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April 10th, 2024 - May 10th, 2024

Prepare your palates, Santa Monica! FIG Restaurant is teaming up with culinary sensation Tieghan Gerard of Half Baked Harvest for an unforgettable Spring collaboration. The month-long collaborative menu series features a selection of Half Baked Harvest’s most popular comfort food dishes, elevated with FIG’s signature spin by Executive Chef Damon Gordon, and locally-sourced seasonal ingredients from the Santa Monica Farmers Market, located just two blocks from the hotel.

Ricotta Chocolate Chip & Banana Pancakes

A healthy yet comforting Half Baked Harvest brunch staple, these pancakes are loaded with bananas, chia seeds, and semi-sweet chocolate chips for balance.

Available for Weekend Brunch 

11:30am – 3:00pm

Marinated Cherry Tomatoes with Burrata

Offering no better twist on a classic, simple spring/summer staple, this colorful dish features an abundance of sweet cherry tomatoes from  Wong Farm out of Mecca, CA which offer premium tomatoes for the spring and summer that are sweet and full of flavor.), served over creamy burrata cheese with an organic fresh herb vinaigrette from Kenter Canyon, Sun Valley, CA,served with housemade crusty grilled bread.

Available for Dinner | Tuesday – Saturday

6:00pm – 10:00pm

*not available for FIG at 5*

Spicy Pesto Alla Vodka Rigatoni

This silky, smooth and extra creamy Spicy Pesto Pasta Alla Vodka features fresh pasta housemade by Chef Damon tossed in a creamy, yet balanced spicy tomato pesto vodka sauce utilizing tomatoes from Wong Farm.

Available for Dinner | Tuesday – Saturday

6:00pm – 10:00pm

*not available for FIG at 5*

Calabrian Chili Roasted Red Pepper Pizza

Featuring house-made sesame-topped dough, this crispy, well-balanced pizza offers the right amounts of spice, saltiness, and cheese with spicy Calabrian peppers and sweet roasted red peppers from Weiser Family Farms, based in Tehachapi, CA.

Available for Dinner | Tuesday – Saturday 

5:00pm – 10:00pm

*not available for FIG at 5*

About Tieghan Gerard + Half Baked Harvest

Tieghan's culinary journey began in Cleveland, Ohio, where she spent her early years as one of eight children. Moving to the snowy mountains of Colorado marked a pivotal moment in her life. Determined to bring order to the chaos of her large family, Tieghan found solace in the kitchen, becoming the family's full-time chef by the age of 15. Encouraged by her family's recognition of her talent for crafting unique dishes, Tieghan launched her website Half Baked Harvest, in 2012. Since its inception, millions have been delighted by Tieghan's innovative approach to comfort food, her breathtaking photography, and her charming narratives of mountain life. She has expanded Half Baked Harvest into several popular social media accounts, a daily newsletter, and three NYT best selling cookbooks. Her mission extends beyond the kitchen, aspiring to kindle a love for food in others and encouraging culinary exploration.

 Tieghan has been featured on The Cooking Channel, Food Network, HGTV, Shape Magazine, Self Magazine, the Huffington Post, PopSugar, Martha Stewart, People, Oprah Magazine, and many others.

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About FIG Executive Chef Damon Gordon

With 25 years of culinary expertise under his belt, Executive Chef Damon Gordon brings decades of experience to create innovative and delicious seasonal delicacies at our farm-to-table restaurant. Born in Ipswich England, Gordon discovered his passion for cooking & texture at a young age, a gift he inherited from his mother growing up where he often cooked alongside her. He then went on to pursue a career in cooking, earning a degree in Culinary Arts from Suffolk College before he trained under culinary powerhouses such as the Roux Brothers & Marco Pierre White, Claude Troisgros, and Alain Ducasse.

At FIG Restaurant, Gordon’s philosophy is centered around providing all guests with an unforgettable dining experience through the use of local and seasonal produce from the Santa Monica Farmer’s Market, whilst respecting each element to elevate new flavors on the plate and on the palate.