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Eat Tyson’s Lunch . . . Er, Dinner

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Here’s a proudly biased and partisan assessment of the “Iron Chef America” showdown last night between Austin’s Tyson Cole and iron chef Morimoto: Our boy wuz robbed! The loss by the executive chef of Uchi Japanese fusion restaurant to Morimoto was roundly booed by all those assembled at Uchi for a show-watching party, for which the Uchi kitchen prepared all the dishes that Tyson cooked for the contest. The cookoff’s “secret ingredient” was ginger, and every morsel that Tyson prepared–from the pan-seared black bass with gingered lemon puree to the ginger-cured smoked baby yellowtail with ginger-dusted yucca chips–was fantastic. (And that’s only two of the five.) One of the Iron Chef judges in particular seemed strangely deficient in taste buds; she kept saying, “I can’t taste any ginger.” Granted, we didn’t eat the exact same food she did, but everybody in Austin thought the ginger came through loud and clear. Are you curious now? Uchi is doing an Iron Chef tasting menu for the next four Sundays, so get your reservation in. The cost is $65 per person, with wine/sake pairings for an additional $31 per person. The dates are March 30, April 6, 13, and 20. 801 S. Lamar Blvd (512-916-4808).

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