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About Fig & Olive - Chicago
FIG & OLIVE extends an olive branch to Chicago with its flagship city location, situated on Oak Street in the premier Gold Coast luxury retail shopping district. FIG & OLIVE embodies its origins from the South of France, Italy, and Spain. The 10,000 square foot dining destination features a variety of unique spaces that captures this essence of the French Riviera. With natural limestone and white stucco walls surrounding an open-exhibition kitchen, an expansive lounge and bar, a crostini station, and an open-air garden terrace, this location is perfect for an informal or elegant gathering.
FIG & OLIVE Chicago is an ideal setting for many occasions. In the heart of the Gold Coast, it has already become a favorite for corporate functions, studio premieres, product launches, bridal events and anniversaries. Its lounge, dining room, semi-private dining rooms and outdoor terrace enable you to host a large variety of events.
FIG & OLIVE is about passion for the best olive oils, flavors and cuisine from the Riviera and coastal regions of the South of France, Italy and Spain. It is a full-service restaurant featuring lunch, brunch and dinner menus. The exceptional wine list includes over 30 wines offered by the glass or bottle from Italy, France and Spain. FIG & OLIVE’s menu philosophy is based on the notion of clean, healthy and sophisticated ingredients and dishes, each prepared or finished with unique olive oils
FIG & OLIVE’s signature dishes embody Executive Chef, Pascal Lorange’s passion for the best olive oils and cuisine from the Mediterranean region. Each meal begins with a taste of three distinct extra virgin olive oils with the restaurant’s freshly-baked rosemary olive oil fougasse bread. Guests can gather at the bar and lounge to enjoy tasting dishes and shareable small plates such as the Zucchini Carpaccio and the Fig Gorgonzola Tartlet alongside an assortment of Crostinis, Crudos, Cicchetti and Fritti, and imported charcuterie.
Main dishes include the Riviera Shrimp and Salmon Salad, Octopus a la Gallega, Zucchini Blossom and Goat Cheese Ravioli, Paella del Mar, Mediterranean Branzino, and the FIG & OLIVE Rosemary Lamb Chops. Desserts crafted by Pastry Chef Andrew LeStourgeon include the Crème Brulee Cheesecake and the Caramelized Apple Tart.
The exceptional wine list includes over 30 varietals from the South of France, Italy, and Spain that are offered by the glass, along with full bottles and champagne.