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.
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.
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.