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| RER 8.6.14 |
It was warm and
the sun was still shining so they sat outside. An early dinner. They lounged at
a table hugging the exterior wall of Fig & Olive Downtown, enjoying slow sips and
silent laughter. The pair indulged in time while perusing the Restaurant Week
menu. But, in reality, they were hungry.
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| JAR 8.6.14 |
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| RER 8.6.14 |
Being simultaneously presented
with amuse-bouche focaccia paired with three varieties of olive oil (light-,
medium- bodied and peppery) and two colorful plates, left them
flustered and hungrier than ever. Both appetizers were gorgeous, vibrant with
colors aching to be devoured.
The seductive
burrata arrived on top of orange rings of cantaloupe, bruised red wedges of
heirloom tomatoes and a bright green basil oil. Its creamy center oozed,
merging with the sweet fragrant cantaloupe. The tangy tomato brought its own
sweetness and mimicked the texture of the other fruit, mildly more firm. The
herbaceous emulsion added a savory feeling forging a rounder dish— fresh, light
and luxurious.
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| RER 8.6.14 |
He handed her
his spoon, an invitation to try his blisteringly bright lobster bisque. The
bold red broth was briny and smooth, saltwater and sunshine. Dense pimenton
chive mascarpone floated in the shallow pool, accompanied by partially
submerged lobster pieces and a pretty crouton. Layers of lobster were
highlighted by taste, texture and easy comfort.
Before she could
even soak up the lingering delicate wet strands of burrata from her plate,
darker hued entrees arrived, a striking contrast.
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| RER 8.6.14 |
The little
rosemary lamb chops were served with herbed goat cheese gnocchi. The gnocchi were
dense and shocking, luscious accents elevated to the level of the fancy gamey
chops. Slabs of grilled eggplant added smoke and bitter notes as relief of
richness. It was a decadent mix of familiar and flavors.
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| RER 8.6.14 |
He eyed
the pretty set up of steeped oils and almond slivers, a pathway to a small bowl
of her spiced couscous, perfect to soak up the deep juices of the chicken
tajine entrée. Chicken pieces, dark with spices and buttery with time and
seasoning, were placed on top of stewed carrots, zucchini and cippolini onions,
plump figs and briny green olives. An aromatic dish, which tempted the senses.
Even after eating
their fill, they still craved something sweet, something to complete the
circle. Desserts, however, were
less layered but the minimalist aesthetic resembled still life.
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| RER 8.6.14 |
A chocolat pot
de crème was lined with a lose blanket of white cream hiding a thick chocolate
pudding. Its sensuous bitter acquired taste diminished with every bite,
blooming to smooth memories. While the dessert crostini were gorgeous—ripe red
strawberries resting on a crunchy shortbread rimmed with sugar, smeared with
sweet lusty mascarpone, and drizzled with dark balsamic. Both
desserts featured expected connections and contrasting textures.
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| RER 8.6.14 |
With that, their
early dinner was over and the sun was still out. Holding hands, they left,
musing about the pretty eats, full flavors, and delectable bites.
RER
8.6.14
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| RER 8.6.14 |
