Food & Drink

Fig and Olive

The NY kitchen and tasting bar moves est, slinging their vaunted French and Mediterranean coast small plates (fig Gorgonzola tartlet w/ prosciutto, imported Jamon Serrano, Saucisson Sec charcuterie), and entrees (porcini and Gorgonzola Jamon Iberico ravioli, seared scallops w/ truffle artichoke tapenade and aged balsamic vinegar) from an 8,000sqft West Hollywood eat space that's split-level, also something Bob Vila would never let you do, as that dude pays for everything.

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