Seasonal bistro Fig, in Santa Monica's Fairmont Miramar Hotel & Bungalows, opens today with chef Ray Garcia in the kitchen. The space is named for a Santa Monica landmark, a 123-year-old Moreton Bay Fig tree, and it emphasizes sustainability and indigenous ingredients. About 90 percent of the produce is locally and organically grown, and Fig gets all of its meat, poultry, and fish from farms, ranches, and fisheries embracing responsible practices, and all mussels, clams, and oysters are farmed in Carlsbad, California.
Fig holds 92 guests in both indoor and outdoor environments, and the atmosphere channels the relaxed feeling of its Santa Monica setting. A communal table seats 12. There are two semiprivate tables seating four each. A private dining room seats as many as 12, and has two plasma screens built into the wall.
Fig features a cheese and charcuterie bar, including cheeses from local artisanal creameries such as Sonoma County’s Bellwether Farms and Redwood Hill Farm. Berkeley-based Fra’Mani provides charcuterie selections for the bar. A wine list features boutique vineyards such as Hendry in Napa Valley, Cole Bailey Vineyards in Mendocino, and Hirsch Vineyards on the Sonoma Coast.
