Paul Qui’s namesake Austin flagship is home to experimentation, where he and his chefs constantly seek out new and different ways to explore food. This is on full display with Qui's the ticketed tasting room, where the team endeavors to create elevated dishes inspired by unusual ingredients, techniques, and textures. Guests end up with memorable concoctions like desserts made with pregnant ants, implementing versions of David Chang's cooking techniques in Texas manners, to fruit crudo. Here, watch a selection from Qui’s current tasting menu.
frozen Iberico mezcal meringue, sal de gusano, jamon iberico de bellota
watermelon, koji, green tea
kanpachi belly, binchotan, smoked soy
aged mussels, jamon iberico consomme jelly
grilled peaches, xo
smoked baby tomato, pecorino brodo, mackerel garum, arugula
fermented beets, Broken Arrow antelope 'katsuoboshi,' black vinegar, amaranth
koshihikari arroz negro, smoked hill country quail
smoked wagyu short rib, sakura no ha, nukozuke pickles
sweet corn pudding, masa ice cream, hormigas culonas
apple matcha ice, cucumber, wood sorrel, chocolate menthol
