Open late Fri.-Sat.
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Fig & Olive Restaurant Review: The scene’s the thing at this incarnation of the New York City-based restaurant, located in the outer circle of Newport Beach’s Fashion Island. The massive space uses bright floors and white hues to capture the vibe put forth by executive chef Pascal Lorange’s northwestern Mediterranean menu, while the massive bar/lounge area positioned at the front captures the attention of professionals and the requisite good-looking Newport types. Chef Lorange uses local ingredients to create interpretations of dishes culled from the coastal regions of Spain, France and Italy. Begin your meal with a trio of crostini or the light, clean salmon or tuna crudo, then move on to tartlets stuffed with prosciutto, fig and Gorgonzola. The Mediterranean inspiration is also evident among the entrées, as fish options abound, including whole fish like the tableside-prepared branzino. Those wishing to stick to land can order the rosemary lamb chops served with goat cheese and chive gnocchi. Desserts are highlighted by the crème brûlée cheesecake with olive oil crisp. There’s a scaled down lunch menu and a daily plated brunch, too. The wine list focuses on varietals from the South of France, Italy and Spain.