St. Philip's Pizza Crust from Heaven

St. Philip is nothing short of answered prayers. We now have it - another amazing restaurants in South Austin to join the likes of Lenoir, Sway, and Odd Duck. Here's some recommendations from my first visit.  *Disclosure: I really like Uchi, Uchiko, and the staff there. I guess I'm biased in that I'd like their next venture.

1. Get a beer. Their beer list is thoughtfully crafted so you ought to start with one.

2. Meatballs. I had the chicken meatballs, and I dipped my pizza crust in the white sauce. The meatballs are so juice and flavorful. The flavor of chicken comes through while being perfectly balanced with the spices, herbs, and sauce.





3. Pizza. Specifically the mushroom pizza. The crusts of the pizzas are amazingly tender and fluffy with a crispy bottom. It is like eating clouds of heaven. My heaven is pretty awesome. The mushrooms pizza is drizzled with an utterly delicious umami sauce that is pretty much savory orgasm in a bottle. The mushrooms were so earthy and meaty that it was as if you were eating in the middle of a forest. I was one with nature, and a pizza.

I had some left over pizza the next morning. OHHHHHHHHHHHHHHHHHHHHHHHH yes!

4. We were gifted with a dish of potato chips. If you thought something s basic couldn't be improved, you are wrong. These chips are delicately paper thin with a salty and tangy crunch. Do not skip.

5. A version of chicken and churros that is sure to make you go "Wha?"

5. Pick up some goodies on your way out.

Like these fine buttery goodies.

Or this lovely chocolate smores snowball? 

St. Philip is still has a few days to go before they officially open to the public on Oct. 2nd. I hope you can wait until then!

Star Power Dinner at the Carillon with Kyle Maclahan, Animal Restaurant, and many others

I giant (I mean GIANT) thank you goes out to @MeetatTexas, the Carillon, and the staff for having @windaddict / @hopsafari and I over for The Texas Hill Country Wine and Food Festival Star Power event.  The evening from start to finish was just perfect. All photos by @windaddict/ @hopsafari. There's the sexy Sandra Spalding of Twin Liquors strutting her stuff.  Of course, Chef Brad Farmerie, Executive Chef of Public New York, was in attendance.  There were jokes about foie gras butter. Mmm....... foie gras butter. Larry Kocurek of Kocurek Family Charcuterie plating up some of his delicious creations.  A view from the back of the house.  Chefs from Congress Austin and the Carillon working together.  Aside from the dinner, here a short list of little touches that made the night memorable. The weather was breezy, cool, but not chilly. Dinner was served the courtyard under the stars, making this a truly Texan-y affair. I'm not sure if the out of town guests and chefs were given the low-down on Austin food culture, but they sure fit right in.  Everyone, I mean everyone, was wearing smiles and you could see the excitement in their eyes.  This is true at all the other events as well.  One might think that it is stressful for the a chef to travel half way across the country, suffer from jetlag, and then prepare food in someone else's kitchen.  Not true for the troopers at this event.  There was nothing but happy faces and bubbly personalities at this event.  Some of the chefs were so cute, I wanted to put them in my purse and take them home. I sat across from Richard and Bunny Becker from Becker Vineyards during the dinner, and they were just the sweetest couple you've ever met.  There was some exciting energy at the event, and it was nice to see our friends all dressed up and having fun.  I told you there were smiling chefs.  Chef Vinny in the back looks on. And now for the food porn. Kocurek started off the evening off with Venison Prosciutto wrapped around Juniper-Canteloupe Geleé, Cheek-to-Cheek Terrine (Confit of Pig Jowl & Beef Cheeks braised in Red Wine) topped with Italian Fruit Mustardo and Port Wine Reduction, Pâté de Campagne topped with Caraway Mustard, and Shrimp and Crawfish Boudin Blanc on a bed of Bacon Leek Ragout with Sauce Americaine.  I especially liked the venison prosciutto wrapped around juniper-canteloupe gelee.  It had the flavors of prosciutto wrapped melon, and the texture of something exotic.  The other favorite was the shrimp and crawfish boudin blanc on a bed of bacon leek ragout with sauce (not pictured).  It was a fancy version of Louisiana flavors served in a bite. The first course of the was rabbit, artichoke, English peas, meyer lemon and Saltine Sumac Tuile prepared by Chef Josh Watkins at the Carillon.  The salty, citrusy and meaty dish was delightfully Spring-y with the English peas and fresh crisp greens. And the Chefs take a break to discuss things, Chef Josh, Chef Jon, and Chef David. The next course by Chef David Bull from Congress was Salmon Belly, Sunchoke, Sunflower Sprouts and Seeds with a brown butter dijonnaise.  The salmon belly was ever slightly crisp on the outside and incredibly juicy with salmon flavor on the inside.  That is some of the juiciest and most flavorful salmon I've had.  Chef David Bull takes photos of the quail dish.  Are we sure that he's not a food blogger? Everyone looks on, waiting for their turn to taste. During this next course, Kyle sits at our table for a little chatty time.  Chef Jon Shook and Chef Vinny Dotolo from Animal Restaurant sent out an amazing Thai BBQ quail, scallion, citrus, cashew, and yogurt.  The Thai BBQ quail had amazing, I'm talking amazing flavor and tenderness.  The meat was oh-so-juicy and delicious.  That violet is strategically placed.  Chef Jon brings out the pork ribs. Yehaw! Time for the pork. Chef Jon and Chef Vinny's next dish was also a pleaser.  The balsamic pork ribs were so succulent, sweet, and with meatiness that would turn Fiona Apple into a carnivore and write an album about it.  They have set the standard for ribs.  Chef Philly looking intense with the plating. Lastly, the dessert by Philip Speer of Uchiko was Kaffir Lime, Avocado, Honeydew, and Cucumber.  This dessert was oh-so-light, citrus-y, and simply uplifting after the meaty meal.  There is no doubt in my mind that Philip is really just an amazing magician.  His concoctions with flavors and textures makes me wonder if he get his ideas from freaky dreams.  I've had some really freaky food dreams, like one which ended with me having a pet pig.  I showed the pig at dog shows.  I caught Chef David Bull pointing at Kristi Willis.  I don't recall the topic of conversation, but it was apparently very funny. It looks like Kyle has the Chefs on a panel discussion.  I'm pretty sure he's just thanking them.  There's that sexy Sandra Spalding with Kyle Maclahan and myself.

New Year, New Dishes at Uchiko

I'm fast becoming a regular at Uchiko these days.  After a quick learning curve, it seems that Uchiko is really starting to spread their creative wings.  Luckily, I've been a visitor many nights in which Chef Paul has unleashed some of his new dishes.  A big thank you to Chef Paul (@pqui), Chef Philip (@philly612), and Uchiko (@uchikoaustin) for sending out some really fantastic surprises.   Here's a showing of some of Uchiko's new and mostly rotating offerings.  Non-hipstamtic photos are by John M. P. Knox. The Taka Nabe is no longer on the menu, for it has been replaced with this.  The truffled congee is a serious contender for the best dish I have ever had.  I mean ever.  It is giving the beloved shag roll and run for its money.  Shortgrain rice congee, shaved black truffle, green onions, collard green chip, togarashi spice, and lemon preserves makes this dish an interesting marriage of flavors and textures.  I love this dish. Here's my Hipstamatic photo of the dish. I loved the truffled congee dish so much that I make a macaron based off the flavor combination.  This is a togarashi lemon spice macaron filled with truffle oil. Chef Paul isn't the only one there with a with license to be creative. Chef Philip Speer has also come up with some pretty fantastic desserts.  This one is the fig, chocolate and curry.  This combination of coconut curry, chocolate cameaux , dehydrated figs, candied figs, and fig sorbet was a mish-mash of interesting, traditionally unrelated flavors and textures, that turned into a delicious combination.  This dessert was so tasty that I made a macaron based off of the combinations.  I created some coconut curry macarons filled with fig chocolate.  I used confituras's fig and walnut conserve in the chocolate for the macarons. Here's my hipstamtic photo of the chocolate, fig, and curry dessert. Here's the Ko Antipasti.  Clockwise starting with 6pm is the foie quail torchon, cured wagyu toro, grilled grape, candied heirloom tomato, and crispy pork.  My favorite out of this offering was the crispy pork.  Crunchy and meaty make a great combination. Nantucket bay scallops with parsnip chips, basil, and Japanese eggplant.  Those little Nantucket bay scallops taste just like candy.   Grilled mackerel.  This is another one of Chef Philip's dessert specials.  Deconstructed Pumpkin cheesecake.  This man is a genius.  And another Nantucket Bay scallop dish.  Mmm.......these little babies are becoming popular on the menu.  @Windaddict's/@hopsafari photos of scallops.  Ankimo - monkfish pate, ponzu, momiji served in a small shot glass.  The ankimo was subtlely flavored with the smooth rich texture standing out.  If you haven't had ankimo before, it is called the foie gras of the sea.  If you're a foie gras lover, you'll love this dish.  This dish is called the Jar Jar Duck, and it is quite an amazing dish.  On the bottom is a small layer of greens, duck confit, duck breasts, tomatoes, and maple bourbon.  We saw Chef Paul running around with a blow torch of sorts, and several minutes later he presented us with this dish. Opening the jar let out the sweet and smoky aroma of duck fat and bourbon.  This dish was absolutely amazing.  The maple bourbon sweetened the salty and fatty duck, and the smokiness is amazing.  Simple amazing.  I'm  not sure how much longer this dish will be on the menu, but if you see it, order it.  Thank me later. This dish is the quail onigiri.  That's rice stuffed quail served on nori, shiso, and strawberry boshi.  It is a Japanese version of a sandwich, otherwise called a rice ball in my house.  We used to make them with rice seasoning, shredded pork, and scrambled egg wrapped and shaped with saran wrap.  The onigiri should be picked up like a sandwich wrap with the strawberries giving it a sweet and tart contrast.  This dish is a cross between comfort, creativity, and "good grief that is tasty."  It reminded me of the onigiri I made growing up.  Kids at school used to make fun of my "weird" foods.  They were missing out. @Windaddict's/@hopsafari declared this dish to be his favorite dessert of all time.  This is Chef Philip's take on the Wendy's Frosty with Fries.  It isn't a secret that I'm a lover of the Wendy's Frosty, and this dessert really knocks it out of the park.  A french fry cream borders the outside of the dish that is topped with a variety of sweet soils.  On top of that is a aerated and dehydrated chocolate shake topped with a creamy sorbet.  Many of Chef Philip's desserts require that you eat all of the components together.  When you eat each one of these components together, you'll get a time warp back to your childhood of fries in ice cream.  You might even be doing it as an adult.  Have no shame.  Chef Philip doesn't. And here's some photos from the Jason Middlebrook event.  Chef Paul explains some ingredients at the Art House to a crowd of hungry onlookers. Chef Paul shows us how to use a really sharp knife.  This photo also demonstrates why you should never anger him.  He carries a large knife, and he knows how to use it. *Chef Paul is one of the coolest chefs in town, and I've never seen him angry. Uchiko has changed in my book.  I used to visit knowing which dishes I wanted to to order.  Now that the creativity of the dishes have been amped up, I'm excited to see what new dishes are coming out of the kitchen.  If you're looking for something new and different, check out Uchiko again, and again.  They always seem to have something fun up their sleeves.