FIG Santa Monica

Post Views: 1

Santa Monica, CA

FIG Santa Monica sits inside the Fairmont Miramar Hotel and Bungalows and has been a fixture of Southern California’s farm-to-table scene since 2009. With Executive Chef Damon Gordon leading the kitchen, the restaurant stays true to its “ingredients first” approach, bringing the local harvest straight to the table. Whether you choose the indoor dining room or the outdoor terrace, FIG offers a relaxed, welcoming atmosphere that highlights the best of local land and sea.

The Sustainability Print:

FIG is known for its strong commitment to sourcing responsibly, with menus that change often based on what is actually in season. The culinary team makes multiple weekly trips to the Santa Monica Farmers Market and works with specialty foragers who comb the coastline for hard-to-find ingredients. The result is a menu that is as much a reflection of the local landscape as it is a dining experience.

A Study in Sourcing: The California Pantry

FIG’s menu acts as a seasonal map of California, built around the very best local ingredients.

The Forager’s Edge:

The culinary team works with specialty foragers to track down wild-harvested and hard-to-find ingredients along the coastline, ensuring a menu anchored in peak-season finds.

Responsible Aquaculture:

Seafood is sourced with a focus on ethical practices, prioritizing aqua-farmed shellfish and sustainably caught coastal fish.

Heritage Proteins:

The kitchen emphasizes superior animal welfare, prioritizing pasture-raised and heritage-breed meats that reflect California’s ranching traditions.

The “Peak Season” Guide:

FIG’s menu includes “Just Arrived,” “In Peak Season,” and “Coming Soon” sections, giving diners a transparent look at the timeliness and origin of what they are eating.

Insights

FIG Santa Monica is a strong example of transparent, everyday sustainability. It combines the relaxed feel of a neighborhood bistro with a genuine commitment to seasonal, responsibly sourced cooking, and has maintained that standard for over fifteen years. Chef Gordon’s focus on rustic ingredients, met with refined technique, keeps the restaurant grounded while moving forward. It is a top spot for anyone who wants to eat seasonally and support a local, environmentally responsible food economy.

figsantamonica.com/contact

figsantamonica.com

(310) 319 – 3111

Similar Restaurant

  • Quince

    At Quince, Chef Michael Tusk and his wife Lindsay have created a culinary sanctuary where Northern California’s agricultural bounty meets refined Italian technique.

  • SSAL

    SSAL, which means “uncooked rice” in Korean, is a modern fine-dining restaurant on Polk Street. Founded in 2019 by husband and wife Junsoo and Hyunyoung Bae, the restaurant is their personal way of sharing Korean heritage through the best of Northern California’s seasonal ingredients.

  • Montrio

    Montrio sits in Monterey’s first firehouse, built in 1910, and has become a cornerstone of the Central Coast’s sustainable dining scene. Since opening in 1995, it has grown from a local favorite to a nationally recognized restaurant.

  • Crossroads Kitchen

    Crossroads Kitchen is the restaurant that changed what vegan fine dining looks like in America. Founded in 2013 by Chef Tal Ronnen, the culinary mind behind Oprah Winfrey’s 21-day vegan cleanse and co-creator of Kite Hill cheese.