"I can't explain my thought process. I try to bring in as many creative and skilled people from different areas and backgrounds and go from there. I'm always stuck in my head. I know I'm good at cooking food and that's what I focus on. I don't worry about anything else," explained Qui about his planning and execution.
Once guests walk past the hostess stand, the room opens into a wood-paneled space with clean lines.
A casual outdoor patio is set up for guests to drink and relax in while they wait for a table.
The "Beyoncé table"
PR manager and Qui's fiancée Deana Saukam calls this single booth the Beyoncé table. The intimate design was intended to make guests feel like VIPs.
Guests can pull right up to the gleaming kitchen's bar seats to get close to the action. This open concept design was the key element in the restaurant's construction.
Ode to Michel Bras - $12
The server pours a creamy chilled garlic dashi soup around an arrangement of Austin farm vegetables. Strawberry vinegar and hazelnut oil are tipped into the soup at the last moment.
Catfish Like Unagi - $18
Strips of catfish are marinated and grilled, unagi style, and served with Japanese sweet potatoes. A dollop of wasabi, kinome (a delicate pepper leaf), and pickled vegetables finish this simply-presented dish.
Salmon Butter - $32
This oil-poached King salmon literally melts in the mouth, hence its name. Spread it over the crisps and garnished with traditional accoutrements like crème fraîche, egg, pickled onions, and caviar.
Not Fried Green Tomato - $4
Qui's deconstructed take on a Southern staple, fried green tomatos. Chilled green tomato chunks are piled on top of a yogurt dressing, then sprinkled with fried bread crumbs for crunch.
Rabbit 7 Ways - $46
Rabbit prepared in a myriad of methods (ballotine, Chinese sausage, mousse, confit, lardo wrapped sausage) is served with garden lettuces for wrapping and an umami-loaded carrot nuoc mam sauce for dipping.