Peachy Picks Fig & Olive
We first presented Fig & Olive in Tasty Tidbits:
We are pleased to announce it has graduated to Peachy's Picks! The exquisite cuisine, its unique niche in Manhattan's dining experience and the gold standard in service have earned the Fig & Olive our accolades. Whom You Know recently visited Fig & Olive Lexington and amongst the 42 different kinds of Olive Oils they have, we dined in Mediterranean style. This is a very hot spot, so plan on making reservations prior to your visit particularly if it is during typical dining hours. William Sears, manager of the Lexington location, is attentive to every detail in existence there and is a pro at concocting the perfect cocktail, whether you choose Le Meilleur de Mougins (Tawney Port, Marinated Berries on Ice Finished with Champagne) or La Piscine (Champagne on Ice topped with fresh strawberries). We think even if a young Carrie Bradshaw walked in the door, he'd even put an umbrella in it for her...(Be sure to read The Carrie Diaries). Peachy began with Rose Veuve Clicquot as she is very excited for Mireille's new book launch on Tuesday, and drinking this makes her even more excited. William is knowledgeable about all things Fig & Olive and is a two-year veteran of Lexington's location.
Named after two trees in the France yard of the owner's parents, Fig & Olive is led in culinary fasion by Chef Pascal Lorange. Last night we met Chef James Barlow, Chef de Cuisine of the Lexington location. Lexington boasts 32 sit down spots and 16 spots at the communal table When you are seated, you will be treated to an olive oil tasting and last night we tried from Tunisia the Chernali which was warm, nutty and fruity; from Western Australia the Picholine which was fabulously herbacious and from Chile the Picual which was grassy and peppery. The Australian one was the best! Certainly we have not seen nor do we think you could find any place in Manhattan that would have more olive oil, both in variety and in quantity!
For appetizers, you must try the Crostini. Peachy Deegan loved the Shrimp, Avocado, Cilantro and Tomato the best, but the Salmon Ricotta was quite nice too. Everything was tremendously fresh and you can feel so good about indulging on this Mediterranean cuisine because it is in fact good for you. The Fig Gorgonzola Tartlet with melted gorgonzolo, prosciutto (the best!), fig, walnut, argula, and tomato rested on a fine puff pastry is a staple of the Fig & Olive experience which is characteristic of the South of France, Italy and Spain. One of the stars of the night was the Shrimp Salad with Ricotta and Marinated Salmon, pictured below:
If you read Peachy's Picks, you know she loves seafood and typically orders crabcakes as appetizers. This salad was as good as many of Manhattan's crabcakes she has previously sampled. The ultimate in freshness, the tiger shrimp melted in her mouth along with the outstanding avocado. Accompanied by tomatoes and scallions among other selections, this is the salad to order. We also tried the Fig & Olive salad which is more traditional of its cuisine and that was wonderful if you like goat cheese, and it of course is filled with both figs and olives. Lester Suarez-Cormier was our waiter and he did a great job.
Trio de la Mer was the high point of the entrees for Peachy! Mediterranean Branzino, glazed with fig & aged balsamic vinegar, snow peas and figs was the first fish, followed by Seared Sea Scallps with artichoke truffle tapenade, mushroom and truffle oil and also Seared Salmon marinated with pimenton and thyme on broccoli puree. This was the absolute best and as good as some of the seafood we have sampled from top seafood places. The shrimp and scallop paella was also outstanding! We also tried the lamb and veal. The dessert was absolutely perfect and the Fig & Olive does chocolate well! From the Chocolate Souffle to the Chocolate Pot de Creme, one of the four major food groups, chocolate, was satisfied. More importantly, Peachy learned she loves Olive Oil gelato! It is amazing and another staple of Fig & Olive.
This is the best healthy food we have seen thus far and we highly recommend Fig & Olive! Don't take only Peachy Deegan's word for it though. The panel had high accolades, and they said:
Rounding out my visit to each of the trio of Fig & Olive restaurants in the city, this trip to the Fig & Olive Lexington (Uptown) outpost turned out to really be a case of saving the best for last! Each restaurant has its own different vibe and is sure to suit whatever mood or purpose you may have for the visit, the Meatpacking District location embraces the energy and vibrance of downtown Manhattan, while the Fifth Avenue location is located in the heart of midtown, drawing in the throngs of shoppers and business executives doing their wheeling and dealing. The Uptown location on Lexington Ave., likewise, is a reflection of the classiness and calm of the Upper East Side, it's also smaller than the other 2 locations, providing just the right amount of intimacy in a warm, cozy setting, not to mention that this facilitates more attentive and focused service, which was exactly what we experienced here on a Saturday night dinner.
Our host for the evening was William Sears, who's also the general manager at this outpost. Will is the quintessential, all-around gracious host who literally is a walking encyclopedia on Fig & Olive. He gave us a history on the Fig & Olive empire, a brief background on the executive chef (Chef Pascal Lorange), walked us through the menu offerings and noted all the inspired signature items that we must try.
In keeping with its namesake, each dish in Fig & Olive's menu is paired with a specially selected extra virgin olive oil. You'll find that fig also figures into a number of the dishes as well. As the start to dinner, we were brought out a trio of olive oils from different regions (in our case, Tunisia, Australia and Chile) and freshly baked focaccia bread. In addition to highlighting how different olive oils hailing from different regions can taste, it also served to whet our appetites for everything else to come. For appetizers, our party of 4 shared 6 different varieties of Crostini. Crostinis are the signature items of Fig & Olive, and what I like about them is they're small and varied enough that you can try a good range of different tastes no matter the size of the party you're dining with. We also shared 2 different salads, the Fig & Olive Salad and the Shrimp Salad with Ricotta & Marinated Salmon. The Fig & Olive Salad features figs & olives quite prominently and is very tasty and satisfying. The Shrimp Salad proved to be a favorite with those of us seafood lovers in the group. As an accompaniment throughout the course of the evening, we had an order of olives to pick on, these 4 different varieties of olives were a great palate cleanser of sorts between each course. For the main courses, per Will's recommendations, we opted for more signature dishes that Fig & Olive is known for, the Fig & Olive Mediterranean Tasting, the Fig & Olive Seafood Trio Tasting, the Grilled Lamb Skewers & Couscous, and the Veal special. Each one was phenomenally good, particularly the seafood items and the lamb, and the flavors complemented each other very well. Sides of Sauteed Spinach, Sauteed String Beans and Roasted Fingerling Potatoes rounded out the meal for us. For the finale of the evening, for dessert, we had the Warm Caramelized Apple Tart, the Warm Chocolate Souffle, the Chocolate Pot de Creme, and of course, again keeping with the restaurant's theme, the Fig & Olive Oil Gelato. The olive oil gelato was the first time that any of us in the party had tried this flavor of ice cream and we were pleasantly surprised to find that it's quite good. Yes, olive oil can be incorporated nicely into delicious sweets and desserts!
Our host for the evening was William Sears, who's also the general manager at this outpost. Will is the quintessential, all-around gracious host who literally is a walking encyclopedia on Fig & Olive. He gave us a history on the Fig & Olive empire, a brief background on the executive chef (Chef Pascal Lorange), walked us through the menu offerings and noted all the inspired signature items that we must try.
In keeping with its namesake, each dish in Fig & Olive's menu is paired with a specially selected extra virgin olive oil. You'll find that fig also figures into a number of the dishes as well. As the start to dinner, we were brought out a trio of olive oils from different regions (in our case, Tunisia, Australia and Chile) and freshly baked focaccia bread. In addition to highlighting how different olive oils hailing from different regions can taste, it also served to whet our appetites for everything else to come. For appetizers, our party of 4 shared 6 different varieties of Crostini. Crostinis are the signature items of Fig & Olive, and what I like about them is they're small and varied enough that you can try a good range of different tastes no matter the size of the party you're dining with. We also shared 2 different salads, the Fig & Olive Salad and the Shrimp Salad with Ricotta & Marinated Salmon. The Fig & Olive Salad features figs & olives quite prominently and is very tasty and satisfying. The Shrimp Salad proved to be a favorite with those of us seafood lovers in the group. As an accompaniment throughout the course of the evening, we had an order of olives to pick on, these 4 different varieties of olives were a great palate cleanser of sorts between each course. For the main courses, per Will's recommendations, we opted for more signature dishes that Fig & Olive is known for, the Fig & Olive Mediterranean Tasting, the Fig & Olive Seafood Trio Tasting, the Grilled Lamb Skewers & Couscous, and the Veal special. Each one was phenomenally good, particularly the seafood items and the lamb, and the flavors complemented each other very well. Sides of Sauteed Spinach, Sauteed String Beans and Roasted Fingerling Potatoes rounded out the meal for us. For the finale of the evening, for dessert, we had the Warm Caramelized Apple Tart, the Warm Chocolate Souffle, the Chocolate Pot de Creme, and of course, again keeping with the restaurant's theme, the Fig & Olive Oil Gelato. The olive oil gelato was the first time that any of us in the party had tried this flavor of ice cream and we were pleasantly surprised to find that it's quite good. Yes, olive oil can be incorporated nicely into delicious sweets and desserts!
I think Fig & Olive captures the best essence of Mediterranean cuisine, it's not only tasty but the basis of a healthier diet too. That, coupled with the excellent service and wonderful ambiance, I'll be sure to make many more future visits!
We reviewed Fig & Olive; a delightful restaurant tucked away on the Upper East Side on 62nd Street and Lexington Avenue this past Saturday evening. We note that there are 2 other locations—one in midtown on Fifth Avenue and the other in the Meatpacking district in the West Village.
We started with homemade bread and a sampler of exotic olive oils, one each from the following spots: Chile, Western Australia and Tunisia. We sampled their signature Champagne drinks which included some with splashes of Port, Muscat and fresh juices (Pomegranate, Orange, Lime), others served with berries and spiced citrus fruits and staples such as the Bellini and Mimosa. One of our favorites was a champagne drink called Soleil D’Hivers (translated from French this means winter sun) comprised of is Brut Champagne, spiced citrus fruits and fresh mint. These specialty drinks were our favorites, though the restaurant boasts an extensive Mediterranean wine list (varietals from France, Italy and Spain).
For appetizers, we were treated to a 6 Crostini sampler (out of 10 possible choices), a mixed olive sampler (4 types of olives marinated in herbs de Provence, thyme laurel and lemon) and a fig Gorgonzola tartlet with prosciutto, arugula, and tomato on a puff pastry. We have never tasted such flavorful olives before. The tartlet was quite a novel dish, an abundance of flavors and not too heavy. The Mediterranean Chicken Samosa was wrapped in a divine pastry that melted in your mouth.
We then sampled the signature Fig & Olive salad, which came with figs and olives, various cheeses, chives, apples, and was covered by a fig and balsamic dressing. This salad is big enough to share with 2. The shrimp salad with ricotta and marinated salmon was impressive, accompanied by fennel and avocado.
For main courses, we deferred to the chef’s specialties, which included: the Fig & Olive Mediterranean tasting (grilled free-range chicken, grilled lamb and grilled shrimp with various puree’s and races); the Trio de La Mar (branzino, sea scallops and salmon); the lamb chops with rosemary olive oil dressing and the roasted veal tenderloin with porcini puree, endive and fig chutney.
Our dessert included warm, molten chocolate soufflé, apple tart, a chocolate mousse, and olive oil gelato, a treat for anyone with a sweet tooth.
Given its versatile and diverse menu, ambience, gracious service, we highly recommend Fig & Olive for either a romantic dinner date or a meeting of friends. We were very impressed with the quality and uniqueness of the food, the presentation, diversity of the menu, the attentive/A level service and the atmosphere of the restaurant.
We started with homemade bread and a sampler of exotic olive oils, one each from the following spots: Chile, Western Australia and Tunisia. We sampled their signature Champagne drinks which included some with splashes of Port, Muscat and fresh juices (Pomegranate, Orange, Lime), others served with berries and spiced citrus fruits and staples such as the Bellini and Mimosa. One of our favorites was a champagne drink called Soleil D’Hivers (translated from French this means winter sun) comprised of is Brut Champagne, spiced citrus fruits and fresh mint. These specialty drinks were our favorites, though the restaurant boasts an extensive Mediterranean wine list (varietals from France, Italy and Spain).
For appetizers, we were treated to a 6 Crostini sampler (out of 10 possible choices), a mixed olive sampler (4 types of olives marinated in herbs de Provence, thyme laurel and lemon) and a fig Gorgonzola tartlet with prosciutto, arugula, and tomato on a puff pastry. We have never tasted such flavorful olives before. The tartlet was quite a novel dish, an abundance of flavors and not too heavy. The Mediterranean Chicken Samosa was wrapped in a divine pastry that melted in your mouth.
We then sampled the signature Fig & Olive salad, which came with figs and olives, various cheeses, chives, apples, and was covered by a fig and balsamic dressing. This salad is big enough to share with 2. The shrimp salad with ricotta and marinated salmon was impressive, accompanied by fennel and avocado.
For main courses, we deferred to the chef’s specialties, which included: the Fig & Olive Mediterranean tasting (grilled free-range chicken, grilled lamb and grilled shrimp with various puree’s and races); the Trio de La Mar (branzino, sea scallops and salmon); the lamb chops with rosemary olive oil dressing and the roasted veal tenderloin with porcini puree, endive and fig chutney.
Our dessert included warm, molten chocolate soufflé, apple tart, a chocolate mousse, and olive oil gelato, a treat for anyone with a sweet tooth.
Given its versatile and diverse menu, ambience, gracious service, we highly recommend Fig & Olive for either a romantic dinner date or a meeting of friends. We were very impressed with the quality and uniqueness of the food, the presentation, diversity of the menu, the attentive/A level service and the atmosphere of the restaurant.
We recently dined at Fig & Olive on the Upper East Side (62nd & Lex). We highly recommend this restaurant given the diverse menu of Mediterranean courses, outstanding service and ambience.
The executive chef, Pascal Lorange oversees all three locations. James Barlow is the highly experienced chef of this Lexington Avenue location. With his attention to detail and excellent cooking skills you can see why the restaurant was so busy in this neighborhood location.
Upon walking into the restaurant, the patron will notice the long hallways and tables interspersed throughout with 2 select tables by the front window and a bar in the middle to the side. The restaurant like many in New York is long but not very wide. There is also a quasi-communal set up where guests can sit on raised chairs across from one another at a raised table with lights overhead which promotes he warm and intimate atmosphere. At the back of the restaurant is a large space, which can accommodate a party of 16.
We were impressed with the simple, modern paintings and the halogen lighting. The restaurant was quite busy for the evening with a wait and spill over into the bar though it was not very noisy. Upon arrival, we were greeted by the affable, social and very knowledgeable and seasoned General Manager, William Sears, who catered to all of our needs and welcomed us like royalty. He has been with the chain for 2 years and knows the menu inside and out and has great perspective on the restaurant business not only in NYC but nationwide. He was a wealth of knowledge and a genuine asset to Fig & Olive. Our equally attentive Argentinian waiter named Lester also impressed us. He instructed us that the chef would bring out some signature dishes for us to try.
As of now, this location only has a license for wine and beer although we were advised this will be changing to a full bar in the foreseeable future.
Fig & Olive carry over 42 different olive oils and each evening, three are hand selected to be presented to clientele with their signature homemade bread.
This evening we were presented with three olive oils, all very different in flavor, one from Tunisia, West Australia and Chile. Mixtures of olives presented were divine.
Of all the wonderful appetizers, my favorite had to be the Chicken Samosa; it literally melted in my mouth. Although the fig gorgonzola tartlet served on a fine puff pastry came in a close second.
The Fig & Olive Salad, shown above, was very generous in size; it would make a meal in itself. The Arbequina Olive Oil perfected the wholesome flavors. The freshness of the green apple gave crispness to this dish.
Of all the wonderful samplings of main dishes, I had to say that my hands down favorite had to be the lamb chops with rosemary seasoning. Offered as a special for the evening, I wouldn’t be surprised if you see this become a regular menu feature. Although I would not discount the natural veal tenderloin, the trio de la mer and the Mediterranean specials our table tried.
The side dishes complimented these wonderful specialties. Sautéed spinach with fig, marcona almond and garlic was fresh and tasty. The fingerling potatoes were roasted to perfection and were a delightful accompaniment to the lamb chops.
Although personally I don’t have a sweet tooth, I know my fellow diners were raving about the sampling of desserts, so I would recommend leaving enough room for these!
With the abundance of delicious food choices this restaurant is a must try on the Upper East Side. Fig & Olive has been a staple in this area, with an exceptionally friendly neighborhood feel; it is not difficult to see why it has such a vast loyal following. The General Manager, William has hospitality and excellence down to a fine art! Thank you William for making the evening so incredibly special and memorable to us all, we look forward to seeing you again soon.
This location is also open for brunch on the weekends, giving you plenty of opportunity to check it out!
The executive chef, Pascal Lorange oversees all three locations. James Barlow is the highly experienced chef of this Lexington Avenue location. With his attention to detail and excellent cooking skills you can see why the restaurant was so busy in this neighborhood location.
Upon walking into the restaurant, the patron will notice the long hallways and tables interspersed throughout with 2 select tables by the front window and a bar in the middle to the side. The restaurant like many in New York is long but not very wide. There is also a quasi-communal set up where guests can sit on raised chairs across from one another at a raised table with lights overhead which promotes he warm and intimate atmosphere. At the back of the restaurant is a large space, which can accommodate a party of 16.
We were impressed with the simple, modern paintings and the halogen lighting. The restaurant was quite busy for the evening with a wait and spill over into the bar though it was not very noisy. Upon arrival, we were greeted by the affable, social and very knowledgeable and seasoned General Manager, William Sears, who catered to all of our needs and welcomed us like royalty. He has been with the chain for 2 years and knows the menu inside and out and has great perspective on the restaurant business not only in NYC but nationwide. He was a wealth of knowledge and a genuine asset to Fig & Olive. Our equally attentive Argentinian waiter named Lester also impressed us. He instructed us that the chef would bring out some signature dishes for us to try.
As of now, this location only has a license for wine and beer although we were advised this will be changing to a full bar in the foreseeable future.
Fig & Olive carry over 42 different olive oils and each evening, three are hand selected to be presented to clientele with their signature homemade bread.
This evening we were presented with three olive oils, all very different in flavor, one from Tunisia, West Australia and Chile. Mixtures of olives presented were divine.
Of all the wonderful appetizers, my favorite had to be the Chicken Samosa; it literally melted in my mouth. Although the fig gorgonzola tartlet served on a fine puff pastry came in a close second.
The Fig & Olive Salad, shown above, was very generous in size; it would make a meal in itself. The Arbequina Olive Oil perfected the wholesome flavors. The freshness of the green apple gave crispness to this dish.
Of all the wonderful samplings of main dishes, I had to say that my hands down favorite had to be the lamb chops with rosemary seasoning. Offered as a special for the evening, I wouldn’t be surprised if you see this become a regular menu feature. Although I would not discount the natural veal tenderloin, the trio de la mer and the Mediterranean specials our table tried.
The side dishes complimented these wonderful specialties. Sautéed spinach with fig, marcona almond and garlic was fresh and tasty. The fingerling potatoes were roasted to perfection and were a delightful accompaniment to the lamb chops.
Although personally I don’t have a sweet tooth, I know my fellow diners were raving about the sampling of desserts, so I would recommend leaving enough room for these!
With the abundance of delicious food choices this restaurant is a must try on the Upper East Side. Fig & Olive has been a staple in this area, with an exceptionally friendly neighborhood feel; it is not difficult to see why it has such a vast loyal following. The General Manager, William has hospitality and excellence down to a fine art! Thank you William for making the evening so incredibly special and memorable to us all, we look forward to seeing you again soon.
This location is also open for brunch on the weekends, giving you plenty of opportunity to check it out!
FIG & OLIVE LEXINGTON
808 Lexington Avenue
Between 62nd & 63rd St.
New York, NY 10021
Tel: (212) 207-4555
Hours
808 Lexington Avenue
Between 62nd & 63rd St.
New York, NY 10021
Tel: (212) 207-4555
Hours
Monday thru Friday:
12:00 p.m. to 11:00 p.m.
Saturday: 10:30 a.m. to 11:00 p.m.
Sunday: 10:30 a.m. to 10:00 p.m.
12:00 p.m. to 11:00 p.m.
Saturday: 10:30 a.m. to 11:00 p.m.
Sunday: 10:30 a.m. to 10:00 p.m.
***
FIG & OLIVE FIFTH AVENUE
10 East 52nd Street
New York, NY 10022
Between Fifth & Madison Ave.
Tel. (212) 319 2002
Fax (212) 319 8230
New York, NY 10022
Between Fifth & Madison Ave.
Tel. (212) 319 2002
Fax (212) 319 8230
***
FIG & OLIVE MEATPACKING
420 West 13th StreetBetween Ninth Ave.
& Washington St.
New York, NY 10014
Tel: (212) 924-1200
