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Sunday, May 8, 2016

FIG & OLIVE celebrates the spring bounty with new menu in Newport Beach, California


FIG & OLIVE is celebrating new beginnings with spring and newly appointed Executive Chef, Wilfrid Hocquet. Chef Wilfrid’s cuisine represents his life-long passion for pure ingredients and minimalist culinary technique. That’s not to say his dishes are not exquisitely beautiful. He just lets the fresh produce be the star of the dish with its vibrant colors, aromas, and textures. This fits in perfectly with founder Laurent Halasz’s culinary vision of balanced flavors and use of premium olive oils as if dining in the South of France.

Here is a look at some of the menu items:

Burrata, Tomato, Pesto, Balsamic Crostini (Mix and match - 3 for $12, 6 for $21) is creamy from the velvety smooth burrata, herbaceous from the pesto and microgreens, and sweet and tangy from the balsamic and tomato. Rating: 5/5

Manchego, Fig, Marcona Almond Crostini (Mix and match - 3 for $12, 6 for $21) is simplicity at its best. Even though it is simple, it is rich and powerful in flavor from the nutty manchego to the sweet fig. Rating: 4/5

Shrimp, Avocado, Cilantro, and Tomato Crostini (Mix and match - 3 for $12, 6 for $21) has a perfectly cooked shrimp with a nice snap. With an almost Latin flair, the ingredients work well together from the creamy avocado to the sweet tomato to the refreshing cilantro. Rating: 4.5/5

Octopus, Hummus, Pimenton Crostini (Mix and match - 3 for $12, 6 for $21) is lovingly topped with tender, thinly sliced octopus. The hummus adds a creamy flavor for a Mediterranean flair. Rating: 5/5

Pata Negra, Smoked Tomato Concasse Crostini (Mix and match - 3 for $12, 6 for $21) has a Spanish tapas influence. Pata negra (also known as jamón ibérico) is a cured ham produced in Spain and Portugal from black Iberian pigs or cross-bred pigs that are at least 50% Iberian. The cured flavor of the pata negra pairs well with the smoky, rough chopped tomato. Rating: 4.8/5

Courtesy of FIG & OLIVE
Crab Salad ($15) combines jumbo lump crab, celery, celeriac, snow pea, green apple, lime, cilantro, scallion, horseradish mayo, and pink pepper. This salad is a clean, refreshing way to start any dinner. The vegetables and green apple add a crisp texture to the moist, tender crab meat. Great dish for spring! Rating: 4/5

Paella Del Mar ($32) includes black tiger shrimp, sea scallop, calamari, mussels, saffron rice, green pea, red bell pepper, artichoke, saffron aioli, pimenton, and oregano. The saffron rice is creamy like risotto. All of the seafood components are cooked to perfection – the shrimp has a nice snap, the calamari is tender, the scallops are nicely seared, and the mussels are succulent. The peas, bell pepper, and artichoke help tie everything together with a nice fresh flavor. Rating: 5/5

Rosemary Lamb Chops ($39) are grilled, smoked à la minute with a bouquet of Herbs de Provence, goat cheese & chive gnocchi, braised eggplant with honey, thyme, and rosemary garlic olive oil. The presentation is lovely with smoky dome. Using a bit of artistic flair, the server removes dome in a swirling motion so the smoke spirals up into the air. Then, they top it with an olive oil drizzle. The lamb has a Mediterranean flavor profile from the rosemary, garlic, and olive oil. The goat cheese gnocchi are a nice creamy, starchy surprise. Rating: 4.5/5

Caramelized Apple Tart ($12) is a crisp puff pastry with caramelized apples and topped with vanilla ice cream. It is a very light dessert, reminiscent of something you would pick up for breakfast at a French bakery along with an espresso. The vanilla ice cream makes it a bit more decadent with its creamy flavor and texture. Rating: 4/5

Chocolate Fondant ($12) is flavored with candied orange and topped with vanilla ice cream. This dessert is like a marriage of a chocolate lava cake and soufflé. It has a slight chocolate lava-like center, but is light like a soufflé. The vanilla ice cream acts like a crème anglais as it starts to melt into the nooks and crannies of this cake. Rating: 5/5

Mother’s Day Special: FIG & OLIVE has a prix-fixe brunch ($40 + tax & gratuity) and dinner ($48 + tax & gratuity). If you don’t have plans yet, make reservations now.

Atmosphere: 5 out of 5 stars
Décor: 5 out of 5 stars
Service: 5 out of 5 stars
Food: 5 out of 5 stars

For more information:
Fig & Olive Newport Beach
151 Newport Center Dr.
Newport Beach, CA 92660
+1.949.877.3005
Lunch Hours: Monday through Friday from 11 a.m. to 3:45 p.m.
Dinner Hours: Sunday through Tuesday from 4 p.m. to 9:30 p.m., Wednesday from 4 p.m. to 10 p.m., Thursday from 4 p.m. to 10:30 p.m., Friday and Saturday from 4 p.m. to 12 a.m.
Brunch Hours: Saturday and Sunday from 11 a.m. to 3:45 p.m.

Fig & Olive Menu, Reviews, Photos, Location and Info - Zomato

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