FIG & OLIVE in Newport Beach is about passion for the best olive oils, flavors and cuisine from the Riviera & Coastal regions of the South of France, Italy and Spain. Their large variety of extra virgin olive oils are selected to be paired with each dish and offered for tasting at the beginning of each meal.
FIG and OLIVE in Newport Beach is located along the Coast of Orange County in one of the premier shopping destinations, ‘Fashion Island’. An open kitchen is illuminated by shelves of glowing olive oil bottles and the elegant and warm design with limestone stucco walls, terra-cotta ceiling, and green rosemary and olive trees exudes the essence of the Mediterranean. Upon entering, guests are welcomed by an impressive display of extra virgin olive oils. A long, white marble communal table and tasting bar stretches across the room, lit by pendant lights and backed by displays of wines. The main dining room is elegant and intimate with olive branches crafted in black wrought iron and lit with candles.
Executive Chef, Pascal Lorange, began his training at a young age with three-star Michelin Chef Georges Blanc in Vonnas, France. He continued to hone his craft in Spain and around the world while working as a private chef to Spanish singer Julio Iglesias and cooking for celebrities and dignitaries such as Oscar de la Renta, Princess Stephanie of Monaco and the Clintons. He creates his menu around carefully selected farmers and ingredients for their genuine taste and seasonality.
For dinner, signature dishes include Seared Sea Scallop with Truffle Artichoke Tapenade; Grilled Branzino glazed with a fig balsamic vinegar, served with figs and snow peas finished with a sweet Picholine Olive Oil; Porcini & Gorgonzola Jamon Iberico Ravioli with Porcini Olive Oil; and Grilled Lamb Chops smoked with a bouquet of Herbs de Provence and finished with a Rosemary Olive Oil. Desserts crafted by Pastry Chef, Andrew LeStourgeon, include Lavender Honey Madeleines, Warm Almond Cake with candied orange and Olive Oil Gelato; and Green Apple Sorbet with citrus, fresh mint, lemon, and olive oil syrup.
Pascal Lorange’s tasting bar and communal table menu is informal with shareable plates such as Zucchini Cappacio,Fig Gorgonzola Tartlet and Crostinis, as well as, imported charcuterie, cheese, olives and marinated vegetables. At lunch, the menu offers a variety of flavorful dishes such as a Shrimp & Salmon Riviera Salad marinated with citrus and fruity olive oil; and an Herbs de Provence Rotisserie Chicken, finished with a Rosemary Olive Oil.
The exceptional wine list at FIG & OLIVE includes over 30 varietals from the South of France, Italy, and Spain that are offered by the glass or bottle along with a selection of champagne.