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Fig Restaurant ** 1/2
LOCATION Fairmont Miramar Hotel & Bungalows, 101 Wilshire Blvd. (at Ocean Avenue), Santa Monica; (310) 319-3111; www.fig
AMBIENCE Casual hotel restaurant with farmers market roots featuring the cooking of chef Ray Garcia and a changing cast of vegetables, seafood and meats from the restaurant's official forager. There's a charcuterie and cheese bar with the resident cheese expert, cozy banquettes, a communal table and a terrace with French doors overlooking the pool.
SERVICE Attentive, if just a bit fussy.
PRICE Dinner snacks, $4 to 12; cheese plates, $5 to $25; salads, $10 to $17; starters, $8 to market price; main courses, $17 to $29; sides, $6 to $8; desserts, $5 to $9.
BEST DISHES "Blistered" Little Gem romaine, curly endive with soft-poached egg and crispy pig's ear, seared tuna niçoise, Muscovy duck leg or breast with savoy cabbage, Kurobuta tenderloin, 8-ounce bavette steak frites, chanterelles with chestnuts, fig bars, chocolate pot de crème.
WINE LIST Eclectic and well-chosen, good selection by the glass, plus four draft beers. Corkage fee, $20.
DETAILS Open from 5 to 10 p.m. Tuesday through Saturday. Wine and beer. Valet parking, three hours complimentary with validation. Note: Breakfast begins May 4 from 7 to 11 a.m. daily, lunch starting May 18 from 11 a.m. to 2 p.m. Tuesday through Saturday.
Rating is based on food, service and ambience, with price taken into account in relation to quality. ****: Outstanding on every level. ***: Excellent. **: Very good. *: Good. No star: Poor to satisfactory.