chocolate pot de creme – Hillary Weller

This is part of a series of posts about Chicago Restaurant Week 2015, held January 30–February 12. Check out recaps from 2014 and 2013, or browse all Restaurant Week coverage.

Fig & Olive Dinner

Octopus a la gallega, Fig & Olive — Octopus a la gallega with thinly sliced braised octopus, marinated bell pepper, heirloom potato, black olive, basil, arugula, and pimenton lemon dressing

Best Bite: I couldn’t pick a favorite between my first and second courses, both seafood-focused. The first was a gorgeous mosaic of thinly sliced octopus and other colorful, zingy accompaniments. The second was a paella del mar that was absolutely packed with oceanic ingredients nestled into creamy saffron rice.

Paella del mar, Fig & Olive — Paella del mar with black tiger shrimp, sea scallop, calamari, mussels, saffron rice, chicken, green pea, red bell pepper, artichoke, saffron aioli, pimenton, and oregano

Other notes: Pot de crème is a classic dessert from Fig & Olive – I first had it when I visited the New York location, and it still captures chocolate and vanilla at their finest. The interior was quintessential Gold Coast chic, and our upper-level table overlooked the stately live olive trees sprouting from behind the bar.

Chocolate pot de crème, Fig & Olive — Chocolate pot de crème with crunchy praline financiers and vanilla cream

The details: Fig & Olive, 104 E. Oak St., Chicago.

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