Fig & Olive

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The 290-seat Gold Coast restaurant servers food inspired by the coastal regions of France, Italy and Spain including zucchini carpaccio, grilled rosemary lamb chop, paella and fig gorgonzola tartlet, plus 23 wines by the glass from the same areas. Spread over two stories, the 10,000 square-foot space features an open kitchen, a glowing display of olive oil and an open-air terrace decorated by herbs and trees. The main floor also includes a retail space that sells olive oil, vinegar, spreads and olives.