The grilled octopus looked like hors d'oeuvres served on a silver tray at a fancy dinner party. Dollops of cannellini purée supported little rounds of octopus on top of bite-size, shatteringly crispy lavash crackers. Golden, saffron-infused slivers of onion and bits of olive garnished the little works of art, and it was fun to swipe the crackers through the swaths of aji amarillo sauce on the plate.
Photos by Chuck Cook The grilled octopus is well presented and delicious.
The dish was one of the few high points at Table On Post Oak, located in the structure that used to house Philippe Restaurant + Lounge. Little about the space has changed. There's still a casual bar downstairs (which was jumping with white-collar workers and girls'-night-out parties on a recent Wednesday evening visit). Upstairs is the restaurant proper. Gone are the paper placemats with pithy quotes from Chef Philippe Schmit, and the long wall near the kitchen has been transformed into a modern art piece with the glow of electric candles filtered through waffled mesh.
Tall office buildings and a shopping district surround Table On Post Oak. So it's not surprising that one look at the dinner menu reveals the requisite filet mignon, the requisite pork chop, the requisite scallops and the requisite prime rib eye. There's also a great deal of seafood on the menu, with distinctive Mediterranean additions like rosemary, chickpeas, fennel, feta and olives. Sometimes it works. Too often, it doesn't.
Nothing here is terrible, but not enough is wonderful. The platings are entirely sexy and gorgeous, but the flavors of even the more expensive entrées fall short.More »