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Fig & Olive (Midtown): From a nondescript Midtown street with an unassuming exterior emerges paradise for olive oil lovers. The Fifth Avenue location of chain Fig & Olive may sound suspect since it's a. in Midtown b. a chain and c. contains the word "olive" which may draw connotations to wretched "Italian" spot Olive Garden, but don't judge just yet! Inside, candles on the neutral-colored walls lick the white tablecloths and the after-work crowd with their soft light, but the real star here is the olive-oil infused, Mediterranean-inspired food from exec chef Pascal Lorange and chef de cuisine John Iconomou. The bread and olive oil served to every table might seem typical...until you bite into the soft, flavorful square slices and dip 'em into three different varieties of olive oil. Crostini starters build on the simple-but-scumptious bread 'n' olive oil offerings, especially the Prosciutto, Ricotta, Fig, Olive and Walnut, and Crushed Tomato Olive Oil (3 for $10, 6 for $19). All pastas and mains feature different olive oils, and, again, even the plainer-sounding stuff is melt-in-your-mouth amazing, such as the Penne Funghi Tartufo (cremini and black trumpet mushroom, parmesan, parsley and scallion; with White Truffle Olive Oil, $19). Desserts like Creme Brulee Cheesecake and Marzipan Cake ($10 ea.) are also made with—you guessed it—olive oil. In keeping with the South of France/Italian/Spanish style, tons of wines are on offer, by the glass and the bottle. After a meal here, you'll never view the plainer salad dressing condiment as such again!
Reviewed 3/1/12
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