Guest Contributor: Josh Kerr

I’m cooler than you.
Why?  Because Uchi invited me to stop by tonight and try some of their food. In fact, Tyson Cole (owner and head chef)  was there to serve me.   And the entire meal was free.  Yup, free Uchi. Why?   Because I’m Maggie’s Austin and I stayed in a Holiday Inn Express last night.

To see Uchi pictures: 

Okay, so I lie a little bit.  My therapist says it has something to do with my obsession with barbie dolls when I was 8, but that is a story for another blog.   You see, Maggie is really Maggie’s Austin and she is the one who hooked us up for this free blogger tasting meal.    I wasn’t even invited initially until she begged those who control the gate to let her have a plus one.

Maggie and Tyson pose for a photo.

I’m an animal.
Let me get back to the story.   So we show up and there are 20 other folks there who write food and drink related blogs in Austin.    I use the word “folks” loosely because we were all vultures tonight.   Plates of delicately prepared morsels of the best sushi in Austin were placed down on the table and we all dived in ripping and clawing each other and stuffing it all in our mouths.    Tuna flown in from Japan last night was carefully set on top of a perfectly ripened piece of watermelon.  Must eat more.    Sugar from the watermelon fuses with the tuna and it all melts in my mouth.  More more more.

Tuna on top of watermelon.

The Shag roll.

Grilled Japanese sweet potatoes

I’m confused.
A shot glass is served with scallops in it.  Huh?   The animal instincts are wearing off a bit, and I’m thinking clearly.    They put a scallop in a shot glass?  Yes, with asparagus, grapes, toasted garlic and some other spices.  “Here is your mini spoon sir.”   This is just dumb, how could it be any good?  Maybe I should skip this course.   But this is Uchi, so I have to give them the benefit of the doubt.  I put a spoonful in my mouth and a Texas sized firework explodes in my head.  Sparkles of light extrude from my nose, smoke blasts out of my ears and my eye balls turn 360 degrees on the vertical axis.    I get down on my knees and bow.  I now realize why Uchi is the best restaurant in Austin.  The scallop and other peculiar ingredients are fantastic together.  A combination of flavors that I’ve never had before but are so right together.  Kind of like Paris Hilton in Jail, nothing could be better.    Why haven’t I had this before?  Everyone should be putting scallops in shot glasses with asparagus and grapes.   As soon as I’m done writing this, I’m going to setup a fan club on Facebook for “Scallops in a shot glass.”  Who is with me?

A scallop in a shot glass!

Braised pork belly on a stick.   I ate like 10 of these.

Salvation.
After a few more courses, I shoot some photos, Maggie signs a few autographs, and then we are done.  We express our gratitude and we leave.  The entire trip back to the office I express my thanks to Maggie allowing me to be a part of Maggie’s Austin.    I can die happy now.

No Tyson, I’m too full.  Oh, okay, one more.

Maggie’s Austin poses for a photo.

Sorry, maybe you can come next time.  Not!

The tasting menu:

Yellow beet terrine with charred orange & tarragon

Big eye tuna & compressed watermelon skewers

Nantucket bay scallop crudo with mint and almond

Braised pork belly with fennel and apple

Madai nigiri with Spanish olive oil and meyer lemon

Grilled satsumaimo with ginger and sake

Sorbet tasting: white corn and brown butter with maldon tuile