A new culinary gem brings flavors from around the world to the Coast, mixing rich, diverse culinary traditions and creating an enjoyable, yet healthy, dining experience.
Started by four friends, who happen to be self-taught female chefs, By the Fig and the Olive opened earlier this year in Ocean Springs to promote healthy eating and cultural appreciation through flavorful cuisine. Driven by a deep-rooted passion for cooking that evolved from years of preparing meals for friends and family, the diverse group of chefs from various cultural backgrounds shares a common goal: to create, cultivate and nourish through the language of food.
Each chef behind this venture contributes to an array of global flavors. Chef Fariha Bhatty specializes in Pakistani cuisine. Chef Kinana Baroudi offers authentic Syrian dishes. Chef Sevim Edward shares her expertise in Turkish cuisine, though she’s now in Turkey tending to a family member. Chef Luckana Moritz specializes in Thai cuisine for private events.
“The vision behind By the Fig & the Olive was to create a welcoming space that inspires individuals to embrace a healthier lifestyle through delicious, nutritious and sustainably sourced meals,” said Chef Bhatty. “We envision a world where healthy eating is accessible, enjoyable and a cornerstone of vibrant living for all.”
DELIGHT IN EVERY BITE
The philosophy behind the menu is to offer the community authentic dishes, all made with the freshest ingredients and prepared with love. A set menu is always available, enhanced by almost daily specials that are based on seasonal produce. Offerings also include gluten-free, vegetarian and vegan options, with the hope that everyone can enjoy the cuisine.
The philosophy behind the menu is to offer the community authentic dishes, all made with the freshest ingredients and prepared with love.
I sampled several mouthwatering dishes during my visit, starting with the mezze platter that featured five different Mediterranean dips, including roasted and fried eggplant baba ghanoush, two types of hummuses and a yogurt sauce. It was the perfect way to set the stage for my culinary journey.
Next up was the shawarma wrap, featuring house-marinated chicken cooked on a spinning skewer, served with pickles and garlic sauce in a gluten-free wrap. Alongside this, I enjoyed two salads. The Greek salad was a medley of artichoke, pepperoncini, kalamata olives and feta cheese, drizzled with a house-made Greek dressing. The soba noodle salad provided a refreshing combination of fresh vegetables and buckwheat noodles, served with a peanut sauce infused with tamarind and coconut milk.
Afterward, I enjoyed a gluten-free version of the tandoori club sandwich, a layered delight featuring grilled chicken in a tangy sauce, egg, cucumbers and tomatoes, accompanied by a zesty mango and pineapple salsa and apple slaw.
To complement these dishes, Common Ground, the adjacent neighborhood coffee shop and tearoom, provided beverages crafted by manager Haley Mitchell. I enjoyed an iced ube latte, made with ube essence and milk, and a tres leches cold brew, featuring coconut condensed milk, vanilla sweet cream foam and a sprinkle of cinnamon. These beautiful drinks were the ideal accompaniment to the meal.
For dessert, the stuffed dates were the perfect finish. Filled with feta cheese, parmesan, walnuts and thyme, then baked and drizzled with honey, they brought the dining experience to a sweet and savory end.
BREAKING BARRIERS BY BREAKING BREAD
“The phrase ‘Breaking barriers by breaking bread together’ encapsulates our powerful vision that emphasizes inclusivity and community,” Chef Bhatty shares. “It suggests a mission to bring people from diverse backgrounds together over healthy meals, fostering connection and understanding through shared dining experiences.
“This vision highlights the role of food in not only nourishing the body, but also in bridging social divides and creating a sense of unity. We are a tribe of women who come from different regions of the world with different cuisines and cultures, but we are connected to each other because of our shared passion for cooking wholesome food and serving it with love and gratitude.”
By the Fig and the Olive is open Tuesday through Sunday, from 11 a.m. to 3 p.m., and closed Sundays and Mondays.
IF YOU GO
By the Fig and the Olive
3670 Groveland Road, Ocean Springs
(228) 697-5843
www.figandtheolive.com
Instagram: bythefigandtheolive.ms