Page 56 - Play Coastal Mississippi - Spring & Summer, 2026

DINING
> Pumpkin Hummus
B Y T H E& F I G
the olive
Story and photos by Anne Pitre
Tucked into a tranquil complex devoted to health and wellness, By the Fig & the Olive feels less like a restaurant and more like an experience designed to restore you from the inside out. Surrounded by a yoga studio, counseling center, zen garden, and the adjacent Common Grounds coffee shop, the space radiates calm before you’ve even taken a seat.
Inside, the atmosphere is serene and grounding. Natural textures— upcycled woods, glass, earthenware, and soft fiber napkins— connect diners to the Earth. Even the seating invites mindfulness, with both traditional tables and a raised platform for comfortable floor seating. Every detail feels intentional, echoing the restaurant’s holistic philosophy.
Chef Fariha Bhatty, who hails from Pakistan, has assembled a diverse team of chefs from around the world, each contributing their own culinary perspective. The result is a menu that’s truly global and a fusion of cultures. When Chef Fariha joined me for my meal, she guided me through an exploration of flavors that was as enlightening as it was delicious.
The Mezze Platter is the best introduction to the restaurant’s global spirit, featuring house-brined olives, dolmas, and four signature dips: hummus, baba ganouj, muhammara, and labneh. The hummus was smooth and lemony, the baba ganouj silky and smoky from roasted eggplant, and the muhammara—a roasted red pepper dip topped with walnuts—bright and tangy with a hint of heat. The labneh added a milky, savory contrast. The dolmas, stuffed with herbed rice and served cold alongside a dill-forward yogurt sauce called cacik.
> Chicken Shawarma
56 PLAY COASTAL MISSISSIPPI I SPRING/SUMMER 2026
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