Olivia's - an expected stop on the Steak Tour

I had an unexpected stop on my Steak Tour with my Steak Buddy Uno (as opposed to Steak Buddy II) last week. It was Restaurant Week so I had planned to do Perry’s with the Brady’s, Melting Pot with my parents (they super enjoyed it), and Olivia with the Tomescu’s. I hadn’t heard of Olivia but it was listed as a top 10 New Restaurant in Texas Monthly and the C+G wanted to check it out so we did. Regular prices are too high for my “I work for the state” paycheck but Restaurant Week prices were doable. The place was very cute in an urban, clean line architecture kind of way. And the wait staff seemed excited about their menu. As we were looking over the menu and ordering drinks they brought us shot glasses with a dollop of raspberry and lettuce foam. Sortof like mousse. Very unique. I didn’t know lettuce could be foamed.

All three of us got their Olivia Salad – lettuce, texas cheddar, macadamia nut, olive powder (I had them leave that off mine), and a pear vinaigrette. Very nice. Small but tasty and they use local ingredients and all that. Had a little garden on the property too. All 3 of us got different entrees so that was fun. I learned earlier in the week that Wagyu Tri-Tip is not a fish but a happy cow. Or more precisely tri-tip is a cut of meat from the bottom sirloin above the flank near the back end of the cow. So, I had been warned that a steak at a non-steak restraint might be disappointing but after a disappointing steak at a steak restaurant I was willing to try it. It was FABULOUS. Simple seasoning and a smoked butter pat melting on top. Had it cooked Med-Rare Plus and they did that fabulously. Pink center but no blood running out. :0) The steak came with a side of awesome bread and butter pickles that were sweet, tangy, and had a little bite to them; and a big bowl of fries (or Frites as they called them.) A very enjoyable meal. I also had a bite of C+G’s entrees. A really tasty quail breast and gnocchi, and then a crème fraiche risotto with elderflower syrup. I expected the quail to be dry but it was very tender and herb-y. Very nice.

For dessert we had a blueberry sorbet with a lemon wafer that was very fruity and good BUT not as good as the crème brûlée that we ordered to share. That was way awesome. Creamy, sugary, crunchy top awesomeness. Then after all that the waiter brought another set of bite size treats for us to try to finish off the meal. Sadly I remember the dish it was served on but don’t exactly remember what we were sampling. It has a little wafer cookie in it whatever it was.

I had a very nice time with C+G and a lovely meal. Would definitely go their again for Restaurant Week. It’s fun to try new places and places I normally wouldn’t go.