• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • Recipes
  • Travel
  • Lifestyle
  • Shop
  • About
    • Contact
    • Press

Honey, Whats Cooking logo

February 9, 2012 7 Comments

Fig & Olive | New York City

My buddy, Kinjal, and I headed to the trendy Meatpacking District to dine at Fig & Olive during Restaurant Week Winter 2012.

IMG_4856

At Fig & Olive, each dish is prepared with some of the finest (and flavored) olive oils of the Mediterranean region.  This fabulous restaurant is a cross between French, Italian, and Spanish cuisines.

The wines featured at Fig & Olive are from the South of France, Spain and Italy – all along the Mediterranean coastline. IMG_4888

LOCATION:
420 West 13th Street
New York, NY 10014
(Meatpacking District)
Other locations – Midtown, Uptown, Westchester, West Hollywood

MENU: Fig & Olive Menu.
COST: $$$
CUISINE: Mediterranean
RECOMMENDED TO: Bar Scene, Casual Dining, Couples, Groups, Romantic Dining.
AMBIENCE: Romantic/Classy/Trendy


MY REVIEW
We both started off with drinks.  As much as I wanted to order wine at a Mediterranean restaurant, the cocktail menu looked much more appealing.  I went for the Rossellini, a drink blended with passion fruit Vodka, freshly squeezed blood orange juice, and fresh lime juice.  Look at the size of this drink.  Refreshing and tasty.
Kinjal went for a glass of red, the Grenache/Cabernet Sauvignon from France.  She liked it, but it was rather dry for me.  I’m still a wine novice.
We ordered 3 items from the Crostini Tasting Menu for an additional $7 on the Restaurant Week Menu:
– Mushroom, Truffle Artichoke, Parmesan (fantastic, a bold mushroom & artichoke flavor – my favorite)
– Crushed Tomato, Olive Oil (although this was delicious, it is also very common, opt for the Roasted Bell Pepper, Ricotta, Caper instead)
– Manchego, Fig, Marcona Almond (delicious, slightly on the sweeter side and topped off with manchego cheese)
As part of Restaurant Week, we both chose an appetizer.  I went for the Zucchini Carpaccio which is zucchini topped off with olive oil, pine nuts, and parmesan Picholine Olive Oil.  This appetizer was light, but nothing to write home about.  I was quite limited in my choices since I don’t eat certain types of meats.
Kinjal went for the Provencal Carrot & Thyme Soup made with carrots, celery, onion, garlic, thyme, olive oil crouton and then finished off with Cilantro Olive Oil.  Her soup was good, but I didn’t love it since I’m not a fan of carrot soup.  Speaking of soup, the Northern Italian Mushroom & Truffle Soup looks really good.
We both went for the Penne Funghi Tartufo as our entree.  Penne pasta tossed with cremini mushroom, black trumpet, parmesan, parsley, scallions, and then finished off with lots of White Truffle Olive Oil.  This is easily one of the best pasta dishes I have ever had, however I do believe all that extra White Truffle Olive Oil was probably unnecessary, but so so good!
For dessert, we each ordered a different dessert.  I went for the Chocolate Pot De Crème which was basically a chocolate and crème mousse combination. 
This dessert was yummy, but way too overpowered with chocolate.  I think 50-50 of each would have been amazing.
Kinjal went for the Dessert Crostini which was a sweet shortbread loaded with butter, topped off with mascarpone cheese, and then finished off with black cherries.  The shortbread was sweet, the cheese, creamy, and the grapes tart, it was a combination of sweet-sour.  Pretty good!

VERDICT: 4 / 5
I really loved the atmosphere at Fig & Olive. It is a romantic Mediterranean restaurant with a wide selection of entrees to choose from. Although there were lots of couples, I couldn’t help but notice how many groups of women were at this restaurant, most of them were drinking wine and sharing appetizers – I guess women love wine and olive oil (antioxidants please)!

Speaking of olive oil, the olive oil here is excellent quality and infused with different flavors, such as, Pumpkin Olive Oil, Cilantro Olive Oil, Sundried Tomato Olive Oil, White Truffle Olive Oil, etc. Each dish is topped off with a different kind of olive oil. Brilliant, right?

Although my friend was 10 minutes late, we were seated promptly which was great. Overall, the service was good, but it did take a while for us to get our drinks as the restaurant started getting more crowded. The portions at Fig & Olive are reasonably sized, and we were both pretty full by the time we left. I can’t wait to dine here again – next time I’ll be checking out the 5th Avenue location in Midtown.

Food: Good
Drinks: Excellent
Decor: Excellent
Service: Good
Value: Good

TELL ME: Have you been to Fig & Olive, or ever tried Mediterranean cuisine?  If so, what did you think?  What did you order?

Previous Post: « Grilled Cheese Guacamole Sliders & A Super Bowl Partay!
Next Post: Happy Valentine’s Day 2012 »

Reader Interactions

Comments

  1. Khushboo says

    February 9, 2012 at 11:36 AM

    I LOVE Mediterranean cuisine- such rich yet delicious eats! It's one of the few cuisines where a few bites truly do hit the spot, especially as they really do focus on freshness! That pasta dish sounds so up my alley- I am a truffle fiend!

    Reply
  2. Ameena says

    February 9, 2012 at 4:51 PM

    I have been dying to try the Hollywood branch of Fig and Olive…I hear it is amazing! And it really does look delicious – especially the desserts.

    Reply
  3. Mandy says

    February 9, 2012 at 5:34 PM

    What a gorgeous restaurant. The food looks really unique and tasty…particularly the Chocolate dessert.

    Mandy
    Kini Style & The Klury Report

    Reply
  4. BeetleBuggy says

    February 9, 2012 at 6:32 PM

    That looks like a lovely restaurant! The food looks fabulous and I would kill for that Rossellini right now, it sounds so good!

    Reply
  5. molliee says

    February 9, 2012 at 7:00 PM

    looks so yummy! I want to go!

    Reply
  6. Parita @ myinnershakti says

    February 10, 2012 at 3:16 AM

    YUM! Unique olive oils are the best! And the chocolate was overpowering?! Now way Jose!

    Reply
  7. honeywhatscooking says

    February 13, 2012 at 2:59 AM

    Thanks guys. Fig & Olive is wonderful, especially the crostini and the pasta dish. Definitely try it if you have a chance.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar





Subscribe

Don't miss a single post!

Trending

  • World’s BEST Spaghetti RAO’s Homemade Marina...
  • Mexican Pizza Taco Bell (vegetarian)
  • Bombay Grilled Sandwich (vegetarian, gf option)
  • Green Moong Dal Khichdi (healthy)
  • Gajar Ka Halwa | Indian Carrot Pudding (gf)
  • Indian Afternoon Tea
  • Roasted Tomatoes Burrata Pasta with Pesto (vegetar...
  • Ras Malai Mousse (eggless, 7 ingredients, gluten-f...

Footer

About Me

A foodie who is passionate about living a healthy-ish lifestyle, cooking, and traveling. You'll find a mix of everything here and lots of seasonal content. I moved from Jersey City leaving behind my family & friends to beautiful Southern California for love. I'm adjusting to the laid-back SoCal lifestyle and learning a lot about myself along the way. Come join me on a soul searching journey and I'll tell YOU "what's cooking" through my love for food, fashion, and travel.

Made this trip to NJ for one person only - my mom! Made this trip to NJ for one person only - my mom! She was missing Krish a lot so this trip was mainly for her to spend quality time with him. We left with beautiful memories. Missing home and especially these moments seeing mom and Krish together. Until our next trip. ❤️

#newjersey #missinghome #family #nani #reelskarofeelkaro #reelsitfeelsit
HIGH PROTEIN BHEL WITH TOFU & PEANUTS! Tofu Peanut HIGH PROTEIN BHEL WITH TOFU & PEANUTS! Tofu Peanut Bhel is super easy to make + vegan, delicious, and healthy! 14 grams of protein per serving.

✔️ RECIPE:

➡️ saute tofu
14 ounces organic extra-firm tofu, press & cube
1 tbsp avocado oil
➡️ for tofu peanut bhel
1/2 cup unsalted peanuts roasted
1/2 cup red onions chopped
1/2 cup green bell peppers chopped
1/2 cup tomatoes chopped
1/2 cup frozen organic corn run under hot water
2 tbsp cilantro chutney
2 tbsp tamarind chutney, store-bought
1-2 tbsp lemon juice
1-2 tsp chat masala
1 tsp cumin powder
1/2 tsp red chili powder
salt to taste
➡️ for garnish
1/4 cup sev

Sauté tofu. Dry roast peanuts. Mix all ingredients. Enjoy!

✅ Full recipe: Link in bio OR search [ honey what’s cooking tofu peanut bhel ]

✅ Follow @honeywhatscooking for more recipes!

#bhel #healthybhel #healthyindianfood #indianfood #indianstreetfood #cookingreels #foodreels #reelskarofeelkaro #reelsitfeelsit #veganindian
INDO-MEX OIL-FREE SALAD - Bean Corn Avocado Kachum INDO-MEX OIL-FREE SALAD - Bean Corn Avocado Kachumber Salad. A delicious Mexican spin on the classic Kachumber Salad. Enjoy as a meal or side. This salad is healthy, delicious, and nutritious!

➡️ NUTRITION [ 255 calories. 10g protein. 14g fiber ]

✔️ RECIPE:
15 ounces canned organic black beans, rinsed & drained
1 1/2 cups cucumber chopped
1 cup red onion chopped
1 1/2 cup tomatoes chopped & drained
1 cup frozen organic corn, rinsed & drained
1 tbsp chat masala, I like MDH
1 tsp red chili powder, or cayenne pepper
1/2 tsp salt add more if needed
1/4 cup lime juice freshly squeezed
1 large avocado diced
1/2 cup cilantro chopped

Mix well and enjoy!

✅ Full Recipe: Link in bio OR search [ honey what’s cooking bean corn kachumber salad ]

✅ Follow @honeywhatscooking for more recipes!

#cleaneating #indianfood #indiansalad #kachumbersalad #indomex #indianfusionfood #nocooking #indiareels
#reelskarofeelkaro #foodreels
My favorite kind of muffin - ONE BOWL BLUEBERRY 🫐 MUFFINS made with melted butter, fresh blueberries, and more! Super simple to make! Finish these off with some salted butter on top and they’re just scrumptious. Hope you give it a try with your morning joe ☕️

RECIPE:

➡️ Dry Ingredients
1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
➡️ Wet Ingredients
6 tbsp unsalted butter, melted
1/2 cup + 2 tbsp organic cane sugar
1 @vitalfarms organic egg
1 teaspoon vanilla extract
1/4 cup whole milk
1/4 cup @stonyfield yogurt
1 1/2 cups blueberries rinsed & dried
1 tbsp all-purpose flour sprinkle over blueberries
➡️ once baked, split muffin in half & spread @kerrygoldusa salted butter. Divine!

✅ Full Recipe: Link in bio!
OR
Google [ honey what’s cooking blueberry muffins ]

✅ Follow @honeywhatscooking for more recipes!

#blueberrymuffins #muffins #summerrecipes #weekendbaking #weekendbrunch #recipereels #bakingreels #bakingvideo
The only way my hubby will eat broccoli 🥦. Reci The only way my hubby will eat broccoli 🥦. Recipe 👇🏽

✅ ROASTED BROCCOLI RECIPE:
10 ounces organic broccoli florets
3 tbsp olive oil (2 tbsp works too)
Salt to taste
Black pepper to taste
Garlic powder to taste

➡️ Toss. Break up large pieces into smaller ones.

➡️ Place onto a baking tray. I love using my toaster oven. Bake at 400 degrees for 20 minutes. It’s perfect! Enjoy!

✅ Follow @honeywhatscooking for more recipes!

#roastedbroccoli #broccoli #easyrecipes #cookingvideos #recipereels #healthyrecipes #broccolirecipes #veganreels #healthyreels
Follow Me On Instagram
  • Home
  • Recipes
  • Travel
  • Shop
  • About
  • Contact
  • Privacy

Subscribe for free recipes & monthly newsletter!

Don't miss a single post!

Recent Posts

  • Zucchini Goat Cheese Pizza (vegetarian)
  • Bean Corn Kachumber Salad (vegan)
  • Vegan Dalgona Coffee | Whipped Coffee
  • World’s BEST Spaghetti RAO’s Homemade Marinara
  • Upma | Rava Upma (vegan)
  • Burrata Bruschetta Indian Style (vegetarian)

© 2022 Honey, What's Cooking.