FIG is open for dineL.A. 2020!

(EXPERIENCE MAGAZINE)  — SEPTEMBER 17, 2020 — If you’re a foodie in Los Angeles, then you’ve probably had a gourmet meal at FIG located in the Fairmont Miramar Hotel and Bungalows. FIG is a bistro that serves French cuisine under the guidance of Chef Jason. Executive Chef Jason Prendergast. Chef Jason was trained in the classic French tradition. He takes his cart down to the Santa Monica Farmers market every Wednesday and knows local farmers, fishermen, and foragers. I noticed a wild mushroom dish on the menu that seemed to bring home the idea of wild vegetable harvesting. 

Chef Jason’s  Omega Blue Kanpachi at FIG ~ so fresh and popping with flavour

It used to be that the location of FIG was one of the big appeals. With Chef Jason, it has to be the food. The cuisine at FIG is really so fresh and deliciously amazing. One of the big surprises on our visit was finding out that the happy hour at FIG gives you a giant 50% off the entire menu from 5:00PM – 6:00PM. This is big news. When we arrived at 5:00PM, people in the know were in a socially distanced line waiting to get in. The patio at FIG is so Iconic. There was an ocean breeze. Not too many people. It was really the top dineL.A. experience for us for the summer of 2020. The General Manger, Brick, was busy making sure everyone was having a special night. 

The calamari. Served with a house made habanero sauce
A dozen East Meets West oysters

Entering the Fairmont Miramar is always fun because of the giant 120 year old fig tree. The fig tree was planted by Santa Monica’s first resident who called his home Miramar. FIG is a super luxurious quiet spot in the middle of a busy Santa Monica.  

FIG Old Fashioned

The cocktails at FIG are legendary. Many people in the neighbourhood stop by the bar for drinks. I had a FIG Old Fashioned. So good. Erwin had the champagne. Both drinks paired well with the dozen oysters we ate. Chef does an east and west selection of oysters. Fresh and very tasty. There was a gin cocktail sauce and a cilantro mignonette. I could’ve eaten two dozen!  

Publisher of the Experience Magazine, Erwin Glaub, dinning at FIG for dineL.A. summer 2020
The first time I ever tried Escargot. I loved it! Thanks to GM Brick at FIG!

OK, so Brick could sense that we wanted to they some of Chef Jason’s French cuisine, and he was so right! We ordered the caviar off the dineL.A. menu and Brick brought us escargot! I had never tried escargot and it was tasty! He Caviar is Kaluga caviar. Kaluga is a sturgeon river fish and is know as the largest fresh water fish in the world. Chef mason does a house made chip thing with the caviar that is out of this world. 

Caviar ~ yum

So here’s what I learned from eating gourmet food created by a chef. Stick with the fish. That’s where you can taste the subtle spices and flavours. From the dineL.A. menu, I went with the Pacific Rockfish. Wow, yum! Chef blends the flavours of squash and eggplant with a tiny kick of pepper. I love pepper as a flavour. Fish doesn’t need any salt, and the combinations that Chef Jason gets into here are delicious and artistic. 

Dustin chowing down on thew Rockfish

For dessert on the dineL.A. menu, we had Peach crumble. So tasty! Warmed up and served with a little ice cream. Theres a touch of thyme in this! You have to try it. FIG is my new favourite restaurant in Los Angles. Chef Jason is a gifted chef. We are all so lucky to have French Cuisine served with in the heart of Santa Monica. If you’re someone who goes out and dines for dineL.A., or you’re looking for an incredible place for happy hour munching, go to FIG. FIG is special. 

About Dustin Brown

Dustin Brown is a writer and editor for the Experience at

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