Since 1969, restaurant, hotel, travel & other witty reviews by a handpicked, worldwide team of discerning professionals—and your views, too.






by Sophie Gayot

The chic street Melrose Place in West Hollywood, California, must have been happy to see Fig & Olive open its doors there last March. After the success of three outposts in New York City and one in Westchester, New York, a Los Angeles location became a natural fit for the group presided by Laurent Halasz.

The restaurants’ cuisine is based on their name: no butter, no cream, just many different kinds of olive oil, and lots of dishes that feature figs. Watch my exclusive video interview with executive chef Pascal Lorange to see how he manages to have figs all year-round on the menu.

Continue reading “Don’t Change the Recipe” »

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