Nestled on the fourth Floor of Yotel Hotel, at 570 10th Avenue, the Green fig features modern Israeli cuisine with influences from the Mediterranean and the Middle East, combining unique flavors and spices with local, seasonal ingredients. Open spacing with wood, light and greenery make the space inviting.
Throwing caution to the wind my guest and I started out with two of their specialty cocktails. Both the Two by Two ($15) which is made with rum, pear, rosemary & spices syrup and the Martini Turner ($15) rubi red grapefruit moonshine, pomegranate puree, fresh lime were delightful and refreshing. We complimented this with the Mezze ($18). Perfectally seasoned za’atar pita is served with hummus, tahini, charred eggplant and labaneh. I have had this dish inside The Green Room 42 and raved about it. The charred eggplant is so unique, I have become addicted.
Next up was a dish that was our favorite and a experiment that I hope they make a staple. It was fresh burrata served with a homemade crustina, fig puree and topped with micro greens. This heavenly dish had both my guest and I sighing with delight.
I had wanted to try the Potato Caesar Salad ($13) with marbled potatoes, greens, bacon , hardboiled egg and caesar dressing, because a lot of our readers want to eat light. This salad is the perfect lunch dish.
Indulging my guest and I tried two more signature cocktails. I ordered The Gin Fig ($15) gin, fig puree and ginger syrup and my guest The Fake News ($15) mezcal, aperol, orange juice. This is the drink they should serve when Network opens on Broadway. No matter what cocktail you order here, you will not go wrong, as they are all generous and have a unique freshness to them.
For the main course’s the signature “Ha’carmel” Market Kebab ($25) skewers with blended lamb & beef kebab, hummus, tahini, radish, chopped grilled vegetables await for you to experience the textures and the flavoring.
I tried the Fillet Mignon ($33) served on a bed of mash potatoes in a carrot puree, caramelized onion and stock sauce that was delicate and flavorful. The meet cooked to perfection and so tender. The dish came with al dente Haricot Verts blended with spring mushrooms.
The chef also made us this special bread, that was out of this world.
At this point my guest stated this is the best restaurant we have reviewed together. Chef de cuisine, Yuval Litmanovich is a five star chef tucked away. The robust flavors melt into a tender array of textures. It is so complex yet, it is the simplicity of seasoning.
Seriously stuffed to the gills, I had to try the Honey Lavender Cream Brulee ($9), which made our night.
The service was also excellent and we have to say thank-you to our waiter Zach. It was a wonderful evening full of culinary discoveries.
The Green Fig is the perfect place for a dinner before the show, birthday, a chat. This is a truly undiscovered gem.