This is the first suburban outpost of the Manhattan eateries where olive oil reigns—butter is prohibited. Among the entrees offered: grilled lamb on rosemary skewers, grilled branzino with aged balsamic, and Dover sole marinated with Provençal herbs. The wine list features bottles from the South of France, Spain, and Italy. Outside dining is available. Open for lunch weekdays, dinner every day, and brunch on Sat and Sun.
Saddle up to the crostini bar at Fig & Olive where, along with a cold glass of Chardonnay, you can literally make a meal. The marriage of inventive choices—think mushroom and artichoke truffle Parmesan; Manchego, fig spread and almond; shrimp, avocado, cilantro, and tomato; and more—all drizzled with the specialty olive oils the restaurant is known for—morphs traditional antipasti into a work of art. (And don’t worry; they’re all on the menu, so you don’t have to get any at the bar, though it is fun to watch.) Order three for $9.50 or six for $18; trust us, you won’t want to share.