FIG & OLIVE

03/28/2025

Our Free-Range Brick Chicken is a beautifully crisp, juicy half-chicken, roasted “under a brick” for the perfect bite. Nestled on crispy smashed potatoes and roasted Riviera vegetables, finished with a bright salsa verde. A must-try!

03/25/2025

RTO got you down? Step away from the stress and into happy hour at FIG & OLIVE. Unwind with a curated selection of Mediterranean-inspired bites, handcrafted cocktails and selected wines for the perfect after-work escape. Head to our website to see the hours and menu!

03/20/2025

Spring is in full bloom at FIG & OLIVE DC! 🌸✨ From March 20–April 13, we’re celebrating the National Cherry Blossom Festival and Cherry Picks with our Black Sea Bass à la Plancha with Spring Vegetable Fricassee, Baby Artichokes & English Pea-Crushed Potatoes. A limited-time dish inspired by the season—join us in Washington, DC and savor the flavors of spring!

03/15/2025

Our Atlantic Salmon Meunière is served with a silky cauliflower-chickpea purée, roasted fennel and cauliflower, crispy capers and a delicate brown butter emulsion. Available à la carte or as part of our prix fixe dinner menu. Reserve your table now—link in bio.

03/12/2025

Martini & Croquettes, The Adult Happy Meal—FIG & OLIVE style. 🍸🥂 Because who needs fries when you can have golden, crispy croquettes? Indulgent, elegant, and impossible to resist. See you at Happy Hour!

03/11/2025

☀️ The sun is out, and so are our prix fixe menus—just in time for warm, breezy days. Enjoy a curated three-course dinner menu featuring your favorites like crispy Mushroom Croquettes, Atlantic Salmon Meunière and Lemon Olive Oil Cake. Or explore our two-course lunch prix fixe menu, perfect for a midday escape to the Mediterranean with our seasonal Riviera flavors.

Which dish are you starting with? Take a peek at the full menus on our website!

03/10/2025

Daylight Saving Time got you struggling? When you can’t have s’more sleep, have s’more chocolate instead! Our Dark Chocolate Mousse—complete with toasted marshmallow and house-made graham cracker—is a refined take on the classic childhood treat. Sweet dreams start here.

03/07/2025

Our Strip Steak Bordelaise starts with our 7-peppercorn blend, then is seared to perfection and bathed in a rich Bordelaise sauce. Served over silky pommes purée with charred baby spinach and roasted red onion—it’s the kind of dish you’ll be thinking about long after the last bite. Shall we save you a seat?

03/05/2025

Our catering menu just got even better! We’ve added new sandwiches to make it easier than ever to fuel and reward your team. From Grilled Steak to Pastrami-Smoked Salmon, Charred Riviera Vegetables, Grilled Chicken, and Peppercorn-Crusted Yellowfin Tuna—there’s something for everyone. Order now and bring a taste of the French Riviera to your next meeting or celebration! 🥪🥖

02/24/2025

Houston, you never disappoint! 🤠✨ We had an incredible time at the Houston Rodeo Roundup & Best Bites, sharing our Signature Crostini and Mediterranean flavors with all of you. Huge thanks to everyone who stopped by, met the team and showed their support. Until next time! 🥂

07/20/2018

Did you know we have plenty of options at ? Take a look at what What Taylor Likes has to say about our menu!

07/19/2018

We're pleased to welcome KAT V to open our Summer Concert Series tonight from 7 to 9 PM. Enjoy a concert on our patio with live music. Tag someone who would join you tonight!

07/17/2018

Hurry now to enjoy the last of French Restaurant Week at our location that ends on July 20th!

We also would like to welcome a new French film by Cohen Media Group that debuts on July 20th: Gauguin: Voyage to Tahiti at the Gene Siskel Film Center of the School of the Art Institute of Chicago!

Visit this link to see information about screenings:
http://www.siskelfilmcenter.org/gaugin

05/11/2018

Thanks for dining with us ! A visit to means a trip to Fig & Olive.

(April 2018) Chicago This was both of ours first time in the Windy City and boy, it did not disappoint! Chicago is known for its gastronomic experiences and those date back to the late 1800’s…