Fig & Olive is a trendy, fun, and healthy place to have either a romantic dinner, a quick casual dinner and drink or a family gathering in the city. My family and other families alike, love going to Fig & Olive for their variety of shared crustini’s and veggies and delicious salads. All the ingredients are fresh, and everything is made with Olive Oil and not butter. The philosophy is to highlight the use of the different and the best olive oils from the coastal regions of the South of France, Italy and Spain. Figs are predominant on the menu (that shouldn’t be too surprising), but their use of vegetables and flavors are delicious! Making those who are health conscious, very excited!
Allergy Info:
No Butter
Vegetarian Friendly
Vegan Friendly
Nut Allergy must be careful as there are a lot of walnuts, almonds and pine nuts on the menu
Foodie Rundown:
So being that I’ve been here a few times, I have tried a lot of what is on the menu. I have also never had anything that myself or someone else didn’t like – so I will give you a review of everything! (Hey! The more the merrier, right?)
Let’s start with the Crustini’s – Depending on the number of people at the table, make sure you get enough to share. These are pretty small, but can be cut in half to share. For 4 people, I recommend at least 6 crustini’s (and other appetizers, duh?)
Burrata, Tomato, herbs and Blasamic – A classic twist to a Bruschetta
Roasted Bell pepper, Ricotta – This was the largest and juiciest bell pepper I think I’ve had in my life, I think I cut it in half to share, and then stole the 2nd half back, whoops?
Prosciutto, Ricotta, Fig, Olive, Walnut – This is the epitome of Fig & Olive – so delicious
Salmon, Ricotta, Citrus, Cilantro – Mom’s favorite, salmon is fresh, and refreshing with the citrus
Shrimp, Avocado, Cilantro, Tomato – A little taste of mexico with the avocado and cilantro and a fresh crisp shrimp on top! (See Picture)
Veggies:
Zucchini – Pesto Ricotta with Pine Nuts, is really just a Zucchini spin on Pesto, with ricotta instead of Parmesan, dunk the extra Zucchini sticks or use the extra bread that they will give you (See Picture)
Artichokes – Family Favorite! These juicy artichokes with Parmesan and Balsamic, are a great combination (See Picture)
Appetizer:
Fig Gorgonzola Tartlet – So I don’t even like gorgonzola cheese, but warmed, with prosciutto, fig, walnut, arugula, scallions, tomatoes on a fine puff pastry, nothing matters anymore. These flavors and the crispy yet fluffy puff pastry, just melts in your mouth! (See Picture)
Dinner:
Fig & Olive Salad – Crisp lettuce with fig, apple, manchego, gorgonzola (I replaced this with goat cheese), tomato, walnut, olive, scallion and 18 year fig balsamic and Arbequina olive oil – want something delicious and guilt free? This salad is the way to go! (See Picture)
Melon & Prosciutto Burrata Salad – This was like an art sculpture when it came out of the ktiche, piled high with argula, melon, burrata, pesto, tomato, fresh herbs and lemon with Picholine Olive Oil, this was a sight to see! (See Picture)
Zucchini Blossom & Goat Cheese Ravioli – House made goat cheese ravioli, zucchini emulsion, tomato confit, curpsy zucchini blossoms with parmesan & shaved ricotta salata with Nocellara Olive Oil
Truffle Risotto – So my love for truffle never ends, Arborio rice, trumpet and cremini mushroom, with scallions, parmesan, parsley and white truffle oil
Locations:
NYC - Meatpacking (13th and
NYC – 5th Ave
NYC – Lexington
NY - Westchester
California (Melrose Place)
http://www.figandolive.com/
