“It’s the way of the world and its motion, and no ocean can keep us apart.” Welcome to Fig and Olive. Luckily, no ocean could keep the French and Mediterranean inspired dishes away from Fig and Olive, a casual fine dining restaurant in the Meatpacking district. I didn’t know what I was getting myself into by dining at this NYC outpost of FandO which also has a sister location in Los Angeles, but it soon became clear. Don’t let the generic name fool you – this restaurant offers a cozy experience that is all its own. Stepping into the restaurant makes one forget that they're in one of the trendiest neighborhoods in NYC, the restaurant surprisingly bucks the touristy atmosphere of its neighboring restaurants, almost as if you've stepped out of the city and into a Mediterranean oasis. The first thing to grab my attention upon entering the restaurant was the long, marble communal table that stretched through the middle of the restaurant. I don’t know about you, but communal tables always make my heart race at first. If I don’t know you, why would I want to sit with you? But after a glass of wine, I come to enjoy the company of others, and find that they often offer stimulating conversation. Sometimes. But anyway, lets talk about the food, shall we?

Upon entering, guests are welcomed by an impressive display of extra virgin olive oils. The real standout of FandO is its over 30 different types of extra virgin olive oil including the fruity and delicate varietals standouts from Provence, France to buttery varietals from Andalucía and Marquez de Grinon. Each small and medium plate features one of the restaurant’s special olive oil varieties. The French/Spanish/Italian with a hint of Asian fusion inspired dishes, such as the hamachi crudo with sea beans, pea sprouts, Lime Marques de Grigñon Olive Oil, or Fig Gorgonzola Tartlet were also delicious (and, according to my Sicilian friend who joined me, true to form).

Among the menu’s other highlights are Penne Funghi Tartufo and – for the really adventurous – the Poulet Aux Legumes De Provence (free range chicken breast with cipollini infused figs). For the less meat-inclined, Fig and Olive boasts an excellent vegetarian and pescetarian menu, including Mediterranean Branzino with an 18 year old balsamic vinegar, snow pea and Koroneiki olive oil. Adding the salmon de Andalucia (seared organic salmon) is not a decision you will regret.

Separating the cocktails into “Shaken” and “Stirred,” visitors are likely to find that with choices ranging from “Sangria Roja” to “El Matador,” the biggest challenge will be ordering just one.