Dos Olivos Market Harlingen — Restaurant in Harlingen

We ordered a few things but I’m going to focus on the burger since it represents the restaurant’s character well enough. I’ve attached two pictures to help the reader recognize everything this burger lacked. It’s so noticeable that you’d likely guess correctly which burger I’m taking about based on the pictures and how many stars I’m giving Dos Olivos. I trust restaurants to charge me correctly for the food they serve. Displaying wine along the walls and serving water in glass bottles doesn’t mean you can charge someone $17.60 for a burger this bad. I should’ve caught the red flag when the server chose to compare it to Whataburger saying “it’s much better than that (Whataburger)”. Why is a place that’s trying to represent itself as upscale competing with fast food quality but charging nearly double the price??? Getting into the specifics: The buns were stale, it tasted like they were using Kraft cheese or cheese out of a can, & the burger patty itself was way too small for the size of the buns it was served on. This could’ve been quickly thrown together by a 12 year old with no experience cooking. WHY DID IT TAKE AN HOUR TO REACH OUR TABLE??? We didn’t order a lot of food and we came before the dinner rush. I’m mad because I was let down. I expected more based on the pictures I saw on the web & five star reviews. I was willing to pay the price but ended up cheated out of my money. I would not recommend. I’m writing this review after I had a night to sleep on it… the experience still stings. I invite the owner, chef, staff, and customers to try the burger I’m using to compare. You can get it for $11.50 from Roadhouse in Bastrop, TX. I get it’s far from Harlingen but it’s worth the drive, especially if you make a living on cooking for others. Hopefully this post helps Dos Olivos improve and lowers future customers’ expectations so they don’t have the same bad...

Ugh, I have such mixed feelings about this place. I REALLY want to like it....I've actually gone three times because the food is unusual. Unfortunately, I just haven't been able to find anything on the menu that speaks to me...I don't feel like there's cohesion with the menu. For example, the bread (el olivo) has a funky flavor that is reminiscent of roquefort cheese but without the saltiness to balance out the flavor. I love all bread, but this was just gross. I also ordered the "shareable" scallops. I figured with the price close to 30 USD and it being on the "shareable" menu, it would work as a meal for one. Imagine my surprise when there were exactly 4 small-medium sized scallops on a bed of what appeared to be canned corn. Even at super upscale restaurants like Madeira, you get an actual shareable amount of food for around the same price. Then there was the confusing atmosphere...I believe the design concept was to make it like eating in a Whole Foods or Central Market. It's deceiving because the wine and alcohol choices as well as the prices feel upscale restaurant. This could be a really cool date place for dinner if the lighting was less bright and the service was like a regular restaurant where someone waits on the table. The "market" part is cool but it's awkward to shop (it really needs it's own dedicated space not off to the sides of restaurant goers). The products are unusual but most people aren't going to take risks buying items they haven't previously tasted so I feel like there's a missed opportunity by not using some of the products in some of the restaurant dishes sold. I really wish the design included separate spaces and offered better appetizer options to go with the bar vibe for a better "night...

Food was really good. Truth be told, the menu was very intimidating but it turned out to be fancy names for stuff we eat in other places regularly. We started off with apps, pan tomate tartare toast and the chucuterie board, it was all very good. A few people from our table had the fried chicken sandwich. I was able to taste it and it was delicious. Not very spicy at all, it had a very good blend of sweet and spicy, someone was actually allowed to add pork belly, which took it next level. I had the truffled Mac and cheese topped with pork belly pieces, absolutely delicious. Our host had the squid ink carbonara, translated green pasta with spinach, it looked like squid but was good and they're taking it off the menu. She as well added the chicken karaage, which translates to a similar version of general tso chicken, very good as well. The pork tenderloin came in topped with tons of veggies cooked just right, they were really close to hitting the dry point. New York strip was cooked perfectly. Great presentation and taste, no veggies. We'd never been here before and had lots of questions about the menu .Our server was really great. She was super attentive, helpful and patient until they dropped another large party on her. At that point we were getting up to get our own drinks and clear up our own table. She offered a sincere apology and just gave us" the look" as if to say she was overwhelmed and outnumbered but not by choice. Gonna have to blame management for that one. They knew we were coming way in advance. Other than that, a very good visit. Very very nice atmosphere. Very sophisticated but cozy. I would...