By spotlighting a single ingredient — olive oil — Fig & Olive takes a slightly different approach to foodservice. Executive chef Pascal Lorange (pictured at right) works olive oil into every menu item, and each of the five locations (four in the New York City area; one in L.A.) sells a selection of olive oils in a small retail space. The theme carries throughout the premises, which are designed with walls of golden bottles, framed olive plants, olive trees and a tasting ...
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