Okay, not so simple. After all, it's not every menu that has braised cow tongue in a tomatillo sauce with pickled radishes. Chef Garcia's point is well taken though since his menu is planned "around what's in peak season," and in case you're not sure what that is, there is a handy little list at the bottom of the menu telling you what crops you can expect to see over the coming months. The ambiance in this little corner of the otherwise stuffy Fairmont Miramar hotel in Santa Monica is surprisingly casual, colorful and countrified with just a hint of the farmyard to it. There are standard bistro-style tables at the front, an atrium in the back, and a few curving, intimate banquettes and a lovely pewter bar (where you can pick and choose from the artisanal cheeses and charcuteries on display) in between.

For a main course, try the succulent and slightly smoky Kurobata pork tenderloin over a peppered honey-mustard potato purée and spinach, or the gamy Muscovy duck leg with baby Savoy cabbage and dark Arborio rice. The sablefish with tomato fondue and balsamic glaze also looks great. For a nice complement, there is a selection of sides like the surprisingly crisp and flavorful cauliflower with hazelnuts and sage, and the bacon-y Brussels sprouts. Desserts are typical bistro fare with a dark chocolate pot de crème, and the signature FIG bars, which are kind of like Fig Newtons, only bigger, better, and fresh baked, coming with a scoop of tangy Greek Yogurt garnished with fleur de sel.