Best Thing We Ate
Best Thing We Ate: Razor and Octopus at Qui
Now that it’s fall and the rabbits have stopped multiplying like, well, rabbits, chef Paul Qui has had to take his Rabbit Seven Ways off the menu at his East Austin locale (for the time being). That leaves room for some fabulous new dishes, like the roasted winter cabbage with chicken skin, double chicken jus and sweet chili, and the snapper with rich lemongrass broth, Lao greens and red pepper jam. But it was the razor clams and octopus small plate that had us sighing. The almost raw octopus and clams had a slightly chewy texture that added depth to the dish against the fresh radish, green onion and mint. The Northern Thai sweet chili sauce underneath pulled it all together, bite after bite.