FIG

FIG

Seasonally driven menus are not a novelty, but it's not every chef who works with a forager to source ingredients straight from the farm. Ray Garcia puts the fruits (and vegetables) of this labor front and center, though straight-up bistro standbys such as steak frites have meat lovers covered. It's a hotel restaurant within the Fairmont Miramar, but there's not a white tablecloth in sight. Instead, marble tabletops, banquettes and zinc mirrors lend an informal, vaguely vintage feel, while menu sections like Charcuterie, Snacks, and Cheese Flights encourage casual grazing at the bar or the tall communal table.

chew on this

Cheese guru, Eric, sets some of his current favorites aside for sampling -- ask for "Eric's stash."

sweet seats

On a warm night, ask for one of the few patio tables overlooking the hotel swimming pool. Inside, a table along the large peach-orange couch puts you near the center of the action.

hours

breakfast: daily 7-11 AM
lunch: Mon.-Sat. 11 AM-2 PM
brunch: Sun. 11 AM-2 PM
dinner: Tues.-Sat. 5-10 PM
closed for dinner on Sundays and Mondays

price range

$17 (spinach risotto with Carnaroli, asparagus and tarragon nage) to $31 (Sonoma lamb rack with farro, romaine and sumac)
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