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FIG SANTA MONICA
SANTA MONICA, CA — JANUARY 9, 2009 — FIG, a seasonal bistro, opens February 3 with Chef Ray Garcia at the helm. Named after Santa Monica’s most famous landmark—the 123–year-old Moreton Bay Fig tree—the restaurant places a strong emphasis on sustainability and indigenous ingredients.
FIG’s dishes use ingredients from local farmers and purveyors and are presented in traditional Bistro style. In fact, up to 90 percent of its produce is locally and organically grown. Specialties vary according to season, sampling only the freshest produce. Chef Ray lists ingredients at the bottom of his menu labeled as: “Just Arrived,” “In Peak Season,” and “Coming Soon.”
Many of FIG’s signatures include local ingredient-inspired twists on traditional Bistro fare, such as the curly endive salad, roasted tomato soup, and bouillabaisse. The curly endive salad features purple curly mustard greens from McGrath Family Farms as well as sylvetta arugula and French breakfast radish from Grant Brians at Heirloom Organics in Hollister. Potatoes from Weiser Family Farms in Tehachapi are used for the restaurant’s lemon-scented fingerlings, frites, and brandade. Japanese tomatoes grown at Beylik Farms in Fillmore provide the base for the roasted tomato soup. Additionally, a variety of herbs featured in the dishes are taken directly from a FIG-designated garden.
FIG SANTA MONICA
http://figsantamonica.com/
