I had the pleasure of dining at New York’s Fig & Olive in the Meatpacking District, last evening. Myself and fellow blogger (and bestie) were immediately greeted and seated by the outstanding staff at Fig & Olive.
Our waiter graciously helped us navigate through the menu (with much humor & help). We decided on the following:
Mushroom – artichoke, truffle & parmesan
Manchego – fig, & Marcona almond
Goat Cheese – caramelized onion & chive
This first course was delicious, each Crostini was more delicious than the last. The Manchego Crostini tasted like an adult PB&J (as told by our waiter), the perfect balance of sweet and savory.
Next up were our appetizers:
Sharing / Appetizer
Mushroom Croquettes – truffle mayo & parmesan
Beef Carpaccio – 18 year balsamic, tomato, parmesan, micro arugula & white truffle olive oil.
This course was good, as well. The Mushroom Croquettes were, just as they were described to us, ‘little balls of happiness’, the Beef Carpaccio was just the right hint of salty. The aged balsamic gave the Beef Carpaccio that competitive edge, that ‘wow’ factor that makes myself (and whoever I’ve told) repeat customers.
At this point, my friend and I were getting full, but we were in it for the long haul. We gulped our exquisite Spanish White Wine (their wine list is a serious selling point as well) and prepared ourselves for the entree.
Dinner arrived in the form of a salad and entree we decided to share.
Salad / Entree
Fig & Olive Salad – manchego, gorgonzola dolce, fig, apple, tomato, walnut & olive.
Moulard Margret Duck Breast – stewed red cabbage, sautéed potato, pistachio granola, onion purée.
So here’s where it gets interesting, we loved the Fig & Olive Salad, we even added scallops to it so that we could taste their seafood, DELICIOUS. The duck entree was hyped up for us, so I think we were expecting a little more. The cabbage was addicting, I seriously couldn’t get enough of it. The Moulard Margaret Duck Breast itself, however, wasn’t as amazing as we would have, thought – but was manageable, just could have been a little less cooked.
Next up was dessert (I know, I’m actually getting full writing this):
Chocolate Pot de Créme – crunchy praline financiers & vanilla cream.
Caramelized Apple Tart – Crisp puff pastry with caramelized apples & vanilla ice cream.
OH, MY WORD, dessert was hands down my favorite part of the meal, and I’m not really a dessert person (I almost passed it up). The Chocolate Pot de Creme was light and airy, with a POW of chocolate at the end, the pralines were out of this world – I’ve never tasted anything like it, I even asked for a box of them to go! The Caramelized Apple Tart was impressive after I took my photo I realized that the ‘design’ was sliced apples placed so strategically it looked like art. Couldn’t be happier with the end of our meal.
That being said, there were a few dishes we wished we could have given a shot, the Branzino and Truffle Risotto are two items that we will absolutely be trying next time we visit!
Overall, the food was delicious, the service was fantastic and the atmosphere was enjoyable. We had a great time and would recommend Fig & Olive to all.