Smoked in Texas: Wagyu Shortrib at Qui

Jan 4, 2016 By Daniel Vaughn

There’s little room for variety in the smoked beef ribs you find at Texas barbecue joints—salt, black pepper, and smoke are doled out in big doses on impressively large hunks of beef and bone. They make for an imposing sight, and are a far cry from what anyone would consider refined.

Paul Revered

Jul 15, 2013 By Patricia Sharpe

Paul Qui’s new Austin restaurant firmly establishes him as one of the state’s best chefs. And its most whimsical.

Uchi Houston Sous Chef to Replace Uchiko’s Tim Dornon

Jan 28, 2013 By Texas Monthly and Layne Lynch

Last week, we reported that Tim Dornon, chef de cuisine of Uchiko, was leaving the Uchi establishment to join Paul Qui’s newest restaurant, QUI, as a chef consultant. Just a day after the news broke, Philip Speer, culinary director of Uchi, revealed to Eater Houston that Page Pressley,…