Fig & Olive = Frozen Food

[Anonymous]

City Paper has an interesting article on the large amount of food at Fig & Olive that is prepared in a commissary in Long Island and then frozen and shipped to their locations:

http://www.washingtoncitypaper.com/blogs/youngandhungry/2015/12/15/investigation-finds-fig-olives-kitchen-relies-on-pre-made-meal-components/

You expect this at a low end chain like Applebee's or Fridays, but for a restaurant at City Center?

Between this and the big salmonella outbreak, who would choose to eat there?

[Anonymous]

I have food allergies and when a high-end restaurant won't alter easily alterable items for me, I pretty much guess that they are using prepared food.

Mike Isabella, I'm looking at you.

[Anonymous]

This line made DH and I laugh. If it tastes good, why not?

Even investigators seemed surprised by some recipe shortcuts. In conversations attempting to identify a possible contamination point, a CDC epidemiologist asked a DOH epidemiologist if she know whether Fig & Olive's truffle olive oil aioli was made with raw or pasteurized eggs. The answer was neither. The DOH epidemiologist noted the chef told her he uses Hellmann's mayonnaise instead.

[Anonymous]

There were plenty of people still eating there right after they re-opened. I don't get it!

[Anonymous]

Just walked past it; only two tables seated!

[Anonymous]

I would imagine they won't last long. I'd expect pre-made food at PF Chang's, but not there!

[Anonymous]

Anonymous wrote:This line made DH and I laugh. If it tastes good, why not?

Even investigators seemed surprised by some recipe shortcuts. In conversations attempting to identify a possible contamination point, a CDC epidemiologist asked a DOH epidemiologist if she know whether Fig & Olive's truffle olive oil aioli was made with raw or pasteurized eggs. The answer was neither. The DOH epidemiologist noted the chef told her he uses Hellmann's mayonnaise instead.

Ha!!

[Anonymous]

Anonymous wrote:This line made DH and I laugh. If it tastes good, why not?

Even investigators seemed surprised by some recipe shortcuts. In conversations attempting to identify a possible contamination point, a CDC epidemiologist asked a DOH epidemiologist if she know whether Fig & Olive's truffle olive oil aioli was made with raw or pasteurized eggs. The answer was neither. The DOH epidemiologist noted the chef told her he uses Hellmann's mayonnaise instead.

I'm going to tell my kids that I am making their sandwiches with gourmet aioli! And then charging them $26.

[Anonymous]

Anonymous wrote:This line made DH and I laugh. If it tastes good, why not?

Even investigators seemed surprised by some recipe shortcuts. In conversations attempting to identify a possible contamination point, a CDC epidemiologist asked a DOH epidemiologist if she know whether Fig & Olive's truffle olive oil aioli was made with raw or pasteurized eggs. The answer was neither. The DOH epidemiologist noted the chef told her he uses Hellmann's mayonnaise instead.

He should be using Duke's

[Anonymous]

I have only eaten there once. I thought that the charcuterie was pretty good, but their entrees were mediocre.

My cousin ordered the chicken tagine, and it was DRY!!!

which is impossible to do with tagine because it's meat cooked at low heat for a long time in its juices and spices.

I spent a ton of money on my one meal there too so I probably won't go back, unless it's happy hour. I guess it's really a sceney type place for people who don't care about food.

[Anonymous]

Anonymous wrote:Just walked past it; only two tables seated!

guess they hadn't read the article yet.

[Anonymous]

Anonymous wrote:I have only eaten there once. I thought that the charcuterie was pretty good, but their entrees were mediocre.

My cousin ordered the chicken tagine, and it was DRY!!!

which is impossible to do with tagine because it's meat cooked at low heat for a long time in its juices and spices.

I spent a ton of money on my one meal there too so I probably won't go back, unless it's happy hour. I guess it's really a sceney type place for people who don't care about food.

I don't know--usually looks like a bunch of middle aged guys in suits in there. Yawn.