Southern Living, April 2006
Foods Finds- Austin, Texas

Best in the West: Uchi
By Morgan Murphy
Tiny, inexpensive dishes fly, rapid-fire, out of chef Tyson Cole's kitchen and pack a big, Texas-size taste wallop. Try the Hot Rock appetizer ($15). A sizzling, smooth river rock comes to you on a bed of sea salt. You take raw, incredibly tender Wagyu beef, sear it yourself on the rock to your favorite level of doneness, and wow—suddenly you have gorgeous mini-steaks. Or opt for some sashimi (slices of fresh raw fish), such as the Bluefin Super Two ($7). Atop warm rice, the artfully crafted pieces carry unexpected flavors: lemon, green onion, and ginger. From the attentive staff to the charming cottage-like atmosphere, Uchi delivers an unforgettable meal.

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