Upscale restaurant & bar serving seasonal Mediterranean meals prepared with flavored olive oils.
The heart of Washington, DC is home to a sliver of the French Riviera in FIG & OLIVE DC | CityCenter. Here, guests can escape from the commotion of Downtown DC to indulge in a glass of rosé on our al fresco terrace or enjoy an elegant evening with dinner upstairs in our Orchard Rooms. The bar & lounge are buzzy with our happy hours and late night DJ on the weekends while the Wine Room is an accessible area perfect for an effortless get together before an event at the nearby Capital One Arena. During the day, F&O DC is a lunch and brunch favorite of CCDC locals and museum visitors alike.
4.3 – 924 reviews $$$ • Restaurant
Menu
Lunch Menu |
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| Riviera Crostini | |
| Ratatouille Niçoise Tapenade & Quail Egg |
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| Lemon Ricotta Caramelized Peach, Celery, Honey, Candied Pecan |
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| Confit Caramelized Onions Flavored Goat Cheese |
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| Burrata Roasted Cherry Tomatoes, Basil Pesto, Toasted Pine Nuts |
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| Prosciutto Manchego Cheese, Fig Jam & Spicy Almonds |
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| Sea Salt Butter Seasonal Radish, Roasted Pepper & Boquerones |
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| Pour La Table | |
| Panko-Crusted Spanish Octopus ‘Nduja, Fingerling Potatoes, Celery, Red Onions, Green Olives, Mojo Picón Sauce. |
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| Vesuvio Tomato & Stracchino Flatbread Crispy Prosciutto, Basil Pesto & Chili Oil. |
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| Sea Bass Crudo* Avocado, Watermelon Radish, Toasted Almonds & Cucumber Ginger Broth. |
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| Green & Yellow Fancy Zucchini Carpaccio Crispy Zucchini Blossom, Sun-Dried Tomato, Tapenade Vinaigrette & Spicy Almonds. |
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| Rainbow Carrots & Zucchini Hummus, Toasted Seeds & Nuts, Pomegranate, Tahini & Harissa Oil. |
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| Tomato & Tapenade Porchetta Green Asparagus, Walnuts and Farro Cacio & Pepe, Crispy Olive Focaccia. |
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| Burrata di Bufala Marinated Heirloom Tomatoes, Tomato Concasse, Caramelized Peaches & Basil Oil. |
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| Soup & Salad | |
| White Gazpacho Cucumber & White Grapes, Toasted Almonds. |
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| Little Gem Salad* Shaved Cucumber, Avocado, Toasted Almonds, Ricotta Salata, Fresh Herbs & Shallot Mustard Vinaigrette. |
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| Sud & Soleil Haricots Verts, Shaved Fennel & Castelfranco, Olive Tapenade, Fresh Heart of Palm, Gorgonzola Cheese, Figs & Candied Pecan. |
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| Cauliflower & Couscous Tabbouleh Marinated Mixed Crunchy Seasonal Vegetables, Avocado, Toasted Pine Nuts & Dates, Fresh Mint, Honey-Mustard Lemon Dressing. |
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| Niçoise Salad Rare Seared Tuna, Riviera Vegetables, French Baguette with Tapenade, Basil Oil. |
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| Sandwich & Burger | |
| Tuna Sandwich Seared Rare Tuna, Prosciutto, Avocado, Basil Pesto & Spicy Mayo. |
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| FIG & OLIVE Burger Brandy Caramelized Onions, Applewood Bacon, Gruyère Cheese, Grainy Mustard Sauce, Truffle French Fries. |
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| Avocado & Pea Toast Crushed Avocado & Peas, Soft Hard-Boiled Egg. |
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| Entrées | |
| Branzino “A la Plancha” Pan Seared, Served with Lemon Oil and Choice of Side. |
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| Atlantic Salmon Harissa Marinated, Eggplant & Red Pepper Bayaldi, Crispy Chickpeas, Cerignola Olive, Whipped Herb Feta. |
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| Grass-Fed Hanger Steak Bagna Cauda Fingerling Potatoes, Roasted Hen of the Wood Mushrooms, Wilted Swiss Chard with Raisins, Pine Nuts & Pickled Stems. |
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| Free-Range Chicken Paillard Arugula, Shaved Fennel, Frisée, Roasted Tomatoes, Sicilian Pesto. |
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| Paccheri Riviera Tomato Sauce, Confit Eggplant & Burrata. |
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| Sides | |
| Sautéed Baby Spinach Figs & Toasted Almonds |
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| Ratatouille Niçoise Sunny Farm Egg & Tapenade |
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| Roasted Corn & Fava Beans Sun-Dried Tomato & Bacon |
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| Rosemary & Parmesan Fries | |
| Truffle Fries | |
| Roasted Rainbow Carrots & Zucchini Toasted Seeds, Tahini & Harissa Oil |
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Dinner Menu |
|
| Riviera Crostini | |
| Lemon Ricotta Caramelized Peach, Celery, Honey, Candied Pecan |
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| Sea Salt Butter Seasonal Radish, Roasted Pepper & Boquerones |
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| Confit Caramelized Onions Flavored Goat Cheese |
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| Seared Tuna Chickpeas with Artichokes, Pickled Red Onions, Riviera Sauce |
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| Burrata Roasted Cherry Tomatoes, Basil Pesto, Toasted Pine Nuts |
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| Prosciutto Manchego Cheese, Fig Jam & Spicy Almonds |
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| Ratatouille Niçoise Tapenade & Quail Egg |
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| Sliced Beef Seasonal Mushrooms & Fava Beans, Crispy Shallots, Mustard Sauce |
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| Pour La Table | |
| Panko-Crusted Spanish Octopus ‘Nduja, Fingerling Potatoes, Celery, Red Onions, Green Olives, Mojo Picón Sauce. |
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| Clams Riviera Chorizo & Sofrito, Flavored Breadcrumbs. |
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| Sea Bass Crudo* Avocado, Watermelon Radish, Toasted Almonds & Cucumber Ginger Broth. |
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| Green & Yellow Fancy Zucchini Carpaccio Crispy Zucchini Blossom, Sun-Dried Tomato, Tapenade Vinaigrette & Spicy Almonds. |
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| Rainbow Carrots & Zucchini Hummus, Toasted Seeds & Nuts, Pomegranate, Tahini & Harissa Oil. |
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| Vesuvio Tomato & Stracchino Flatbread Crispy Prosciutto, Basil Pesto & Chili Oil. |
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| Lamb Skewers Peach, Cucumber, Watermelon Radish & Cashew Salad, Bulgur & Raisins, Spicy Coriander Sauce. |
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| Tomato & Tapenade Porchetta Green Asparagus, Walnuts and Farro Cacio & Pepe, Crispy Olive Focaccia. |
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| Tuna Meatballs Lemon & Rosemary Yogurt, Shaved Fennel, Pine Nuts & Green Olive Gremolata. |
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| Burrata di Bufala Marinated Heirloom Tomatoes, Tomato Concasse, Caramelized Peaches & Basil Oil. |
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| Salad | |
| Little Gem Salad* Shaved Cucumber, Avocado, Toasted Almonds, Ricotta Salata, Fresh Herbs & Shallot Mustard Vinaigrette. |
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| Cauliflower & Couscous Tabbouleh Marinated Mixed Crunchy Seasonal Vegetables, Avocado, Toasted Pine Nuts & Dates, Fresh Mint, Honey-Mustard Lemon Dressing. |
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| Sud & Soleil Haricots Verts, Shaved Fennel & Castelfranco, Olive Tapenade, Fresh Heart of Palm, Gorgonzola Cheese, Figs & Candied Pecan. |
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| Entrées | |
| Mediterranean Branzino Seasonal Mushroom & Bacon “Barigoules”, Roasted Fingerling Potatoes & Fennel, Fava Beans. |
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| Atlantic Salmon Harissa Marinated, Eggplant & Red Pepper Bayaldi, Crispy Chickpeas, Cerignola Olive, Whipped Herb Feta. |
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| American Red Snapper Tajine Sun-Dried Tomato, Chermoula, Chickpeas, Green Olives, Sliced Potatoes, Toasted Almonds & Preserved Lemon. |
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| Lamb Top Sirloin “Ras el Hanout” Crusted, Crispy Polenta, Roasted Carrots with Pomegranate & Almonds, Harissa Yogurt. |
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| Grass-Fed Hanger Steak Bagna Cauda Fingerling Potatoes, Roasted Hen of the Wood Mushrooms, Wilted Swiss Chard with Raisins, Pine Nuts & Pickled Stems. |
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| Free-Range Chicken Riviera Vegetables “Au Jus”, Feta Cheese, Black Olives, Capers, Grilled Filone Bread. |
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| Mafaldine Roasted Wild Mushrooms & Green Asparagus, Peas, Light Mascarpone Sauce, Ricotta Salata, Toasted Hazelnuts. |
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| Paccheri Olive Oil Poached Yellowfin Tuna, Saffron Fish Fumet, Fennel, Fava Beans, Roasted Tomatoes. |
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| Sides | |
| Sautéed Baby Spinach Figs & Toasted Almonds |
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| Ratatouille Niçoise Sunny Farm Egg & Tapenade |
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| Crispy Rosemary Polenta Mojo Picón, Pecorino |
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| Rosemary & Parmesan Fries | |
| Truffle Fries | |
| Roasted Corn & Fava Beans Sun-Dried Tomato & Bacon |
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| Roasted Rainbow Carrots & Zucchini Toasted Seeds, Tahini & Harissa Oil |
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Brunch Menu |
|
| Riviera Crostini | |
| Lemon Ricotta Caramelized Peach, Celery, Honey, Candied Pecan |
|
| Sea Salt Butter Seasonal Radish, Roasted Pepper & Boquerones |
|
| Confit Caramelized Onions Flavored Goat Cheese |
|
| Seared Tuna Chickpeas with Artichokes, Pickled Red Onions, Riviera Sauce |
|
| Burrata Roasted Cherry Tomatoes, Basil Pesto, Toasted Pine Nuts |
|
| Prosciutto Manchego Cheese, Fig Jam & Spicy Almonds |
|
| Ratatouille Niçoise Tapenade & Quail Egg |
|
| Sliced Beef Seasonal Mushrooms & Fava Beans, Crispy Shallots, Mustard Sauce |
|
| Pour La Table | |
| Panko-Crusted Spanish Octopus ‘Nduja, Fingerling Potatoes, Celery, Red Onions, Green Olives, Mojo Picón Sauce. |
|
| Sea Bass Crudo* Avocado, Watermelon Radish, Toasted Almonds & Cucumber Ginger Broth. |
|
| Green & Yellow Fancy Zucchini Carpaccio Crispy Zucchini Blossom, Sun-Dried Tomato, Tapenade Vinaigrette & Spicy Almonds. |
|
| Rainbow Carrots & Zucchini Hummus, Toasted Seeds & Nuts, Pomegranate, Tahini & Harissa Oil. |
|
| Vesuvio Tomato & Stracchino Flatbread Crispy Prosciutto, Basil Pesto & Chili Oil. |
|
| Tomato & Tapenade Porchetta Green Asparagus, Walnuts and Farro Cacio & Pepe, Crispy Olive Focaccia. |
|
| Burrata di Bufala Marinated Heirloom Tomatoes, Tomato Concasse, Caramelized Peaches & Basil Oil. |
|
| Little Gem Salad* Shaved Cucumber, Avocado, Toasted Almonds, Ricotta Salata, Fresh Herbs & Shallot Mustard Vinaigrette. |
|
| Sandwich & Burger | |
| Avocado & Pea Toast Crushed Avocado & Peas, Soft Hard-Boiled Egg. |
|
| Tuna Sandwich Seared Rare Tuna, Prosciutto, Avocado, Basil Pesto & Spicy Mayo. |
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| FIG & OLIVE Burger Brandy Caramelized Onions, Applewood Bacon, Gruyère Cheese, Grainy Mustard Sauce, Truffle French Fries. |
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| The Brunch Essentials | |
| French Toast Frangipane Crusted Brioche, Roasted Seasonal Fruit, Toasted Almonds, Star Anise Infused Vermont Maple Syrup. |
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| Steak & Egg Hanger Steak & Farm Egg, Crispy Crushed Potatoes, Tomato Provençale, Chimichurri Sauce. |
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| Mediterranean Baked Eggs Niçoise Ratatouille, Farm Egg, Basil & Grilled Filone Bread. |
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| Egg White Omelet Pepper, Fennel & Onion Confit, Chorizo & Romesco Sauce. |
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| Lemon & Ricotta Pancakes Blueberries Compote, Toasted Hazelnuts. |
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| Paccheri Riviera Tomato Sauce, Confit Eggplant & Burrata. |
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| Sides | |
| Rosemary & Parmesan Fries | |
| Truffle Fries | |
| Riviera Potatoes Mojo Picón & Pecorino |
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| Season of the Spritz | |
| Mougins Spritz Created by Ruslan Valeev at F&O Meatpacking, pays homage to the olive trees, roses and lavender you will find growing throughout this charming village. Pinot Grigio, Italicus Liqueur, Dry Vermouth, Prosecco. |
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| Menton Spritz Created by Luis Ortega at F&O Houston, this spritz is inspired by the worldrenowned lemons grown in the beautiful town of Menton. Limoncello, Moscato di Asti, Lemon Juice, Club Soda. |
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| Luberon Spritz This spritz is an earnest celebration of Rosé to bring to life an area known for its crisp and expressive rosés. Rosé Wine, Cappelletti Aperitif, Ketel One Grapefruit & Rose, Grapefruit Juice, Honey, Combier Liqueur de Rose, Hibiscus Powder. |
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| Antibes Spritz Journey to this beautiful coastal town known for its markets, with this refreshing and sweet zero ABV spritz. Fresh Ginger, Cucumber Purée, Simple Syrup, Cranberry Juice, Lemon-Lime Soda. |
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Dessert Menu |
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| Dessert | |
| Clafoutis Poached Figs, Fig Chips, Whipped Crème Fraîche. |
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| Gâteau au Fromage Basque Style Cheesecake, Fennel Pollen, Fresh Mixed Berries with Basil, Amaretti Cookies. |
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| Lemon Rosemary Bundt Cake Olive Oil Semifreddo, Pine Nut Brittle, Black Salt. |
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| Chocolate Mousse Espelette, Caramel Popcorn, Whipped Cream, Crunchy Chocolate Pearls. |
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| Seasonal Sorbet Seasonal Sorbets with Fruits & Mint. |
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Cocktail Menu |
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| Signature Cocktails | |
| The FIG & OLIVE Black Fig Vodka, Ruby Port, Lemon Juice, Honey, Massenez Rosemary Liqueur, Pierre Ferrand Curaçao, Ricard Pastis. |
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| Rossellini Passion Fruit Vodka, Blood Orange, Lime Juice, Simple Syrup. |
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| Cucumber Cosmo Organic Cucumber Vodka, Elderflower Liqueur, Cucumber Purée, Lime Juice. |
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| Sirocco Pueblo Viejo Reposado Tequila, Massenez Basil Liqueur, Massenez Cilantro Liqueur, Agave, Lime Juice, Harissa Salt. |
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| Très Sérieux George Dickel Tennessee Whiskey #8, Honey, Giffard Abricot du Roussillon Liqueur, Yellow Chartreuse. |
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| The F&O Espresso Martini Created by Ruslan Valeev at F&O Meatpacking. Black Fig Vodka, White Dessert Wine, Espresso, Rosemary Syrup, Heavy Cream, Star of Anise Garnish. |
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| Seasonal Cocktails | |
| Lavender Fields Created by Luis Ortego at F&O Houston. 1908 Empress Gin, Elderflower, Lemon Juice, Rosemary Syrup, Aquafaba. |
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| Ma Pêche Created by Luis Ortego at F&O Houston. Patrón Silver, Grand Marnier, Abricot du Roussillon, Agave, White Peach, Lime Juice. |
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| Pastèque Soleil Codigo Blanco Tequila, Watermelon, Fig Balsamic Jam, Basil, Lime. |
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| Champs de Fraises Codigo Mezcal, Elderflower Liqueur, Strawberry, Agave Nectar, Lime, Strawberry & Chili Salt Rim. |
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| Zero ABV | |
| Au Jardin Seedlip Garden 108, Cucumber Purée, Lime Juice, Thyme. |
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| Citron Fizz Lemon, Lime & Orange Juices, Simple Syrup, Club Soda with Saffron Fennel Salt. |
|
| Season of the Spritz | |
| Mougins Spritz Created by Ruslan Valeev at F&O Meatpacking, pays homage to the olive trees, roses and lavender you will find growing throughout this charming village. Pinot Grigio, Italicus Liqueur, Dry Vermouth, Prosecco. |
|
| Menton Spritz Created by Luis Ortega at F&O Houston, this spritz is inspired by the worldrenowned lemons grown in the beautiful town of Menton. Limoncello, Moscato di Asti, Lemon Juice, Club Soda. |
|
| Luberon Spritz This spritz is an earnest celebration of Rosé to bring to life an area known for its crisp and expressive rosés. Rosé Wine, Cappelletti Aperitif, Ketel One Grapefruit & Rose, Grapefruit Juice, Honey, Combier Liqueur de Rose, Hibiscus Powder. |
|
| Antibes Spritz Journey to this beautiful coastal town known for its markets, with this refreshing and sweet zero ABV spritz. Fresh Ginger, Cucumber Purée, Simple Syrup, Cranberry Juice, Lemon-Lime Soda. |
|
Kids Menu |
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| Drinks | |
| Orange Juice | |
| Milk | |
| Chocolate Milk | |
| Entrées | |
| Rigatoni (Kids) Choice of Tomato Sauce, Mac n Cheese, Butter, or Olive Oil. |
|
| Mini F&O Burgers (Kids) Two Sliders with Grass-Fed Beef & Swiss Cheese served on a Brioche Bun with a Side of French Fries. |
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Kids Brunch Menu |
|
| Drinks | |
| Orange Juice | |
| Milk | |
| Chocolate Milk | |
| Entrées | |
| Rigatoni (Kids) Choice of Tomato Sauce, Mac n Cheese, Butter, or Olive Oil. |
|
| Mini F&O Burgers (Kids) Two Sliders with Grass-Fed Beef & Swiss Cheese served on a Brioche Bun with a Side of French Fries. |
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| French Toast (Kids) Brioche, Maple Syrup, Berries. |
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| Scrambled Eggs (Kids) Choice of Crispy Crushed Potatoes, Spinach, or Grilled Filone Bread. |
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Delivery Menu |
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| Appetizers | |
| Make Your Own Crostini For freshness, Crostini are delivered ready to assemble. Lemon Ricotta, Caramelized Peach, Celery, Honey, Candied Pecan Confit Caramelized Onions, Flavored Goat Cheese Prosciutto, Manchego Cheese, Fig Jam & Spicy Almonds |
|
| Burrata di Bufala Marinated Heirloom Tomatoes, Tomato Concasse, Caramelized Peaches & Basil Oil. |
|
| Rainbow Carrots & Zucchini Hummus, Toasted Seeds & Nuts, Pomegranate, Tahini & Harissa Oil. |
|
| Panko-Crusted Spanish Octopus ‘Nduja, Fingerling Potatoes, Celery, Red Onions, Green Olives, Mojo Picón Sauce. |
|
| Salad | |
| Little Gem Salad* Shaved Cucumber, Avocado, Toasted Almonds, Ricotta Salata, Fresh Herbs & Shallot Mustard Vinaigrette. |
|
| Sud & Soleil Haricots Verts, Shaved Fennel & Castelfranco, Olive Tapenade, Fresh Heart of Palm, Gorgonzola Cheese, Figs & Candied Pecan. |
|
| Kids | |
| Rigatoni (Kids) Choice of Tomato Sauce, Mac n Cheese, Butter, or Olive Oil. |
|
| Mini F&O Burgers (Kids) Two Sliders with Grass-Fed Beef & Swiss Cheese served on a Brioche Bun with a Side of French Fries. |
|
| Brunch | |
| Egg White Omelet Pepper, Fennel & Onion Confit, Chorizo & Romesco Sauce. |
|
| French Toast Frangipane Crusted Brioche, Roasted Seasonal Fruit, Toasted Almonds, Star Anise Infused Vermont Maple Syrup. |
|
| Entrées | |
| Grass-Fed Hanger Steak Bagna Cauda Fingerling Potatoes, Roasted Hen of the Wood Mushrooms, Wilted Swiss Chard with Raisins, Pine Nuts & Pickled Stems. |
|
| Free-Range Chicken Riviera Vegetables “Au Jus”, Feta Cheese, Black Olives, Capers, Grilled Filone Bread. |
|
| Atlantic Salmon Harissa Marinated, Eggplant & Red Pepper Bayaldi, Crispy Chickpeas, Cerignola Olive, Whipped Herb Feta. |
|
| Family Dinners | |
| Free-Range Chicken (Family Dinner) Riviera Vegetables “Au Jus”, Feta Cheese, Black Olives, Capers, Grilled Filone Bread. |
|
| Atlantic Salmon (Family Dinner) Harissa Marinated, Eggplant & Red Pepper Bayaldi, Crispy Chickpeas, Cerignola Olive, Whipped Herb Feta. |
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| Sides | |
| Sautéed Baby Spinach Figs & Toasted Almonds |
|
| Rosemary & Parmesan Fries | |
| Truffle Fries | |
| Ratatouille Niçoise Tapenade |
|
| Roasted Rainbow Carrots & Zucchini Toasted Seeds, Tahini & Harissa Oil |
|
| Dessert | |
| Gâteau au Fromage Basque Style Cheesecake, Fennel Pollen, Fresh Mixed Berries with Basil, Amaretti Cookies. |
|
| Lemon Rosemary Bundt Cake Vanilla Whipped Cream, Pine Nut Brittle, Black Salt. |
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| Drinks | |
| Evian Still Water 750 ml Bottle |
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| Ferrarelle Sparkling Water 750 ml Bottle |
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… View more
Order and Reservations
Reservations: figandolive.com
Contact FIG & OLIVE
Address: 934 Palmer Alley NW, Washington, DC 20001
Phone: (202) 559-5004
Website: https://www.figandolive.com/location/fig-and-olive-dc/
Social Profile: 
Hours
| Tuesday | 11AM–10:30PM |
| Wednesday | 11AM–10:30PM |
| Thursday | 11AM–10:30PM |
| Friday | 11AM–11PM |
| Saturday | 11AM–11PM |
| Sunday | 11AM–10:30PM |
| Monday | 11AM–10:30PM |
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