Is something new opening all the time in CityCenterDC, or is it just us?
Hot on the heels of such debuts as the CH Carolina Herrera boutique and chef Amy Brandwein's Centrolina Osteria and Market comes Fig & Olive. The eighth location of the olive oil-focused chain is set to begin welcoming diners June 26. (Still to come: Momofuku and Milk Bar.)
[Centrolina Osteria and Market off to a promising start]
Founder and owner Laurent Halasz opened the first Fig & Olive in New York in 2005, inspired by the food of the south of France, where he grew up. The goal was to introduce customers to a lighter cuisine different from the butter- and cream-heavy dishes often closely associated with French fare. He also wanted to educate them about the regional variations in olive oil.
"Chefs in the south of France, they created a cuisine more centered around vegetables, olive oil and the products, versus heavy sauce," Halasz said.
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Olive oil takes the place of butter in almost every dish on the menu, which features small plates, entrees and large-format "tableside for two" options. Dishes include Mediterranean branzino, goat cheese ravioli and zucchini carpaccio, which is a recipe from Halasz's mother. The menu is largely the same throughout the chain, but there will be variations to highlight local ingredients.
To start the meal, diners will be presented with a trio of olive oil samples served with the restaurant's rosemary focaccia. The oils will come from three categories, Halasz said: Sweet and buttery, green fruit and peppery/assertive. The selections from each category will change about every month.
While Halasz calls Fig & Olive's CityCenter location a "jewel box," in truth it's massive, seating more than 300 people in a 10,000-square-foot space. The first floor, with windows that open onto an outdoor terrace, includes a bar, lounge and "wine room" that can be closed off for private dining. The bar includes -- wait for it -- a crostini station, which would sound pretty twee except, you know, BREAD. Toppings run the gamut of meat, seafood, vegetables and cheese.
Upstairs is the 100-seat main dining room, which contains a second bar. Design elements include an open kitchen, linen banquettes and planters with rosemary and lavender. There's also the "white room," a white-tablecloth, 70-seat space with large windows that we could see turning into a hot commodity come holiday party season.
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The restaurant will also house a retail component, where diners can buy vinegar, olives, spreads and, of course, olive oils, some of which are exclusive to Fig & Olive.
Share this articleShare"When you dine at Fig & Olive," Halasz said, "you’re going to naturally become an olive oil connoisseur."
Fig & Olive, 934 Palmer Alley NW (Metro: Gallery Place-Chinatown). 202-559-5004. www.figandolive.com. Dinner 4 p.m. to 1 a.m. Friday and Saturday and 4 to 11 p.m. Sunday through Thursday; lunch (begins July 6) 11 a.m. to 4 p.m. Monday through Friday; brunch (starts July 11) 11 a.m. to 4 p.m. Saturday and Sunday.
Maura Judkis contributed to this report.
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