Fig & Olive Opening Soon in Scarsdale

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Fig & Olive, a restaurant that focuses on Rivera and Coastal cuisine from the South of France, Italy and Spain, will open in Scarsdale sometime around Jan. 20. There are also three other locations in Manhattan.

The restaurant is going in a 4,000-square-foot space that was formerly Smith and Hawken at the Vernon Hills Shopping Center, where Lord & Taylor is on White Plains Road.

Executive chef Pascal Lorange, who trained at Restaurant Georges Blanc, a Michelin three-star in Vonnas, France, will oversee a menu that “embodies the restaurant’s passion for the best olive oils and flavors from the French Riviera and coastal towns of Italy and Spain,” says a press release.

There will be a 60-foot marble tasting bar and communal table where diners can share small plates, such as crostini, zucchini carpaccio and fig-gorgonzola tartlets. There will also be charcuterie and cheeses.

A few lunch dishes include Rivera Shrimp and Salmon Salad, free-range chicken with chive-olive oil mashed potatoes, and carrot and thyme soup.

Dinner includes sea scallops and truffle-artichoke tapenade, grilled branzino with fig and rosemary lamb chops with goat cheese gnocchi.

The main dining room will have an open floor plan, limestone-washed stucco walls and double-height ceilings.

Anyone that sends the restaurant an email at scarsdale@figandolive.com will be sent an update when opening schedule is set. They also had been inviting people to opening receptions, too, but those are full.

The 411 is coming. Til then: Fig & Olive, Vernon Hills Shopping Center, 696 White Plains Road, Scarsdale. T 914 725 2900|figandolive.com

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Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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