Austin Way Magazine - GreenGale Publishing - There is a place beyond the crowds, beyond the ropes, where dreams are realized and success is celebrated. You are invited.
Issue link: http://digital.greengale.com/i/461140
photography by jody horton (odd duck, chefs, qui, ribs); paul bardagjy (uchi); buff strickland photography (lav) Chef Paul Qui offers an array of highly sought-after tasting menus at Qui. Dai Due sources only local products, including Texas-bred ribs. Chef Bryce Gilmore specializes in goat, bacon, and quail dishes at Odd Duck. The elegant dining room at LaV. Chefs Grae Nonas and Michael Fojtasek of Olamaie. Guests can observe the kitchen from Uchi's elegant sushi bar. The Hot Seats DON'T WORRY–THIS ISN'T THE NAME OF A SXSW BAND YOU SHOULD KNOW; RATHER, THESE ARE THE SIX RESTAURANTS YOU'LL WANT TO VISIT DURINg THE FESTIVAL. by tom thornton The Rock Legend: Uchi Who's involved: James Beard winner Tyson Cole, who elevated the level of modern Austin dining. Why go: Uchi opened in 2003, yet tables remain at a premium. The seafood sourcing is impeccable. Try: Get advice on sashimi selections, and don't skip tastings like pork jowl or Uchiviche. Desserts here are savory, and their plating is a work of art. Ask for: Table 7 (perfect for people-watching) or seats at the sushi bar to observe the busy kitchen. 801 S. Lamar Blvd., 512-916-4808; uchiaustin.com The Scenester: LaV Who's involved: A trio of savvy women leads this elegant escape: Advanced sommelier Vilma Mazaite worked with Michael Mina, Mario Batali, and at The Little Nell in Aspen, Colorado, where she met future LaV Executive Chef Allison Jenkins. Pastry chef Janina O'Leary studied with Pichet Ong. Why go: LaV may be the fanciest room in town, and it boasts an impeccable wine list. Try: Chef Jenkins demonstrates a mastery of core flavors: She offers roast chicken and potatoes as a signature dish. Lamb tartare and grilled octopus are also highlights. Ask for: A banquette. Groups should inquire about the lovely wine-cellar table. 1501 E. Seventh St., 512-391-1888; lavaustin.com The Hitmaker: Qui Who's involved: Paul Qui, recipient of the James Beard Foundation Award for Best Chef, Esquire's Best US Chef, and winner of Top Chef Season 9. Why go: Tom Colicchio recently called Qui "the most talented chef" in the show's history. Try: Trust the kitchen; there's no other way. The menu changes often, but regular and vegetarian tastings are available. Beverage pairings are a steal at $45. Ask for: The "Beyoncé booth," a floating wooden marvel with a chandelier, tucked in near the bar. 1600 E. Sixth St., 512-436-9626; quiaustin.com The Indie Breakout: Odd Duck Who's involved: Food & Wine Best New Chef winner Bryce Gilmore, who started this concept as a food trailer in 2009. Why go: Eater recently named Odd Duck 2014's National Restaurant of the Year. Try: The plates are small and meant for sharing, so order many. Gilmore is adept at goat, bacon, and quail—pounce if they're available. Ask for: Groups of three to five should request "The 20s": front tables that overlook South Lamar. 1201 S. Lamar Blvd., 512-433-6521; oddduckaustin.com The Southern Rock Duo: Olamaie Who's involved: Chefs Grae Nonas and Michael Fojtasek, who met working at Son of a Gun in Los Angeles. Why go: Southern food is back, but it isn't fried. Try: The chefs have quite a way with seafood and vegetables. Try their Gulf blue crab salad or Kil't white button mushrooms with warm country ham. Ask for: "The 20s," the banquette in the main dining room. 1610 San Antonio St., 512-474-2796; olamaieaustin.com A rtist To Watch: Dai Due Who's involved: Noted author and chef Jesse Griffiths. His Dai Due Supper Club achieved cult status and raves from Andrew Zimmern, food aficionado and host of the Travel Channel's Bizarre Foods. Why go: Most Austin restaurants locally source some items, but Griffiths and his culinary crew (with few exceptions) cook only with products that originate in Texas. This is seasonal, locavore bliss. Take our word for it! Try: The ladies' steak night on Tuesday is a huge hit, and so is the chili topped with cornbread and a fried duck egg. Ask for: The Table 10 booth offers kitchen views and natural light. 2406 Manor Road, 512-524-0688; daidue.com AW 68 AUSTINWAY.com taste Cui-scene