View full story Clean Eating
FIG & OLIVE The gentrified Meatpacking District is home to the industrially chic FIG & OLIVE, where Executive Chef Pascal Lorange serves up incredibly tasty Mediterranean-influenced dishes without butter. A variety of crostini, carpaccio, and marinated vegetable side dishes (great for sharing) top the list of "most popular" menu items.
View full story Zagat New York City Restaurants 2009
With "artisanal olive oils" as its focal point, this "sprightly" Med trio is known for "deliciously light" small plates paired with "fairly priced" vino; a "Real Housewives Crowd" convene Uptown while the "lofty" Meatpacking District outpost is more "convivial if a bit loud"
View full story Michelin Guide - 2009 New York City Restaurants
At this Mediterranean restaurant and olive oil shop (now with two additional locations), olive oil is treated with the same attention afforded to fine wine. Each dish- from grilled lamb to mushroom carpaccio - is accented with a specific extra virgin olive oil. You'll find fragrant oils from France, Italy and Spain here, and the wine list echoes the same regions (with many selections by the glass). Settle into the pleasant dining room on a time-out from strenuous shopping at nearby Bloomingdale's, and dig into tartines, carpaccio, crostini, or a charcuterie plater brimming with prosciutto, jamon, and saucisson sec. The bright food will revive you for further shopping adventures without and expanded waistline.
View full story Time Out New York - Eat Out
Tired of pairing food with wine? Try olive oil instead: At FIG & OLIVE Downtown, an offshoot of the Upper East Side Mediterranean eatery, every dish is matched with an extra virgin olive oil. More unusual, the 5,000 square foot Meatpacking District space offers olive oil flights too.
View full story New York Magazine - CRITICS PICK
Like a ray of Provençal sunshine on a shabby stretch of Lexington Avenue, this sunken café evokes the Mediterranean with its unwavering devotion to olive oil, a featured ingredient in nearly every dish. Olives swim in it. Vegetables are marinated in it. Fresh, artfully arranged salads are dressed with it. Once you've found one you particularly like—the Moulin Baussy paired with the salmon tartine, say, or the Koroneiki that anoints the fig-and-olive salad—you can repair to the on-premise shop and buy a bottle to take home. The market-like ambience, the wicker armchairs, the Provençal rosé all conspire to create a convivial European air that attracts neighborhood suits, hospital staff, and gossiping girlfriends, all mixing much better than oil and water. — Rob Patronite and Robin Raisfeld
View full story New York Times - Slipping Into the Mediterranean, Just Off 62nd Street
Fig & Olive Kitchen and Tasting Bar, 808 Lexington Avenue (62nd Street), leaves no doubt about its Mediterranean loyalties. The chalk-white stucco walls evoke the region, and the menu is dominated by dishes prepared with olive oil. Figs show up with cheese and dessert. At the bar and the white marble communal table in the center of the restaurant, a tasting of three olive oils is served, free of charge; it is also offered at the tables at dinner. (read more...)
View full story Michelin Guide - Recommended Restaurant
If you like olive oil, this Mediterranean restaurant and olive oil shop is a great place to have a big, crisp salad topped with dressing made from wonderful extra virgin olive oil. Of course, your choices aren't limited to salad... (click link to read more)
View full story Zink Magazine - Eating Fashionably
Fig & Olive, unlike many of its Meatpacking District neighbors, deserves all the bells, whistles and bravos it's receiving. The restaurant is absolutely spectacular with a huge space that emits warmth and intimacy on a grand scale.... (read more)
FOREIGN PRESS
View full story Nice Matin - Gastronomie
Article on Les Etoiles de Mougins held at both Mougins, France and finishing in New York, NY
View full story Elle - Japan Edition
Article on FIG & OLIVE and Olive Oils in Japanese
| 
