I Finally Ate at Oxheart...and It Was Pretty Good
While my friends munched on sous vide rabbit, I began looking forward to dessert, which, to be perfectly honest, is usually one of my favorite parts of the meal. The chocolate layer cake was not what I was expecting, though. It had a layer of rosemary-infused dark chocolate on top of a layer of rosemary-infused chocolate mousse, under which was a layer of almond cake, then a layer of Kieffer pear purée, followed by another layer of almond cake. It was lovely, to be sure, but none of us could get past the overwhelming rosemary flavor long enough to really enjoy the delicate, almost frozen pear or the smooth-as-silk mousse.
The creamy chocolate was unfortunately overpowered by rosemary.
I get what Oxheart is doing, and I get why it was so groundbreaking when it first opened. And I really do appreciate the place. I can think of few other restaurants in Houston where such attention is paid to vegetables -- and unique ones at that -- and where so much time and effort are put into every detail of the preparation and the plating. To the talented chefs there, I say keep up the good work and use less salt.
Still, I feel like I might be getting to a point where I'm over loving the idea behind the food more than I love the food. Perhaps I'm already jaded, only three months into my job, but I can't help thinking that I want to be wowed by flavors, not by revolutionary concepts.
And I don't want to come home after a meal and eat a bowl of Texans Tackle Crackle ice cream before I go to bed. Like I said, I was hungry.