Final Score: 58/60: Pièce de Résistance
I have a deep and abiding love for chocolate that has spanned many years. In my youth, I gravitated towards the sweeter variations of milk chocolate. However, as I've matured, I've come to realize that good chocolate knows no bounds. Whether it's milk, dark, sweet, or bitter, chocolate is chocolate. One of my biggest pet peeves, especially when it comes to desserts and sweets, is the lack of true chocolate flavor in treats that claim to be chocolate.
Exceptional chocolatiers are a rare find, with the notable names of Glacier and Omega being among the few in the Tulsa, Oklahoma area. While both offer quality products, I've found myself primarily sourcing my chocolate online from Jacques Torres, Christopher Elbow, and Recchiuti. For some years now, the chocolate industry has witnessed a surge in experimentation, with artisans infusing chocolate with exotic spices, flowers, meats, herbs, and various other ingredients. While these innovations have introduced exciting new flavor combinations, there's a risk of overshadowing the essence of chocolate itself.
Stepping into Cricket & Fig, I was immediately struck by the decor. The atmosphere exudes elegance and comfort, with various shades of brown adorning the space, accented by touches of burnt orange. The interior features a display case showcasing handcrafted chocolate creations by Chef Randy Page. Soft, accentuating music plays in the background, creating a serene ambiance. A bar area offers coffees, breakfast, lunch, and desserts five days a week, providing a welcoming space for customers.
During my visit, I was warmly greeted by Ronnie, who has been a fixture at Cricket and Fig for several years. She was both pleasant and knowledgeable about the establishment. Without hesitation, I ordered one of each chocolate creation from the case and entrusted Ronnie to select a dessert offering for me.
As I waited for my chocolates, Chef Randy Page emerged from the back to greet me. What followed was an hour-long journey of chocolate, life, and food education. Chef Page, a North Carolina native and graduate of the Culinary Institute of America, has a profound love for chocolate. All chocolate offerings at Cricket and Fig are sourced from Valrhona chocolate, a testament to Chef Page's commitment to quality.
The chocolate lava cake enveloped the senses with its intoxicating aroma upon arrival. A chocolate bundt cake with a velvety interior, paired with house-made vanilla ice cream and adorned with a graham cracker doggie bone--a playful nod to Chef Page's beloved dogs, Cricket and Fig, which the shop is named after. As the spoon sinks into the cake, it meets little resistance, yielding to a cascade of silky heaven that tantalizes the eyes. Each indulgent bite reveals layers of flavor, starting with bursts of rich dark chocolate, transitioning to intense notes of lighter chocolate, and culminating in a lingering chocolate sensation on the palate. It's a symphony of decadence in every bite. The accompanying ice cream enhances the experience with its sweet and creamy profile, offering a delightful contrast of hot and cold with each spoonful.
Next on the menu was the "liquid truffle," an offering that captivated the senses with its enticing aroma of sweet, rich chocolate. With each sip, expectations were surpassed by a harmonious blend of heavy cream, Valrhona drinking chocolate, and Valrhona chocolate discs--a concoction that transported taste buds to another realm. Each sip danced on the tongue, revealing initial notes of luscious chocolate, followed by creamy middle notes and delicate hints of almond on the lingering finish. It was a sensory delight that would have made the Aztecs proud.
The final treat presented was a homemade "S'more," complete with a small fire burner for an interactive experience. A plate adorned with house-made graham crackers, freshly crafted marshmallow, and a delectable combination of two types of Valrhona milk chocolate awaited. The texture combination of crumbly graham, sticky marshmallow, and silky chocolate created a sensory tapestry that surpassed expectation, leaving taste buds yearning for more.
The meticulous care demonstrated by Chef Page and Ronnie went beyond providing a mere culinary guide; it was a testament to the exceptional experience that Cricket & Fig offers to its patrons. Observing their interactions with other customers further underscored the dedication and passion that infuses every aspect of the establishment.
The experience at Cricket & Fig is akin to encountering a gem typically found in cosmopolitan cities like San Francisco or New York. Yet, nestled just off Lewis Avenue in Tulsa, Oklahoma, there's something truly magical happening here--something that everyone should not only try but also experience, leaving an indelible mark on their senses and memories for a lifetime. read more