Fig & Olive Downtown, appearing at Maximum Kalina, marks the second venue in two months to venture from the UES to open an outpost in MePa (Frederick's being the other). Unlike its uptown brother, however, this venue is fairly massive, seating 200 in 5K worth of square footage. The PRage: "The space evokes the refreshing ambience of the Mediterranean Riviera and lends itself as the ideal location for private dinner parties, charity luncheons, corporate functions, ladies who lunch and downtown revelers looking for a sophisticated yet casual dining experience."
The Executive Chef is Pascal Lorange, whose downtown menu is crafted in the mold of his menu uptown. Each dish is prepared with a selected extra virgin olive oil; and all breads and desserts are made fresh, in-house.