A West Coast satellite of New York’s Fig & Olive kitchen and tasting bar is set to open in March. The Mediterranean concept pays homage to a single ingredient: olive oil. Executive chef Pascal Lorange’s menu is described as casual yet refined, with Riviera-and coastal-inspired cuisines from the South of France, Italy and Spain. At Fig & Olive, the ubiquitous oil goes into every dish, aside from desserts. Meals start with three extra virgin olive oils, which can be paired with ...
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