Fig & Olive | Houston Restaurant Weeks | #HRW2018
Fig & Olive is the newest restaurant to grace the east side of the Houston Galleria Mall. The quaint Mediterranean chain can be found tucked away near Saks Fifth Avenue and behind Cole Haan. I recently visited Fig & Olive for lunch during Houston Restaurant Weeks and really enjoyed it! Read on for the full lunch review.
Visiting the Houston Galleria Mall during lunch is something only crazy people do! I honestly didn’t realize Fig & Olive was inside the mall until I hopped on yelp. Where I found a review from some genius who literally provided directions from the parking garage (yellow lot).
Had I been privy to Fig & Olive’s location I may not have visited, but I guess this visit was meant to be.
Upon arrival we were whisked to our table in the back near the open kitchen. The Restaurant is an open space, beaming with natural light from the wall of windows facing the parking lot (valet).
I’d say it was a bit loud, only because there were no walls to break up the sounds of plates and conversation. They have a private room though should you need a bit more privacy. But it’s all glass, so I’m totally looking at you!
Houston Restaurant Weeks is a time for group dining. I usually find myself encouraging my colleagues to get from behind their desks and take adventures with me. In part so we can hang out, but mostly so I can try everything from the HRW menu! My one rule is that we all order different menu items.
At Fig & Olive I highly recommend the Cauliflower, Lamb burger and Mini Pots de Creme. The Cauliflower was truly DELICIOUS. It was tossed in a garlic emulsion and topped with pine nuts.
The lamb patty was juicy and the bun was soft and buttery. The shoestring fries were crispy and salted well.
For dessert I ate both the Mini Dessert Crostini and Pot de Creme. Out of the two, I’d suggest the Pot de Creme. The milk & white chocolate mash up made for a happy ending to a satisfying meal.
ROASTED CAULIFLOWER (GF) (VG) (V)
tri-colored cauliflower topped with pine nuts & garlic emulsion.
HEIRLOOM TOMATO GAZPACHO (GF) (VG) (V)
grilled shishito peppers, pickled watermelon rind, european cucumbers and a little spice.
MOSAIC OF VEGETABLES (GF) (VG)
golden beets & baby carrot carpaccio, ricotta, lemon thyme, micro cilantro, pistachio, picholine dressing.
SALMON CRUDO (GF)
scottish salmon, pomegranate, grapefruit segment, pink peppercorn, citrus dressing.
SHRIMP & SALMON SALAD
seared scottish salmon (3 oz), ayala spiced shrimp (3.5 oz), avocado, marinated fennel, arugula, heirloom tomato, citrus dressing.
ROASTED SWEET CORN RISOTTO (GF) (VG) (V)
grilled fresh corn, spiced popcorn, fava beans, pea shoots.
CHICKEN PAILLARD SALAD
amish chicken (6 oz), arugula, brussels sprout, haricot vert, red bell pepper, pickled red onion, almond, lemon.
LAMB BURGER (6 OZ)
julienne dates, feta & goat cheese fondue, pickled persian cucumber, baby watercress, hand cut fries.
MINI POT DE CRÈME (GF) (V)
milk & white chocolate, meringue crisp, hazelnut praline.
MINI DESSERT “CROSTINI” (V) (VG)
mixed berries, prosecco syrup & whipped mascarpone.
SEASONAL SORBET (GF) (V) (VG)
seasonal sorbet paired with olive oil & citrus.