Basing an entire restaurant concept around a simple ingredient usually translates into a flash in the pan restaurant, NYC’s Baked Potato Bar is a prime example. But, when the ingredient you use is a versatile as the olive, you may just have a great idea. Fig and Olive’s idea is to run a menu completely around their incredible selection of olives and olive oils. They do so by offering oils to taste before your meal, using olive oil instead of butter in all of their dishes and by offering simple plain olives. All of their dishes focus on the eating traditions of the south of France, Italy, and Spain and their wine list reflects the same regions.