While it’s arguable whether or not Texas is considered part of “the south,” our proximity allows us to appreciate, participate and partake in the absolutely JOYOUS past time that is southern cooking; a truly unique, comforting cuisine.
A Louisiana native, Fixe’s Chef James Robert elevates southern classics to an upscale, modern level, taking diners on a journey via surprising, yet familiar flavors, top chef techniques and artistic presentation.
This was my third visit to Fixe and Travis’s first. Ever since my first biscuit, I haven’t been able to stop talking about the place and have been begging, pleading, dying to get him to come and try it. With him being so strictly Primal/Paleo though (I eat the same way usually, but allow myself more cheats than he does 😉 ), it’s been hard to convince him to splurge and go for carb-liberal meals.
But I finally got him here, along with our friends Joey and Steven, and it was the best experience!
Obviously, we started with Chef James’s famous biscuits. They were served with various accompaniments, including whipped Steen’s butter (think honey butter, but less sugar-forward). Primal/Paleo or not, these are a must, must, MUST. Trust me.
To round out the starters, we also had the Crispy Beef Tendon (think chicharrones) with homemade hot sauce and the Deviled Eggs, a must for Travis and I wherever we dine.
For a second course, Travis and I shared the Beef Tartare. I especially loved this dish and how the Chef used crispy oysters for crunch and mini cornmeal pancakes vs. a baguette. The freshness of the beef along with the flavor combinations were out of this world.
Joey and Steven opted for the Carnivore grits, which featured quail, pickled peach, and pecan granola. Mmmhmm…
For the mains, I had an off menu appetizer special (I was getting pretty full) of Soft Shell Crab with spiced melon. Despite being an appetizer portion, it was still very filling. Though there was fried batter, the melon and sauce made this summer dish very refreshing.
Travis got the Duck, and Steven the Fried Chicken (he mentioned it was among the best he’s ever had, and this guy is WELL traveled).
Joey’s main was my favorite though…behold the Lobster & Crawfish Pot Pie!
I had one bite and was hit with immediate food envy. The pie crust was perfectly cooked and the filling so savory – like your grandmother’s, but with a Chef’s touch. I’m definitely ordering this for myself next time!
And we all know I love my dessert. On this occasion, we went all out and devoured three:
Red Beans & Rice (just trust us!!)
Carrot Cake Tres Leches
All of these were great, and the rest on the dessert menu sounded incredible as well. I would suggest definitely going for the Red Beans & Rice though, just because it’s so unique and is an ever-evolving dish – it was different this time than when I ordered it in the past, and per our server, that’s exactly the Chef’s intention.
If I were to pick my favorite of the three last night though, my palette was really into the Fig Donut.
Check out Travis’s take here!
Also, to hear more about our experience straight from our mouths, plus opinions on other happenings in the food and wine world, check out this week’s episode of the podcast!
See you next time,