Fig & Olive – Meatpacking

Fig & Olive could be called a New York “chain” in the way that Nobu is a (mostly) New York “chain”. Legally, once the number of restaurants nationally hits 15 restaurants nationwide, the NY branches must then display their calorie count information. So, for example, you can know that that Shake Shack cheeseburger with cheese fries and a milkshake is gonna be fattening, but… you aren’t going to see it in caloric numbers. What you can’t see, can’t hurt you right? Right. No.

We went here for Restaurant Week, so yes, possibly not the best representation of what they prepare normally – portion size, quality ingredients etc. – but still a good preview. I got the salmon tartar that came with avocado on lettuce. While I thought this appetizer was good in terms of taste, it did lose a little in terms of presentation. Once you finish, you are left with an empty bar glass on your plate filled with sticky pink and green bits. Not exactly enticing you toward the next course.

Fig & Olive - Meatpacking
Fig & Olive, originally uploaded by Brockenbrough Photos.

My mom got the tuna tartar appetizer. Which, with the addition of the avocado to the tartar, was tastier than my salmon tartar.


Fig & Olive, originally uploaded by Brockenbrough Photos.

Both good though. Hers was the (weakly) better of the too in terms of presentation…. but of course, if I wanted to, I could throw some raw tuna and avocado in a .50 cent Ikea bowl and call that a restaurant worthy presentation. But. I. Don’t. 

 Fig & Olive
Fig & Olive, originally uploaded by Brockenbrough Photos

This dish was three types of seafood: a scallop over arugola with pine nuts, olive oil and (I think) blue cheese; then artic char; then (I think) was the trout with a different type of olive oil. While I get that figs and… olives are the restaurants main schtick, I’m just not convinced that (at least on our visit) they are using these ingredients to their best potential. Yes, the dishes are great on paper… but the execution is definitely laking. Chef’s day off?

Fig & Olive
Fig & Olive, originally uploaded by Brockenbrough Photos.

This was the lamb tenderloin with couscous. Naturally, it came with figs. While the tenderloin was very well cooked and seasoned, the couscous just didn’t seem to mingle well with the lamb. The couscous was really dry and had none of the flavors of the lamb present in it. I guess they were going for the juices from the lamb combined with the sweet fig taste but it just wasn’t there. The execution hopefully was the main problem. 

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Fig & Olive
420 West 13th Street (Btwn. 9th & Washington St.)
New York, NY 10014
Tel: (212) 924-1200
Website: http://www.figandolive.com/

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