Qui has set an opening date and it's June 20th and the menu is ridiculous (rabbit seven ways! carrot jerky kimchi! "catfish like unagi!") and hell, just read the press announcement, we're too excited to type coherent sentences:
qui is a focal point for the chef to translate his creativity into a unique dining experience for guests. Drawing inspiration from travels across America, San Sebastian, France, Copenhagen, Mexico City, Vietnam and Japan, as well as his culinary training and background at Uchi and Uchiko, Qui's new restaurant emphasizes a revolving menu of seasonal plates.The 50-seat main dining room will open first (June 20th!) with Qui's 10-seat tasing room to open "in a few months." Hours will be: Monday through Thursday from 5-10 p.m. and Friday and Saturday from 5-11 p.m.
"I want to create a space where the possibilities for my cuisine are limitless," says Qui. "I'm inspired by our surrounding community, as well as by exploring those boundaries beyond Austin and Texas. I enjoy learning from different creative outlets including food, but also art and design, all of which will be incorporated at qui."
Naturally there's a lovely little One Story Productions video short about the making of the restaurant:
On to the menu! Oh god, the menu. It starts with some incredible sounding delicious small things to share or hog for yourself entirely:
The menu at qui begins with dishes to be shared or enjoyed individually, including an Ode to Michel Bras, a chilled garlic dashi with a rotating selection of local farm vegetables; Salmon Butter, Ora King salmon gently poached in an aromatic oil to the texture of spreadable butter, served with traditional caviar accouterments; Gulf Shrimp and Texas corn on a farm egg custard; and Street Urchin, grilled Mexican street corn topped with sea urchin bottarga.And continues with some incredible sounding larger things:
The savory portion of the menu continues with Rabbit 7 Ways, composed of various preparations from French, Thai, and Vietnamese traditions served with garden greens and carrot nuoc mam dipping sauce; Catfish like Unagi, grilled catfish served with Japanese sweet potato, fresh wasabi, kinome, and pickled vegetables; and Côte du Bœuf for 2 or 3, a 2-3 pound Texas Wagyu Ribeye served with fermented garlic paste available nightly in limited quantities. Also offered is a selection of Banchan, ranging from house-made Carrot Jerky Kimchi and Pickled Mushrooms to Not-Fried Green Tomato, Slow Roasted Texas Peach, and Pickled Egg.But is Paul Qui gonna send you home without dessert? No he is fucking not:
Desserts at qui are Filipino-inspired and include Mais con Yelo, milk ice, corn milk, and chocolate leche flan; Cheddar Cheese Ice Cream Sandwich with crispy waffles, honey, and clothbound Cabot cheddar; and Kakigori, a Japanese-inspired coconut snow cone with a rum and cinnamon custard, and caramelized peanuts.Here's the sort of thing you'll be washing it all down with, because bar manager Michael Simon knows you need a damned drink:
The beverage program is an extension of Qui's vision for the restaurant's food menu: seasonal, edited, value-driven and fun. Designed to reflect Qui's rapid-pace and seemingly limitless creativity, the whimsical beverages act in a supporting role, maintaining focus on the food. Both menus work as a cohesive organism with an ultimate goal of making the guests experience delicious, unique and complete.Roll credits, y'all:
Chef Qui is joined by General Manager and Advanced Sommelier June Rodil, formerly of Congress, Uchiko, and Uchi in Austin; Assistant General Manager Bill Mann, formerly of Prime Meats in New York City; Chef Tim Dornon, formerly of Uchiko in Austin and Laurent Gras' L20 in Chicago; Chef Jorge Hernandez formerly of Minibar by José Andrés; Chef Max Snyder formerly of Eleven Madison Park and The NoMad in New York City; Chef Christopher Walker formerly of Sixteen and Acadia in Chicago; Chefs Clinton Kendall and Monica Glenn, both formerly of Uchiko and Uchi in Austin; and Bar Managaer Michael Simon, formerly of The Bedford, Carriage House and Graham Elliot in Chicago; among many other notable chefs and staff.June 20th! June 20th! June 20th!