L Olivier

L’Olivier means “the olive tree,” and you can see the visual pun on chef Olivier Ciesielski’s name cast in leafy, reddish shadows on the brick walls and gleamy zinc tabletops of his new French restaurant.



In a home of his own, former Tony's executive chef Olivier Ciesielski's modern Franco-American bistro fits in perfectly with the rest of his eclectic mix of Lower Westheimer neighbors. The patio is casual and playful, the bar elegant and refined, the dining room sumptuous yet modern.



The menu and the impressive wine list offer relatively inexpensive French standards like Boeuf Bourguignon with nontraditional offerings, such as a tropical ceviche in pineapple and yuzu juice. The menu offerings are frequently updated, prepared with fresh produce, and feature innovative items and seasonal creations, all with the signature taste and artful presentation of Chef Ciesielski.



L'Olivier is a fantastic addition to Houston's restaurant scene. On a recent visit each course was well thought out and perfectly executed by Chef Olivier. Sommelier extraordinaire, James Watkins, was tableside to offer advice.



Chef Olivier was kind enough to allow me into his very busy kitchen to speak with him. He revealed himself to be an extremely competent, hard-working, talented and humble man possessing an extraordinary skill for creating dishes that are at once both innovative and savory.



On my next visit I’ll ask James to take a peak in the cellar with him to check out his organizational system and the restaurant's amazing collection of wines. In addition to numerous splurge bottlings, they have over 100 wines which are affordably priced at under $65 on their list.



I look forward to trying out their lunch menu soon. I highly recommend this establishment for their ambiance, quality, good value and service.