Zagat Survey
Wall Street Journal, May
New York Times, May
InCircle, Spring (pdf)
Verdana, March (pdf)
Texas Monthly, Spring
{2006}
The New York Times, September
The Austin Chronicle, June
Southern Living, April
The Fearless Critic
Austin Monthly, Sept. (pdf)
Texas Monthly, March
Austin-American Statesman, April
Tribeza, May (pdf)
Food and Wine, Best Chefs (pdf)
{2004}
Food & Wine, Nov
Texas Monthly, Feb
{2004-07} Austin Chronicle Restaurant Polls
Texas Monthly, June 2007
The Filter: Dining
UCHI Some dishes at this contemporary sushi bar and Japanese-fusion restaurant are so brilliant you shut your eyes in delight. One such is chef Tyson Cole’s carpaccio of sweet black sea bream drizzled with tangy tangerine oil. Another is his petite, meaty Berkshire pork ribs with pungent lemongrass-kaffir lime glaze, a genius pairing. After such precision, the strongly smoked, sugar-cured hamachi seemed a tad overpowering. But overall, criticisms here are miniscule; they evaporate in the glow of an evening at arguably the best restaurant in Austin.
Texas Monthly, February 2007
The Filter: Dining
UCHI Our hearts still go pitter-pat at the thought of desserts from pastry chef Phillip Speer. Of course, every bite preceding said marvels was what you would expect from avant-garde Japanese chef Tyson Cole. Savory white soy sauce perfectly accented toro sashimi with Marcona almonds and tangy cranberries, while the decadence of hanger steak with uni butter felt criminal. Even so, dessert proved the coup d’etat. Each morsel of Varhona chocolate with wasabi fondant made us giddy.