With six locations (four in New York and two in Southern California) already under its belt, Fig & Olive is set to open in the Gold Coast this month, complete with olive trees and an open-air terrace. Think the South of France.
Also think no butter. Every meal at Fig & Olive starts with a complimentary tasting—olive oils from France, Italy, and Spain and rosemary fougasse for dipping. That speaks to the philosophy of F&O founder Laurent Halasz and his executive chef, Pascal Lorange: Olive oils and spices take the place of butter and cream. From lobster bisque to roast chicken to filet mignon—no butter, no cream.
Really? “Well, there’s this apple tart, the way my mother does it,” says Halasz. “There’s butter in the pastry, and vanilla ice cream on the side.” 104 E. Oak St., 312-445-0060