Fig & Olive Branching Out

A West Coast satellite of New York’s Fig & Olive kitchen and tasting bar is set to open in March. The Mediterranean concept pays homage to a single ingredient: olive oil.

Executive chef Pascal Lorange’s menu is described as casual yet refined, with Riviera-and coastal-inspired cuisines from the South of France, Italy and Spain. At Fig & Olive, the ubiquitous oil goes into every dish, aside from desserts. Meals start with three extra virgin olive oils, which can be paired with freshly baked rosemary olive oil bread. Entrees include steamed sole papillote paired with a Riviera oil, to seared salmon with fennel and green olives, with a Tuscan variety; to a green-fruit Provence olive oil served with a green apple sorbet.

A 50-foot marble tasting bar and communal table is designed for shared small plates such as zucchini carpaccio with fresh lemon juice, pine nuts, parmesan and picholine olive oil.

The 8,000-square-foot split-level West Hollywood space includes a small retail area with a selection of more than 30 extra virgin olive oils for sale, the communal table; the Olive Bar, for enjoying wines and signature cocktails; and the main dining room. The second floor houses the Fig Champagne & Cocktail Bar. A patio space is expected to open later this year.

Fig & Olive, with three locations in New York, was set to add a fourth in nearby Westchester County late in January.