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Found 7 results

  1. I'm amazed that there's still no thread for Fig & Olive, a week after opening! Well, time to correct that. I can report that their second public evening, June 26, was a huge success--in contrast to Space-X's Falcon 9 launch that morning. My wife made a reservation for us a few weeks in advance. Good thing, because our excellent bartender, Carlos, informed us that they had 500 reservations on opening night the day prior, and the place was nearly full at 6:30pm despite some of the most torrential rains I've seen in a while. For a few more days they open a 4pm daily, but soon they'll be open for lunch--I think starting July 6. Background: You can read about the restaurant group's concept on it's website, but in short it's "Mediterranean cuisine" and features, fresh, seasonal ingredients and olive oil cooking. The menu has dishes inspired by Spain, Italy, Greece, and so on. They make a point that they don't use butter in the kitchen (except for a puffed pastry dessert). They focus on fresh ingredients and slowing things down. To that end, there's a liberal array of pillows and comfy chairs and couches set up for dining on the first floor, in addition to the main bar. They also pointed out power strips under the bar, saying it's to encourage getting some work done (likely not during happy hour!). There's a patio dining area, which is on the Palmer Way and is shielded from main streets by the City Center buildings. On the second floor is a more traditional dining setup, with pillows and a second bar. The decor reminds me of upscale Pottery Barn, but not in a bad way. There's also a private dining room, where Ashton Carter and wife (and security) enjoyed an early dinner before we spotted them on the way out. Bar: The bar service is fantastic. Crostini! Ok, couldn't write any more without saying it. There about 10 crostini options, available in 3 or 6-piece orders. They are hands down the best crostini I've ever had anywhere. I would eat 3 or 6 of every one I tasted. We spit 6, asking for chef's choice (as long as we got the Burrata). Each one comes on a toasted piece focaccia about 3x1.5" and nearly .25" thick. You can cut most in half to share. One of the most interesting was "heirloom carrot, shaved thinly, with spicy charmoula and tapenade. Amazing. So was the Burrata, Prosciutto, Pata Negra, Shrimp & Avocado, and others. Carlos told us the staff had been training for about 2 months, and he was familiar with all the menu items which we asked about. I enjoyed a seasonal cocktail which started with muddled celery & arugula, added lemon juice, rum and fresh pepper. Very refreshing. My wife enjoyed Champagne. They have four beers on tap, one of which is Port City Optimal Wit. Kudos to Bill Butcher for landing that. Dinner: When we sat for dinner we had attentive, competent, knowledgeable service. The "spring" menu is great, front and back. I had the Paella del Mar (looks smallish, but filling and delish), others had Chilean Sea Bass (marinated w/ lemon thyme, carrot, asparagus, celery root purée, roasted potato, charmoula mascarpone harissa olive oil emulsion) and Truffle Risotto. The Sea Bass was probably the best. The presentation of Rosemary Lamb Chops is notable. They arrive sliced on a plate under glass, which is then removed to great fanfare, allowing the aromas and some steam to escape. Focaccia bread is served with dinner, accompanied by three olive oils: a Spanish, an Italian, and a Greek-style (which is actually from California), all available for purchase. Wines: You can review the list here. By the glass feature mostly European wines with a few from CA. Oddly, the upstairs bar was adorned with quite a few bottles of Dom Pérignon. A DP Rosé (2003) is available for $625. Desert: I can only remark on the Caramelized Apple Tart; it was very good but merits no more discussion. My only complaint was that the coffee (normalé) was marginally warm. A refill was so tepid I asked for fresh, which was soon brewed. Still not as hot as I'd expect but ok. Espresso-drinks are prepared in the largest Nespresso machine I've ever seen, by the upstairs bar. I would normally scoff at this, but I recently read coffee uber-brain James Hoffman's piece on how specialty coffee can no longer just scoff at Nespresso. So it was interesting to see that kind of equipment in a place like Fig & Olive. Final notes: All in all, this is a different experience from most DC dining. We had a great time and plan to return soon. My main concern now is getting a reservation. When I need to write at some point in the future, I look forward to hangin' at the bar writing with a Manhattan, rather than a latte in a coffee house. Another interesting note on atmosphere: a DJ begins spinning tunes in the lounge about 8pm. Very tasteful and cool vibe. The music doesn't intrude into the upstairs.
  2. We want to make sure that you know about the upcoming Wine and Olive Oil Event to be held at the Mayflower Hotel on Wednesday, March 1. Marco Oreggia, most respected extra virgin olive oil journalist and Daniele Cernilli, highly acclaimed international wine critic on Italian wine, aka DoctorWine, are pleased to invite you to the walk around tasting for the launch of the guides in the U.S. Come enjoy wines from 50 producers and olive oils from olive oil producers from throughout Italy who have earned the highest scores in the 2017 guides. We have created a page that summarizes the event, trade and consumer hours, and registration. Olio2go (Fairfax), Fiola Mare (Georgetown), and Piazza Italian Market (Easton, MD) are scheduled to host additional events with olive oil producers during the week of 25 February – 3 March. You can see the full list of events with this link. Please feel free to share this with friends and colleagues!
  3. After our daughter was born last month, some good friends very generously sent us a gift box from Zingerman's that contained, among other things, a package of tortas de aceite. Per Wikipedia: "The torta de aceite, is a light, crisp and flaky sweet biscuit in the shape of a torta. The main ingredients are wheat flour, olive oil, almonds, sugar, sesame seeds, anise seeds and anise flavor." The package recommended having them with coffee or tea, and they were addictively good. Light, not too sweet, and with the right amount of olive oil flavor and spice to give it character. We're jonesing for some more. They're a bit pricey at Zingerman's though ($25 for a package of 12). Anyone know if the specialiy or higher-end supermarkets in the area carry them?
  4. Any recommendations for finding Ligurian olive oils locally? I tried calling Litteri, but their Italian olive oils are either Tuscan or Southern (Sicily & Apulia).
  5. Paolo de Gaetano of Fonte di Foiano will be at Olio2go on Hilltop in Fairfax, Noon-3 on Saturday, January 16th. Perhaps you saw the 60 Minutes piece on Italian olive oil and Agromafia on January 3rd? This has stirred a great discussion. Join us at Olio2go to meet Paolo, taste his new olive oils, and discuss his family's efforts in producing award winning olive oils at the Slow Food-recognized estate. There's no charge for this event and food will be provided. Olio2go.com 8400 Hilltop Road, Suite H Fairfax, VA 22031 Please see map here.
  6. This Saturday, March 16th, Olio2go will be hosting an olive oil class with Chris DelBonis of Pelliccia Olive Oil, from Lazio, Italy. Chris will be with us to talk about the processes of growing and pressing the olives, with a look at the variety of olives in Pelliccia. Following the class, we will serve Pasta Fagiole, drizzled with Pelliccia. Noon-1:00 PM. Additional events are listed on our Olio2go store page. Take a look and join us for an olive-oil-and-wine tasting, pasta class, or charity events! If you have questions, please contact us by phone at 703-876-4666 or by email.
  7. Olio2go is opening a store in Merrifield (Fairfax, VA) and is now hiring for store staff, including a store manager. Please contact Luanne at luanne@olio2go.com with resume and cover letter. Olio2go sells Italian olive oil and related Italian products. In business since 2000, the company has sold exclusively through online channels until now, but we are opening a bricks-and-mortar store this summer, and we need to add staff for retail operations. You must be able to speak Italian, and you must have a strong interest in Italian food, especially fine olive oil. Customer service skills and a friendly attitude are essential. Salary is negotiable, Hours are flexible. Part-time and full-time are possible. This is not a fusti franchise, but a serious independent company with a strong commitment to high quality products. See www.olio2go.com for more information about the company. We expect to be fully open August 1.
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