Amy ScattergoodNeed a visual aid for your print edition? Jonathan Gold visits Fig in Santa Monica's Fairmont Miramar Hotel (“Garcia's cooking seems to carry within it more than a bit of aggression, and if I were a culinary therapist rather than a critic, I might take the slug of bacon in the brussels sprouts or the presence of tooth-cracking, undercooked pig's ear in the frisée salad to be subtle cries for help''). Click through for Anne Fishbein's spectacular photos and read more in Gold's Counter Intelligence, “Fig Out.”
Fig's private dining room; Credit: Anne Fishbein
a ball jar of fresh blueberries at the bar at Fig, used for cocktails; Credit: Anne Fishbein
polishing the wine glasses before the dinner shift at Fig; Credit: Anne Fishbein
seared tuna Nicoise at Fig; Credit: Anne Fishbein
Fig's watermelon salad; Credit: Anne Fishbein
barramundi at Fig; Credit: Anne Fishbein
a dessert of corn fritters, poolside at Fig; Credit: Anne Fishbein
8 oz. steak frites at Fig; Credit: Anne Fishbein
baby artichokes with buffalo mozzarella, watercress and goji berries at Fig; Credit: Anne Fishbein
staff meeting at Fig; Credit: Anne Fishbein
grilled mortadella with whipped ricotta at Fig; Credit: Anne Fishbein
Fig poolside service; Credit: Anne Fishbein
charcuterie sampling plate at Fig; Credit: Anne Fishbein
cheese shaver at Fig; Credit: Anne Fishbein
wating for the doors to open for dinner at Fig; Credit: Anne Fishbein
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