Fig & Olive, set to debut in the Gold Coast tomorrow, hopes to impart a sense of the French Riviera upon the city of Chicago. Chef Pascal Lorange's menu highlights the coastal cuisines of France, Italy and Spain as well as the restaurant's core ingredient of olive oil, which he uses in place of butter. Look for numerous types of it on the menu and in their retail space.
Fig & Olive will only be running dinner service for the first couple of weeks, but by mid-July they will begin lunch and weekend brunch service. Read the full menus below and check out what the space looks like here.