Fig & Olive | D.C. - A Preview
There's a new Frenchie in town and I am completely enamored. Fig & Olive | D.C. just became the newest addition to the 'French Quarter' of the utopian-esque City Center DC and by that I mean this restaurant that specializes in Mediterranean cuisine joins Hermès, Caudalie, DBGB Kitchen and Bar and soon-to-arrive Louis Vuitton and Christian Dior, so I'd like to say bienvenue!
Fig & Olive founder Laurent Halasz is originally from Mougins, a picturesque medieval village in the South of France between Cannes and Grasse (which I will be visiting this summer). Inspired by the cuisine from this region as well as flavors from Italy and Spain, Halasz opened his first olive-oil focused eatery in New York in 2005 and lucky for us, this is his 8th location. Halasz's goal is two-fold, one, to introduce individuals to a lighter French cuisine that uses olive oil rather than butter, and two, to educate people about the different varieties of olive oils. As an olive enthusiast, I welcome both a 110%. ;-)
On Thursday night, I was fortunate to get a sneak peek of Fig & Olive | D.C. at its opening soirée An Evening in France and it was incroyable. The 10,000 square foot two-level restaurant that seats 330 people with a French Riviera inspired outside patio was a sight to behold. The design is simple yet elegant. The luxurious space is filled with classic white tones and earthy terra cotta, and olive and rosemary trees are interspersed all around which capture the essence of Provence (the only thing missing is the sound of cicadas). Throughout the evening, Veuve Clicquot champagne and refreshing specialty cocktails were flowing, unbelievably delicious canapés ranging from salmon crudo to beef carpaccio to crab/heirloom tomato crostinis to truffle mushroom croquettes were passed around and there was even a Jamón Iberico station, which was a hit. Remarks were given by Halasz himself as well as the Mayor of Mougins, Richard Galy and Michelin-starred Chef Denis Fetisson of La Place de Mougins.
It was a truly spectacular evening and I can't wait to return and really experience Fig & Olive in its totality.
Dinner service at Fig & Olive | D.C. officially opened on June 26 (lunch starts on July 6 and brunch on July 11), but from what I've seen (and tasted) thus far, I can say that without a doubt, that you will want to check it out. And to get you started on what will be a mouthwatering Mediterranean culinary adventure, here's the Fig & Olive | D.C. menu.
Here are photos from the chic and scrumptious event, enjoy!
Fig & Olive | D.C. at City Center DC.
First level - beautiful bar.
Fig & Olive | D.C. specialty cocktails and wine menu.
Summer in Provence (gin, house made rosemary thyme syrup, muddled blackberries and fresh lime juice).
Scallops with root vegetables and olive oil.
Rossellini (passion fruit vodka, freshly squeezed blood orange juice and fresh lime juice).
Truffle mushroom croquette with shaved parmesan.
Fig & Olive Dirty Martini (Belvedere vodka served with olives and house made brines).
Slices of pata negra.
Cucumber Cosmo (organic cucumber vodka, elderflower liqueur, cucumber puree and fresh lime juice).
Fig & Olive founder, Laurent Halasz and Mayor of Mougins, Richard Galy.
Michelin starred Chef Denis Fetisson of La Place de Mougins.
A variety of olive oils from Chile, Spain and more (available for sale).
Second level decor - olive oils, vinegars, books and ceramics.
Champagne and Pinot Noir vinegars (available for sale).