Mr 'Cheeses' himself

FIG Restaurant

FIG Charcuterie

It is without a whisper of hesitation that I announce that our meal at Santa Monica’s FIG Restaurant was, quite simply, the culinary highlight of our recent trip to Los Angeles.

This, I might add, was a west coast ‘foodies’ adventure that tasted the whole spectrum of the celebrated cuisine Los Angeles has to offer.

From world class Sushi, hip diners and cafes, secret soul food spots, off-menu delights, celebrity chef kitchens through to Mexican street food and ultra-cool food trucks. NO taste bud was left un-tickled.

Nestled amongst the luxurious bungalows and tower block rooms of the Santa Monica Miramar Fairmont Resort, this amazing restaurant embodies both the breezy charm of Santa Monica and the decadence of its street address, Wilshire BLVD.

The guest list of the hotel reads like a roll call of the most famous faces of the last century. But none is more famous or dear to the local region than head chef Ray Garcia. Yes, everybody loves Raymond.

Also know as “Cheeses” (for his love of and fine selection cheese he makes available to diners), Ray Garcia effortlessly blends casual and cutting edge cuisine in this open plan dining-room, with strong emphasis on bio-sustainable and local produce.

Visitors and locals alike enjoy a playful menu in a restaurant that boasts a sit-up Charcuterie Bar, “Cheese flights” (Domestic and International), a Taco bar, hedonistic breakfasts (including endless pints of draft beer), cheeky salad fusions, creative bistro fare and even old favorites with a touch of Ray’s magic, such as the popular pancetta meatloaf.

At this point, I should mention that this dinning experience was exceptional, with food and accompanying wine matched by our jovial sommelier.
Quinoa is a signature ingredient of Mr Garcia that turns up in a variety of dishes including a warm salad consisting of chard, carrots, apples and marcona almonds.

Ray’s mantra is “Fresh. Simple. Unassuming. Sustainable”, and this is a true reflection of the menu and its delivery. This seasonal bistro changes its menu (beyond specials) embracing the produce of the calendar, with the community focus on local farmers market produce. He also grows his own herbs and peppers in the FIG garden.

Beyond the traditional sustainable restaurant practices, this clever chef has found innovative ways to lessen the environmental impact of his kitchen further.

Diners who choose to cycle to the restaurant are given complimentary valet service and even the fryer oil is transformed into hand soap rather than be disposed of. Another “green” initiative from a costal town that recognizes itself as a leader in environmental consciousness. Even the pride of the Santa Monica pier, the Ferris wheel, is solar powered.