** Owner and celebrity chef Paul Qui has revised the Qui restaurant concept to cater more to the Japanese style with a focus on sushi and renamed the location Kuneho, which is also now permanently closed. **
Upscale Space For Modern Global Plates
Austin, Texas, USA
Cuisine Style: Eclectic, global
Average Price: $$$$
Overall Rating: 5/5
Dined in: March 2015
By Sean Overpeck (CFE)
**A full article and index glossary of restaurants, wines, recipes and travel for
Wine Dine and Play are in the pages section above, or by following these links:
Executive Chef:
Paul Qui
Chef de Cuisine:
Jorge Hernandez
Proprietor / Manager:
Charlotte Robertson
Sommelier:
Rachel del Rocco
In the 6th Street district neighborhood of downtown Austin, there is a vibrant up and coming area with lots of construction projects, but most importantly it has what Austin is known for, damn good food. From Franklin Barbecue famous from the movie Chef to here at Qui, (pronounced Key), now renamed Kuneho and a contender to the top 100 restaurants in the United States. Though this article focuses on the visit and concepts of Qui, the Kuneho brand and style has also been adapted and comparisons are made as well. This was the second restaurant on two continents that I had visited this month named “key,” though with two very different spellings. Qui Restaurant here in Austin, with a very amusingly art designed web page with Estelle Getty from the 1992 movie “Stop Or My mom will Shoot,” and the second being Quay in Sydney, Australia, a top 100 world restaurant, and #1 rated restaurant in all Australia, which Qui is in line to one day becoming, as you will read about on the review below.
Menu:
- Qui pre-fixe
- Kuneho:
- Perfect Bites
- Nigiri / Sashimi
- Cold
- Eat with your hands
- Rice
- $5 Hand Rolls
- Sweets
Restaurant Qui is a tasting menu restaurant only, besides a small selection of Pulutan Cuisine from the Philippines. Half of the restaurant to include the entrance is a built-in patio partially opened walls, and ceiling, with the remainder being a normal dining room completely indoors. The service and bar staff are top notch, with one lead server being a Captain at Alinea in Chicago, the number one rated restaurant in the world by Elite Traveler. My wife and I started at the bar where she enjoyed a margarita on the menu called Nancy, and I had a 15-year-old single malt whiskey called Nikka 15 Yoichi, produced near the city of Sapporo, Japan on the island of Hokkaido.
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| The Nancy margarita |
We were seated on the edge of the enclosed portion of the restaurant to the patio so we could enjoy the nice breeze but still felt the cool air from the inside if the wind died down and hot Austin spring crept in. With our tasting menus, we also chose the wine tastings to pear with each menu. My wife, even though she wasn’t a vegetarian, tried the vegetarian menu while I had the regular menu, so we could each share bites from each other's plates. Our first wine pairings were a Non-Vintage La guita Manzanilla Sherry Palomino, from Jerez, Spain which paired with my wife's first course of a caramelized onion jus, a cow and goats milk Valdeón blue cheese, ciabatta croutons, Spanish Montilla Region Amontillado Sherry gelee, with sprigs of thyme. A very nice palate opening delight, with a very flavorful blue cheese, and mildly pungent. The sherry according to the maker was very fresh on the nose, aromas from the aging, candied fruit, floral notes, and almond nuances. Light, flavorful and very aromatic, fresh and persistent.
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| Caramelized onion with cheese |
My wine selection was a Non-Vintage Virtue Sidra de Nava from Michigan which the winemakers' notes say is a lemony nose and bracingly tart dry finish are a happy intersection of cider, dry white wine and fresh squeezed lemonade, more tart than the dry ciders of England or funky cider from France. This cider was a perfect match for the San Marcona Almond Gazpacho, with shaved foie gras, and Pedro Ximénez Sherry gelee. The almonds were shaved versus sliced, and the Gazpacho flavor was just outstanding.
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| Almond Gazpacho |
For the second course, my wife’s dish was a green onion crème fraîche with lettuce, swiss chard, diced apple, and pine nut butter served with a non-vintage glass of Tintero “Grangia” secco, from Piedmont, Italy. This wine according to the winemaker was a blend of 50% indigenous Favorita, 25% Moscato, 20% Arneis and 5% Chardonnay, the pale straw-colored Grangia sports an intentional dose of trapped CO2. Herbal, lemony and chalky on the nose, then revives and refreshes on the palate with lemon, lime and tangerine fruit complemented by suggestions of hops, musk, cardamom pods and tarragon. Dry on the finish, the wine adds electric limestone minerality alongside notes of beeswax, clover honey, and lemon thyme.
 |
| Green onion crème fraîche salad |
For my course, there was a small serving of skipjack tuna crudo “raw," with carrots, yellow onion twists, and flowers served with a 2014 Greek Sigalas Assyrtiko, from Santorini Island. Fermentation is in stainless steel tanks under controlled temperature with a depth of flavor and an acidity which brings the flavors to the fore and adds freshness, with a lasting mineral after-taste.
 |
| Skipjack tuna crudo |
For the Third course, the wine tasting for my wife was a 2013 Brooks Winery “Amycas”, Pinot Blanc blend, from Willamette Valley, Oregon, and my tasting was a Japanese beer called Hitachino Nest white ale, Ibaraki, which I had tasted before from a restaurant wine list and beer a few years earlier. It is a Belgian Style beer with scenting of nutmeg and coriander. The tasting for my wife included a miso, with brown butter, sunchoke, also known as a Jerusalem artichoke topped with green curry, and smoked egg yolk. To go with my beer, the course presented was a fried chicken breast, over smoked oyster aioli, Sal de Gusano, and an egg yolk custard. Sal de Gusano is a sea salt mixed with agave worms from tequila, and chile costeño.
The fourth-course presentation wise, was the best course of the evening for not just me, but my wife as well. Her tasting was a charred scallion, with braised daikon, toasted sesame seed, sweet tasting black garlic, and a garnish of seaweeds, served with a glass of 2013 Scholium Project “Naucratis," Verdelho, from Clarksburg, California. Verdelho is a Portuguese white grape with surprising warm-weather acidity.
 |
| Table-side char presentation on Binchō-tan charcoal |
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| Charred scallion, with braised daikon |
My tasting selection was a 2013 Hanzell “Sebella,” Chardonnay, from Sonoma, with brilliant aromas of tangerine, beeswax, chamomile and wet stone combine with our signature floral scent reminiscent of honeysuckle and jasmine. Pink grapefruit, pear, and apricot expand out over the rich, viscous mid-palate, paired with a yellowtail which was seared on Binchō-tan charcoal, with midorizu, oil drops, garnish and flowers.
The fifth course or the mushrooms course as I like to call it had wine tastings including a Spanish d. Ventura “vina do burato”, Mencia, Ribeira Sacra, for my wife which according to the winemaker is a light in aspect with floral and fresh aromas and the palate is medium bodied with rose petal and red fruit flavors framed with fresh tannins. This wine went well with her tasting of trumpet royale, hedgehog, and black trumpets, with a Beurre monté magic butter emulsion, which was used on a dish when I went to The French Laundry in 2013. To finish her dish there were garnishes of a Japanese Yamaimo plant and shavings from a North American balsam fir Christmas tree.
 |
| Mushroom tasting |
An Italian non-vintage Cleto Chiarli Lambrusco, Emilia-Romagna was my next wine which has an intense color, with dense aromas of currant and blackberry. It was rich on the palate but balanced acidity and was served with pork blood, maitake mushrooms, sunchokes, Brussel sprouts, and pickled garlic.
 |
| Pickled garlic with pork blood |
Texas and the Philippines were the themes of the final entree courses before desserts came out. For my wife, it was a course of Filipino peanut curry, with cubed kimchi, very light in flavor, unlike most pungent Korean kimchi. Finishing up the plate with some radish, cilantro, and Japanese Koshihikari rice, which went with a tasting of a 2011 Portuguese ‘Veedha' (means life) Red Douro. According to the winemaker, it is a blend of red Douro varieties with the Veedha (means life) is sweet and spicy with plump briary fruits, sarsaparilla, plush chocolaty/mocha and crushed flowers on the nose. On the palate was sweet ripe fruits, fine spice, cherry, and mocha. Supple and generous with a long smooth finish.
 |
| Filipino peanut curry |
The Texas course for me represented a Texas wagyu short rib, with daikon radish, leeks, nori seaweed, and a light kimchee broth severed with a 2012 Perrin et Fils Côtes du Rhône reserve from Château de Beaucastel, which by far was my favorite wine of the night, but then again I’m partial to the Rhone Valley wines. It was a Grenache-Syrah Blend. Still slightly lactic, the nose has intense notes of red fruit, raspberry jam, spices, and black pepper. On the palate it is soft and round, structured with freshness according to the winemakers' notes.
 |
| Texas wagyu short rib |
Dessert:
The final course marking a closed end to a wonderful evening at a spectacular restaurant, and a great date night for my wife as I, ended with us sharing each other desserts beyond that of just a small bite as we had done on the previous five courses. These desserts were a coconut fig caramel, topped with goat milk ice cream, and a coffee cashew semifreddo. The second dessert was a Spanish crema montada, (whipped cream) served over a carrot, apricot, spiced cake, and a caramelized white chocolate shaved topping. The final dessert beverages with these courses were an Italian Amaro Montenegro, from Bologna, a liquor with over 40 herbal flavors infused, and a Belgian beer called Von Honsebrouck Kasteel Rouge, (Castle Brewery) in the municipality of Ingelmunster.
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| Coconut fig caramel |
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| Spanish crema montada |
Wine regulatory’s for the tastings in this article:
European Union:
Spain: Denominación de Origen
France: Appellation d'origine contrôlée
Portugal: Denominação de Origem Controlada
Italy:
United States:
Michigan MLCC: Michigan Liquor Control Commission
Oregon: OWA: Oregon Winegrowers Association
Please see these guidelines for Tipping in Restaurants and on following proper etiquette, customs, cultures, and avoiding assumptions when you dine out.
Other Noteworthy Eclectic Articles & Restaurants:
Alinea Highly creative new American molecular gastronomy tasting menus in Chicago, Illinois
At.mosphere Upscale fine dining global cuisine on the 122nd floor, Burj Khalifa Tower in Dubai, UAE
Aubergine Restaurant Innovative East meets West in Cape Town, South Africa
Bongos Bar and Grille Eclectic Beachfront Bistro, Cuban & American cuisine, in St. Pete Beach, Florida
Dunes Beach Restaurant & Bar Eclectic grill and seafood menu in Hout Bay, South Africa
Edison Food + Drink Lab Eclectic & innovative gastropub using molecular gastronomy in Tampa, Florida
Enigma Restaurant Turkish culinary journey with an eclectic European twist In Dubai, UAE
Fiddlesticks Eclectic and Innovative New Zealand cuisine in Christchurch, New Zealand
Junsui An eclectic taste of Asia with buffets at the Burj Al Arab Hotel, Dubai, UAE
Signature Restaurant Contemporary & elegant eclectic eatery in Sandton, South Africa
Squid Lips Eclectic and casual style seafood dishes in Melbourne, Florida
The Test Kitchen Modern eclectic and Nouvelle Latin cuisine in Cape Town, South Africa
Tetsuya’s Eclectic French-Asian Tasting Menu restaurant in Sydney, Australia
Vue de Monde Elegant Modern Australian with Molecular Gastronomic dining in Melbourne, Australia
See the whole list by visiting “The Wine Dine and Play Article Glossary”
Other Texas restaurants and articles on Wine Dine and Play:
|
Farm-to-fork upscale local chain for Southwestern cuisine
Austin, Texas, USA
|
Local eatery for Tex-Mex, chili, & American cuisine
Austin, Texas, USA
|
Southwestern-inspired New American fare
San Antonio, Texas, USA
|
See the whole list by visiting “The Wine Dine and Play Article Glossary by country”
Final notes, review basics, observations and more pictures:
Most reviews are subjective, depending on the writer; but they should also be responsible, and respectfully written, upholding the truth, and accurately conveying the experience to the best of the writer's knowledge, even if it includes metaphors the restaurant may not like to read about. My ratings are by the stars I award (from 0 to 5). The rating is calculated on a point accumulation of six separate factors based on individual experience. They include wine and other beverage selections, plate presentation, customer service, restaurant or café ambiance, food quality, and wow factor. To see more details of this rating list, read this article:
Scores are detailed in the factor chart below:
Formula Factor Conclusions and Overall Ratings
|
Max Points Possible:
|
Total Points Awarded:
|
Total Points deducted:
|
Ambiance
|
10
|
10
|
0
|
Food quality
|
10
|
10
|
0
|
Plate presentation
|
9
|
9
|
0
|
Customer service
|
9
|
8
|
1
|
Alcohol and other beverages
|
10
|
10
|
0
|
Total regular points awarded
|
48
|
47
|
1
|
Total percentage Before Bonus
|
0.979166666666667
|
||
“Wow” factor BONUS
|
5
|
3
|
0
|
Total bonus percentage
|
0.0625
|
||
Total percentage with a bonus for the final star rating
|
1.04166666666667
|
||
Stars Awarded (see chart below)
|
0 - 5
|
5
|
**A full break down and explanation of the observations and point disbursement is available in the linked article above. To receive a detailed copy of your score, feel free to contact me at any time and I will provide it to you.**
***
Overall Star Rating:
|
5 of 5 Stars:
104% Rating with a 3 point “wow” bonus
An Extraordinary Dining Experience
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Wine List:
|
|
Wine rating:
|
8 of 10
Old World selections:
Austria, France, Germany, Greece, Italy, Portugal, Spain
New World selections:
Argentina, Australia, California, Japan, New Zealand, Michigan, Oregon, South Africa, Texas
|
Corkage fee’s:
|
No outside bottles allowed
|
Restaurant style:
|
Conservative dining
|
Cuisine style:
|
Eclectic, Global, Molecular
Allergen or dietary accommodations:
Farm to Fork, Gluten Free, Grass Fed, Local, Low Carb, Organic, Pescatarian, Sustainable, Vegetarian, and Vegan Options
|
Reservations:
|
Not Required, But Recommended
Walk-Ins:
Accepted, but not guaranteed
|
Dress code:
|
Smart casual or Conservative attire
|
Child policy:
|
The Restaurants reviewed on this site may have a kids menu or cater to them; however, for full enjoyment of food and wine, it is recommended that kids not to be in attendance, unless they have been trained in proper etiquette.
If not then:
Hire a Babysitter!
|
Experiences:
|
Place for foodies, Modern, Trendy, Business parties, Romantic, Hotspot, Great bar, Great outdoor dining, Good for special occasions, Intimate, and a Neighborhood Gem.
|
Payments:
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Cash, Visa, MasterCard, Discover, American Express
|
Parking:
|
Street meter parking
|
Wifi
|
The restaurants reviewed on this site may have Wi-Fi, but do not require you to go online, because the excitement of the food and wine alone will keep you too entertained instead of checking your social media and emails.
|
Noise level:
|
Medium
|
Smoking:
|
Nonsmoking restaurant, and nonsmoking patio
|
Patio or terrace:
|
Yes
|
Food Prices
(excludes, alcohol, taxes & 20% gratuity’s)
$£€¥ - Under 50.00 (inexpensive)
$£€¥ x 2 - 51.00- 99.00 (moderate)
$£€¥ x 3 - Over 100.00 (pricey)
$£€¥ x 4 - Over 200.00 (expensive)
$£€¥ x 5 - Over 400.00 (very expensive)
**Currencies reflect the world’s major travelers, restaurant, or wine connoisseur’s**
Currency:
|
Price
|
United States Dollar (USD)
|
$$
|
Great Britain Pound Sterling (GBP)
|
£££££
|
Canadian Dollar (CAN)
|
$$$
|
Chinese Yuan (CNY)
|
¥¥¥¥¥
|
European Union (EUR)
|
€€€€€
|
Alcohol prices:
$45.00 USD per person
Qui prices:
Tasting Menu $65.00
Vegetarian Tasting Menu $55.00
Kuneho is now $110.00 per person
Qui - Now Called Kuneho:
1600 East 6th Street
Austin, Texas
78702
Contact Information:
Restaurant website:
|
|
Maître d or host:
|
+1 512-436-9626
|
Online reservations
|
|
Email Contact:
|
|
Serving hours:
Eastern Standard Time
(GMT, Zulu, or UTC - 5:00)
|
Dinner: Mon-Thur
5:00 pm - 10:00 pm
Fri-Sat:
5:30 pm - 11:00 pm
Closed Sunday
|
Social Media
&
Accolades:
|
|
****
The worlds best restaurants is a subjective list of who is writing it and changes on a regular basis. The Wine Dine and Play best experiences are based on my highest rated stared restaurants, meaning that the visit was an outstanding or extraordinary experience. From cafés, chains, mom + pops, hole in the walls, to fine dining including a few Michelin spots. Visit the Top 100 page to see the entire list.
A few to tease you with…
|
An innovative and eclectic tasting menu
Ripponlea, Australia
|
Innovative East Meets West Menu
Cape Town, South Africa
|
Haute French Restaurant
Paris, France
(Now L'Atelier de Joël Robuchon)
|
Other Pictures:
 |
| Patio portion of the dining room |
 |
| Dining room |
 |
| Hitachino Nest Belgian-style white ale |
 |
| Fried chicken over smoked oyster aioli |
 |
| Japanese Koshihikari rice |
 |
| Petit fours |
 |
| Coffee in a squirrel cup |
“Culinary perfection consists not in doing extraordinary things,
But in doing ordinary things extraordinarily well.”
-Angelique Arnauld (1591-1661)
Who is John Galt?
TTFN
