Fig & Olive
Have you ever wondered what goes on behind the swinging doors at your favorite upscale restaurants? While there’s probably quite a bit of chaotic food preparation going on, according to an investigation by the Washington City Paper, the Fig & Olive, a small, popular upscale chain restaurant, relies quite a bit on microwaving frozen pre-prepared foods.The investigation claims that more than 200 ingredient components at Fig & Olive’s Chicago location, which just opened last year, were prepared off-site at a New York City commissary in Long Island City.
Many dishes, including the restaurant’s famous risotto and truffle mushroom croquettes (which are no longer on the menu), were frozen, and chefs were allegedly given instructions on how to heat up the dishes and plate them so that they look freshly made.
The information was obtained by The Washington City Paper through a FOIA request. The $26 risotto, for instance, has been pre-cooked, frozen, shipped across the country, and reheated before it makes its way to your plate. Other pre-made items include soups, sauces, purées, ravioli, and paella. Even the Department of Health remarked that their inspection “was a bit of a surprise!”
Fig & Olive has also been in trouble recently after a salmonella outbreak in September was linked back to their restaurant in West Hollywood.
The Daily Meal has reached out to Fig & Olive for comment.