Dinner at Fig & Olive

Another great dinner, this time at Fig & Olive, began with a Jamon Iberico degustation platter that included manchego, olives and tomato bruschetta. We were there shortly after they opened as a small olive oil tasting kitchen seven years ago, serving just crostini and salads, and my have they grown, to five locations, including California. Because we were so nostalgic, the manager, who was also there from the start, sent us home with bottles of 12-year aged fig balsamic vinegar and their signature first cold press olive oil.