A nice dinner on a breezy Friday evening in Austin becomes this entire “other thing” when you’re dealing with one of the hottest restaurants in the nation right now. You wouldn’t know it by their demeanor – polite, laid back, approachable – and quick on the correspondence. Requesting reservations the day before got us right in!
Paul Qui’s qui (“kee”) is quaint and inviting. The interior opens into a panoramic view of the entire kitchen, seating areas dimly lit…the chef’s table (where we sat) contemporary and hypnotic. No one takes themselves too seriously…just their work. And what craftsmanship it is. Charming as it is quirky, the chefs who create under Chef Paul have chops and know no boundaries.
The carefully assembled menu takes some practice to pronounce, but the waitstaff did an exceptional job explaining how to order. Its verbiage playfully forewarns that “consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness and having a good time.” Luckily nothing of the sort came about…only one of the most flavorful dining experiences Goodtaste has had in a long while!
Everything at qui is expertly portioned and made to pair. Paul’s approach is a modernist take on traditional Japanese cuisine with a flare for local influence as well.
The evening on their patio began with the official drink of austin™ — a bold statement that lives up to its name. A combination of tepache (a Mexican fermented beverage), balcones rumble, honey, lemon, thai basil, and mint…
Moments after being seated, our first taste…Nori crackers with aerated cabot 2 year clothbound cheddar. Think of this as a radical spin on Ritz and cheddar. The foamy, molten mixture has a particularly high flavor potency. Just divine.
We stuck to familiar territory for the main course…or so we thought! An order of the kinilaw — amberjack filipino ceviche [seen above] served at the perfect chilled temperature and consistency. Plated with chives and juicy red onions in a delish vinegar.
And, in addition to the kinilaw, an order of the smoked short rib (acharra, fish caramel, wasabi). I was wowed once again. Insanely flavorful short ribs, boneless and beautiful…the meat terrifically juicy and tender. Each bite was filled with fireworks!
After the initial shock of deliciousness wore off, dessert was in our sights. Light and refreshing… a real palate cleanser. The healthy halo halo below is composed of seasonal fruit, shaved ice and evaporated milk. It reminded me of a creamy parfait — layered and luscious!
These small plates left a BIG impression. We had a great time! For more delicious recipes and fun food and wine ideas, subscribe to my newsletter.
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