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Uchi Houston

January 21, 2014 by Kristin

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uchi houston chef's tasting

It’s been exactly two months and one day since I started my new gig.  And for that entire two months and one day I’ve been a busy little bee, learning something new every hour of each day.  Restaurant operations is a completely different world than construction, but somehow…  These worlds are coming together for me.  And I love it.

kaki no kyuri uchi houston

I headed to Uchi Houston this morning to monitor some site improvements that I’ve been working on since day one.  I cozied up in a booth and handled Austin happenings while making occasional rounds to check on the progress outside, all the while noticing how much prep goes into dinner service.

hamachi crudo uchi houston

And even though it took all I had to leave the hotel room once I settled, I couldn’t help but head back to the restaurant to experience what all of that prep work turned into.

I deviated from my usual choices and selected the chef’s tasting {along with a piece of madai} and two specials {the kaki no kyuri and hamachi crudo}.  I sat solo at the bar, enjoying dishes that were seemingly too beautiful to be eaten on a Monday, soaking up the same service and ambiance that set my standard well before becoming a part of the team.

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Comments

  1. Tina Muir says

    January 21, 2014 at 6:46 am

    Awww so glad you found a job you love! Those pics look divine! Yummy! Keep enjoying it! I would love to work in food operations! Very jealous!

    • Kristin says

      January 26, 2014 at 9:42 am

      Thank you! It’s definitely challenging, but in a good way 🙂

Hello and Welcome!

I'm Kristin - a Florida girl turned Austinite, adventuring my way through life. Whether I'm in the kitchen, around town, or 1000 miles away, I'm sure to put myself in the midst of merriment.... and then write about it! Read More…

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