No. 65: Fig

Santa Monica
420

Native Angeleno Ray Garcia imbues what could be just another hotel restaurant with a sense of place. It’s easy to imagine that a Monterey Park lonchera was the model for his braised tongue with tomatillos and breakfast radishes. Pig is big here—at brunch bacon can even be found in the waffle batter. House-made charcuterie, a light-filled dining room overlooking the Fairmont Miramar’s shoreside pool, and pedigreed ingredients are all the more reason the place is jammed with more locals than tourists.  

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