Well Seasoned at Fig and Olive

Fig and Olive is almost a year old. Opened just after the New Year in 2010 the ambitious new space quickly wowed locals with its sleek design, urbane atmosphere and fresh, Mediterranean ingredients. They welcomed the community inside with a few large parties and have seen a steady crowd of customers on weekend nights ever since. The long tasting table or bar allows singles to come in and mingle or dine without feeling self-conscious, and when the weather was warm, diners could enjoy wine, crostini and dinner on the patio – transporting them from Scarsdale to Nice or Beverly Hills.

With the arrival of autumn, the menu has changed to reflect seasonal ingredients and a new management team is in place after customers complained of haphazard service. These two adjustments leave Fig and Olive poised to serve Manhattan-quality meals to a suburban clientele.

We stopped by for dinner last week and were pleasantly surprised with the experience. Though the place was humming, our reserved table was ready and we were seated quickly. From the extensive wine list we were each able to select a mini carafe of the vintage of our choice – and there was also a tempting list of cocktails.

The waitress swiftly arrived with cubed French bread and a tasting flight of three artisanal olive oils for us to sample while we considered the rather extensive menu. The front page features many small plates, allowing diners with small appetites to try a few appetizers and forego a main course. While we chatted, we

Manchego, Fig and Marcona Almond Crostini

The appetizer selections include a fig gorgonzola tartlet, Mediterranean chicken samosa, sea scallop and truffle artichoke and a warm goat cheese in fig leaf served with lavender honey, fig chutney and black olive crackers.

On the winter menu, the restaurant now offers several hot soups as well as their signature Fig and Olive Salad with apple, manchego, gorgonzola, tomato, walnuts, and scallion and another with tuna and bay scallops and sesame oil.

Jamon Serrano, Pan Con Tomate, Manchego

Mainstays on the entrée menu are the Fig and Olive Tajine which is a stewed mixture of chicken marinated in Moroccan spices, with fig, olive, apricot, carrot, zucchini and cippolini onion served with couscous. We’re trying to get the recipe for that one to see if we can recreate it in our own kitchen. Other entrees include rosemary lamb chops, filet mignon or a choice of pastas.

On the fish menu there’s a bouillabaisse, salmon, lemon sole in papillote, and paella, and for those who can’t decide what to eat there’s the Fig and Olive Mediterranean Tasting that includes grilled chicken, steak and shrimp with some delectable sides. And speaking of sides, Fig and Olive is now offering delicious sides at just $6 a piece. We tasted cremini mushrooms with thyme and shallots and the sautéed spinach with fig and enjoyed both.

Warm Goat Cheese in Fig Leaf

As if that wasn’t enough we admit we tasted desserts too!

With their large menu and selections of small and large plates you can come in anytime of the day or evening and find something that’s just right. Their innovative use of vegetables, nuts and oils also makes this a good spot to go with your vegetarian or kosher friends or those on special diets. We enjoyed the flexibility of their format and the ease with which you can taste a lot and eat a little.

Give it a try and let us know what you liked in the comments section below.

Fig and Olive
696 White Plains Road
Scarsdale, NY 10583
914 725 2900
Open seven days a week
Click here for their hours
For Groups and Events: events-sd@figandolive.com