FIG

101 Wilshire Boulevard, Santa Monica 310-319-3111

 

If you are what you eat, then Fig will make you feel downright divine.  The casual, California-inspired restaurant at the Fairmont Hotel and Bungalows is where the seasoned Chef Garcia creates his culinary masterpieces.  Having worked with the likes of Thomas Keller, Garcia understands the magic inherent in fresh, quality ingredients and sensibly avoids the temptation to indulge in wild experimentation.  That’s not to say that there’s no creativity to what he does, only that he demonstrates confidence and is comfortable with letting quality and execution take center stage.

 

How else could you justify the existence of an actual “forager” who supports Garcia by scouring all the farmers’ markets and farms from San Francisco to San Diego in search of the most flavorful, quality ingredients to serve as the pigment of Garcia’s brush?  This valuable bounty is then reflected on the menu under “Just Arrived,” “In Peak Season,” and “Coming Soon,” giving diners the special privilege of a constantly changing menu filled with the season’s best.

 

On a Friday night, the restaurant is packed with attractive urbanites that clearly have a passion for food and are not there just to drown in the equally good signature cocktails or participate in the mating rituals of most hip eateries and lounges.  The cozy ambiance befits the beach city without compromising its elegance.  This is immediately evident from the eager, genuine servers who are dressed in denim and gingham.  Whitewashed wood ceilings, stripped banquets, the welcoming communal table, leather booths contrasted with burlap pillows and even the uncluttered place settings, all welcome without a fuss.  A wall proudly displays mismatched mirrors over a popular pewter bar where a “fromager” lovingly shares cheeses and patrons grab a bite or enjoy blood orange and beet margaritas or the fig mojito.  Nothing syrupy or cloying about these cocktails; they pack a nice punch.

 

Warm baguettes arrive in individual brown paper bags with a crock of sumptuous whipped balsamic butter with chives and carbs become even more irresistible. The fresh fare for the night begins with a delicious foie gras and chicken liver parfait served with fig marmalade and the grilled baguette.  A grilled pear salad with warm fruit, Point Reyes blue cheese and blueberry vinaigrette is exceptional and not quickly forgotten as we move to a whole roasted Branzino fish (think salmon but much lighter) cooked to perfection and seasoned with fennel, leeks and air cured tomatoes.

 

If you’re not guilty over consuming all the fresh baguettes, give in to the rich chocolate pot de crème which delivers the perfect kiss for the night before you depart – that is if you are able to bring yourself to leave.

 

-- Ghalib Dhalla