Photos by Jacob Romoser
TUNA TARTARE
When scrolling through the list of restaurants participating in this year's summer restaurant week, the menu at Fig + Olive looked light, refreshing and refined. After wining and dining, I'm happy to say the restaurant's Riviera and Coastal cuisine didn't disappoint.
Each dish was beautiful and all of the flavors were well defined and simple. The eatery touts its use of olive oil and did a wonderful job of highlighting its natural qualities.
My Tuna Tartare was fresh with wonderful notes of citrus, while the Mediterranean Chicken Samosa was like an empanada—only better. Filled with chicken, cilantro, bell peppers and scallions, the Harissa Olive Oil and Greek yogurt brought a delightful richness to the flaky samosa.
Each dish was beautiful and all of the flavors were well defined and simple. The eatery touts its use of olive oil and did a wonderful job of highlighting its natural qualities.
My Tuna Tartare was fresh with wonderful notes of citrus, while the Mediterranean Chicken Samosa was like an empanada—only better. Filled with chicken, cilantro, bell peppers and scallions, the Harissa Olive Oil and Greek yogurt brought a delightful richness to the flaky samosa.
MEDITERRANEAN CHICKEN SAMOSA
I only took a few bites of Jake's Grilled Steak Skewers and Couscous, but the meat was tender and deserved its place in the limelight.
GRILLED STEAK SKEWERS & COUSCOUS
The skewer itself was actually a sprig of rosemary—a stroke of genius if you ask me. Jake couldn't get enough of the Greek yogurt and honey mixture, which kept the couscous with fig, red onion, scallion and tomato from being too dry. Of course, you can't forget the Koroneiki Olive Oil.
POULET AUX LEGUMES DE PROVENCE
When it came time for me to order I completely butchered the name of my dish--Poulet Aux Legumes de Provence, a yummy mix of free range organic chicken breast, grilled zucchini, eggplant, heirloom tomato, cippollini onion, roasted fig, polenta, marinated red bell pepper and Frantoio Olive Oil.
The chicken was cooked perfectly with a nice crispness to the skin. The polenta added a warm smokiness to the dish, while all of the varying textures and flavors of the vegetables gave the plate a rustic feel. I imagine this is what it's like to eat on the farm—well, if the farm happened to have a classically trained chef.
The chicken was cooked perfectly with a nice crispness to the skin. The polenta added a warm smokiness to the dish, while all of the varying textures and flavors of the vegetables gave the plate a rustic feel. I imagine this is what it's like to eat on the farm—well, if the farm happened to have a classically trained chef.
CHOCOLATE POT DE CRÈME
When the Chocolate Pot de Creme came out I thought we'd gotten jipped. As Jake dipped his spoon in, however, the real chocolate emerged beneath the vanilla creme. I wish there was more of the crunchy praline financiers, but they were so delicious I'm lucky Jake even shared any at all.
DESSERT “CROSTINI”
The Dessert "Crostini" absolutely blew my mind. The strawberry, mascarpone and pistachio on shortbread with micro-basil concoction was out-of-this-world good. Seriously. It wasn't too sweet and the mascarpone made the shortbread luscious and moist. The strawberries brought a brightness to each bite and I literally melted into my seat with pleasure.
Fig + Olive is definitely my new favorite place to eat in NYC. I loved it so much I even went back for a wine and cheese tasting on Bastille Day. If given the chance to go, don't just say yes—say hell yes.
Fig + Olive is definitely my new favorite place to eat in NYC. I loved it so much I even went back for a wine and cheese tasting on Bastille Day. If given the chance to go, don't just say yes—say hell yes.
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