May 11, 2018
The restaurant in the Fairmont Miramar hotel in Santa Monica serves delicious seasonal fare care of chef Ray Garcia’s think cherrystone clams with chorizo and salsify, lamb top sirloin with garbanzos and piquillo peppers, and other deliciousness – as well as a selection of superior cocktails. The venue boasts a beautiful setting and a casual bistro vibe, taking its name from the 130-year-old fig tree the second largest of its kind in California apparently – which stands out front. You enter through the hushed hotel lobby and emerge in a light filled elegant space with creamy walls and a central, curved bar of warm wood. Cocktails include the FIG Mojito, a blend of tequila, rum, house fig preserves, and organic mint and lime juice, and the Blackberry Daiquiri, a fruity blend of fresh blackberries, lime juice and agave syrup. They serve an array of classic drinks too, but it’s the dedicated Bloody Mary menu which really sets this place apart. You’ll be spoilt for choice and even though they no longer serve their seriously rich and decadent Foie Mary, a mix of vodka, tomato juice, and pureed foie gras served with foie gras stuffed olives, the refreshing tomato and watermelon version and the smoky Bacon Bloody Mary are both well worth trying. Their classic horseradish laced take on the drink is just divine. The dinner menu includes cheese flights and a huge array of charcuterie alongside more substantial entrees, the emphasis very much on seasonal market fresh produce and, looking at those Bloody Marys, you just know brunch here is going to be an adventure.