FIG & OLIVE restaurant has debuted in Chicago with a design envisioned by founder Laurent Halasz.
The 10,000-square-foot space embodies Halasz’ origins in the South of France and reflects the French Riviera. Along with natural limestone and white stucco walls surrounding an open-exhibition kitchen, the space boasts an expansive lounge and bar, a crostini station, and an open-air garden terrace.
At the entrance, a black iron and glass door greets guests and a wooden vestibule with terra cotta flooring and walls that lead to the elevator up into the main dining space. A marble island bar centered by two olive trees highlights the main floor dining area and lounge. Featuring sleek leather stools, the bar seats up to 30. 


Ironwork shelves and a large bottle display add additional accents, and a pierced ceiling illuminates the space with skylights. Adjacent to the bar, the lounge offers a residential-like recluse with linen sofas and iron chandeliers. Leather armchairs are juxtaposed with a pop of color in the orange linen banquettes. Additionally, the private dining room holds framed pressed flowers and herbs from the South of France, and an illuminated wine display lights up the restaurant’s selection of French, Italian, and Spanish varietals.
The upper floor is anchored by a 30 foot-long open kitchen and glowing olive oil wall with more than 150 bottles. Seating up to 80 guests, this main dining room pairs white tablecloths with light gray Provence linen chairs, sofas, and banquettes, and charcoal piping adds a rustic accent to the back wall. Across from the third floor bar is an open-air terrace. Greenery, such as rosemary and trees covered by an iron pergola and white canopy, surrounds the space. Adding to the natural ambiance, wood and rattan chairs surround the marble and teak tables to reflect Provence.
