{"id":18009,"date":"2014-03-06T20:05:43","date_gmt":"2014-03-07T03:05:43","guid":{"rendered":"http:\/\/endoedibles.ifm.yji.mybluehost.me\/?p=18009"},"modified":"2014-08-07T20:43:18","modified_gmt":"2014-08-08T03:43:18","slug":"qui-austin-tx","status":"publish","type":"post","link":"https:\/\/endoedibles.com\/?p=18009","title":{"rendered":"Qui, Austin TX"},"content":{"rendered":"

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Qui<\/p>\n

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Chips with Cheese Foam<\/p>\n

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Ode to Michel Bras<\/p>\n

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Axis Tartare \u2013 Broken Arrow Ranch Venison, Egg Yolk, Sansho Peppercorn, Coffee, Phytoplankton Tempura<\/p>\n

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Dinuguan \u2013 Pork, Blood, Gnocchi, Chickweed<\/p>\n

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Cheddar Cheese Ice Cream \u2013 Cookies, Goat Milk Cajeta, Peanut Praline, Aged Cheddar Ice Cream<\/p>\n

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Champurrado \u2013 Rice Pudding, Chocolate, Ginger<\/p>\n

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“First world problem\u201d jokes aside, one of the most difficult parts of traveling to dine is knowing who to trust, a task made all the more difficult when the opinions of long-trusted sources differ dramatically \u2013 and so was the case with Qui. The first foray into upscale dining by local restaurateur and East Side King legend Paul Qui, his eponymous restaurant located on trendy East 6th St recently named the best new restaurant in America by GQ, it was just after 9pm on a Thursday when I approached the small hostess podium of the no-reservations space and with music blaring over equally loud conversation I was informed of a \u201cmaybe 30 minute wait\u201d that was in fact ten as two seats quickly opened at the chef\u2019s counter overlooking the gleaming open kitchen. Uniquely arranged with clever knick-knacks and blonde woods dominating the lively landscape but clearly understaffed (or untrained) as servers seemed lost on table numbers unless explicitly directed by the culinary team it was fortunate that I found myself seated before a young sous who acted as waiter, server, and conversation partner throughout much of the evening and relying on his word plus my own tastes a five course meal was arranged. Clearly taking skills honed during time at Uchi\/Uchiko and pairing them with classical French training plus flavors of his native Philippines to formulate a somewhat slapdash menu it was with Qui\u2019s take on the vegetal medley of Laguiole\u2019s Bras that I began and with sharp focus on texture as well as flavor I was immediately impressed but moving next to plates including raw venison and thick, blood tinged gnocchi I couldn\u2019t help but wonder why so much effort had been taken to rob uncommon ingredients of their unique flavors \u2013 the dishes seemingly dumbed down to feed the masses rather than to wow the discerning; high prices and small portions all the more frustrating considering the veritable bargain offered at ESK and similarly priced but vastly superior flavor profiles of Barley Swine, Uchi, or Odd Duck. Moving on to desserts long-delayed by more disorganized service it was a duo of sweets that would fortunately rescue the evening from discontented blas\u00e9 as the funky cheese-ball-come-ice cream sandwich and texturally masterful Champurrado each proved both innovative and bold \u2013 the rest of the kitchen standing to learn something from the young lady resigned to the room\u2019s back corner while the front of house needs to realize Qui is neither a food truck nor a \u201chole in the wall.\u201d<\/p>\n

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http:\/\/quiaustin.com<\/a><\/p>\n

\"Qui

Qui Chips with Cheese Foam Ode to Michel Bras Axis Tartare \u2013 Broken Arrow Ranch Venison, Egg Yolk, Sansho Peppercorn, Coffee, Phytoplankton Tempura Dinuguan \u2013 Pork, Blood, Gnocchi, Chickweed Cheddar Cheese Ice Cream \u2013 Cookies, Goat Milk Cajeta, Peanut Praline, … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1625,13,27,29,153,61,1687,1626,12],"tags":[],"class_list":["post-18009","post","type-post","status-publish","format-standard","hentry","category-austin","category-dessert","category-food","category-gnocchi","category-ice-cream","category-pork","category-qui","category-texas","category-vacation"],"_links":{"self":[{"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/posts\/18009","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/endoedibles.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=18009"}],"version-history":[{"count":5,"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/posts\/18009\/revisions"}],"predecessor-version":[{"id":18038,"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/posts\/18009\/revisions\/18038"}],"wp:attachment":[{"href":"https:\/\/endoedibles.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=18009"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/endoedibles.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=18009"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/endoedibles.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=18009"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}