L'olivier Restaurant Bar - Houston

Amazing food and experience. Every dish was great. Esp. this risotto with shrimp, Swiss Chard with garden basil and Japanese purple Sisho (from the garden). The owner Olivier was such a pleasure. Due to the coronavirus you can say that the restaurant has gone through drastic changes. Olivier was our waiter and cook. After lunch I also bought her wine. Enough to come back soon and hope to see this place thrive. It deserves that.

I have no earthly idea why this place as completely empty on a Friday night. I have ZERO complaints. I am writing this review to keep the doors open so I can come back lol! Order: Bone-in chicken breast with carrots, peach upside down cake and a cheese and meat tray. 2 bottles of Red wine. The food was made from scratch and the place was very quiet and cozy. The food was well made and absolutely a French dish. Service: Outstanding! I send my highest recommendation! I will be back!

The people here are amazing and so is the food. They were extremely accommodating on NYE and the atmosphere was positive and welcoming. Melt in your mouth dishes$

The cheese burger was excellent. The knowledge of wine was great, and they were serving Crawfish. The cook for the Crawfish Ross, was asked to come in on the weekends just to cook those fine Mud Bugs.

Steak Tartare $14 Blue cheese Burger $11 This is the burger of legends. My mom has been able to get blue cheese haters to convert after they've encountered Chef Olivier's burger. Extremely earthy, even an amateur cheese snob could identify that this is a cheese with body. And that juicy patty. *drip *drop. Oh so juicy. You can even see it in the video on my Instagram @hiddenfoodgems. I'm salivating now just recollecting my memory of the meal. A high-class burger with seasoned skinny fries and for only $11? Once you eat it you'll know you're getting a steal. If you're really feeling like a carnivore and want to treat yo self, go for the steak tartare. Perfectly crunchy crostini, a fresh green, and delicious raw meat tossed in parmesan and what seems to resemble a light mustard tarter type sauce. Oh and his pasta. So so so beautiful. Handmade with pure patience and love. One version is adding 2 different kinds of curry to create glistening golden tagliatelle. Or even a sage pasta made for ravioli containing herbed goat cheese. And my god can the man really merger pasta and butternut squash. P.s the lobster bisque is also incredible there's the summer and winter version. Both are impeccable and incredibly different. It's mind-blowing what a little cream and just the difference between a french lobster vs a Canadian one. My preference is the winter once, it's so silky with a spice that seeps in. With every gulp, I imagine my self-bathing in it.