Laurent Halasz grew up in Mougins, in the South of France. Mougins is also known for the annual event called “Les Étoiles de Mougins”, an international gastronomical gathering of the world’s leading chefs. Together with his mother, Francine, the “Cuisine of the Sun” inspired them to create the foundation of FIG & OLIVE. Executive Chef Pascal Lorange continues the philosophy to create inspirational dishes combining Southern California’s freshest seasonal foods and the cuisine from the Riviera and Coastal regions of the South of France, Italy, and Spain. Olive oils are integral part of the dishes at FIG & OLIVE, using in place of butter. The cuisine also inspired the elegant coastal décor of limestone stucco walls, terra-cotta ceiling, green rosemary, olive trees, and a wall of illuminated bottles of olive oil next to the open kitchen.
Burrata, Tomato, Herbs, Balsamic Crostini has beautiful, sweet, juicy tomato paired well with creamy burrata. The herby balsamic on the toast adds a refreshing flavor to the combination. Thumbs up, way up!
Cured Salmon, Radish, Cucumber Yogurt, Dill Crostini is absolutely fantastic! The cured salmon is sweet and creamy from excellent marbling in the salmon. The crisp texture of the radish and the creamy, refreshing flavor from the cucumber yogurt worked really well as the base allowing the salmon shine through. Thumbs up, way up!
Crab & Heirloom Tomato appetizer contains jumbo lump crab, heirloom cherry tomato, garlic, cilantro, shallot, harissa, avocado basil tapenade, and Picholine olive oil. The lump crab meat is sweet and tender. I love the kick of garlic with the crab. The avocado basil tapenade is the creamy component of the plate. Thumbs up!
Goat Cheese Ravioli & Zucchini Blossom contains house made goat cheese ravioli, zucchini emulsion, tomato confit, crispy zucchini blossom with parmesan and shaved ricotta salata, and Arbequina olive oil. The goat cheese ravioli is creamy and luxurious. It pairs well with the zucchini emulsion, similar to a pesto but not as strong in flavor. I love the fried zucchini flower which adds a crispy texture to the dish and the salt flavor play of the shaved parmesan and ricotta salata on top. It has a punchy flavor like feta cheese. Thumbs up, way up!
Take a break from the heat of the summer and visit FIG & OLIVE for a relaxing, cool lunch or dinner in Newport Beach. Stay a while and walk around Fashion Island. There are lots to see and do, or just relax on a bench and watch the parade of cute puppies walking around.
- The FIG & OLIVE carries over 30 different types of extra virgin olive oil ranging from a fruity and delicate varietal from Chateau Leoube in Provence to a buttery Arbequina from Melgarejo in Andalucía, Spain, a green fruit olive oil from Marquez de Grinon, Spain, and a peppery Tuscan olive oil from Villa Lucia. They also have a variety of Infused Olive Oils (Truffle, Basil, and Lemon).
Atmosphere: 5 out of 5 stars
Décor: 5 out of 5 stars
Service: 5 out of 5 stars
Food: 5 out of 5 stars
Hours: Sunday through Monday from 11am to 9:30pm, Tuesday from 11am to 10pm, Wednesday and Thursday from 11am to 11pm, Friday and Saturday from 11am to 12am