FIG & OLIVE is about passion for the best olive oils, with cuisine based on genuine ingredients and a respect for flavors. Fresh, warm and authentic, the interiors embody the ambiance of the Riviera and coastal regions of the South of France, Italy and Spain—olive branches, pots of fresh herbs, and simple cooking have been its formula since the beginning. Executive Chef Pascal Lorange will introduce a menu of refined elegance with classic flavors and the highest quality of ingredients inspired by the Riviera and coastal regions of the Mediterranean. Small plates selections—perfect for sharing at the long white marble communal table and tasting bar—will include Zucchini Carpaccio, Fig Gorgonzola Tartlet, and an assortment of seasonal Crostinis. Main courses will include signature dishes such as Penne Funghi Tartufo with Cremini and Black Trumpet Mushroom, Parmesan and White Truffle Olive Oil; Mediterranean Branzino glazed with Fig Balsamic Vinegar, served with Figs and Snow Peas, finished with a sweet Picholine Olive Oil; and Rosemary Lamb Chops, grilled and smoked a la minute with Herbs de Provence, served with Burrata and Basil Gnocchi, Thyme Roasted Eggplant and Rosemary Garlic Olive Oil. The exceptional wine list at FIG & OLIVE includes over 30 varietals from the South of France, Italy and Spain that are offered by the glass or bottle along with a selection of champagne.