgin Olive Oil), I settled for a Tuesday evening. So with my palate ready to be tickled by Italian, Spanish and South of France flavors, my hubby and I embarked on this date-night rendezvous. I must say we were not disappointed. The food was excellent, service solid, and the dishes (especially the Beef Carpaccio) quite memorable.
The menu consisted of way too many items I was salivating over. I asked the waiter which ones we absolutely HAD to try. He pointed out some musts, I should not say pointed...he made kissing noises by bringing his fingers to his mouth to help create the full affect of how amazing he considered his suggestions to be.
I was so excited by his recommendations and pleased that he seemed to fully comprehend my "food-passion related psychosis". He not only helped lay out a game plan for our dinner, but saw the importance of my needing to try all the "musts" he mentioned. In addition he suggested we check in periodically to see if we had any room left for main course. Needless to say we never made it to the main course, but did try a desert ...a desert (and I quote our waiter) "Garnished with cherries hand picked by nuns in Italy".
So as it stands, I will call to make another dinner reservation very soon. Their generosity in the use of truffles, beautiful balsamic and olive oils is still lingering in my mouth. Welcome to Los Angeles Fig & Olive!
|Dessert Crostini |
Amarena Cherry (Yes the ones had-picked by Nuns in Italy)
Mascarpone, Pistachio on Shortbread
with Micro Basil.