At Mr. Cole's restaurant Uchiko, in Austin, Texas, the constantly evolving menu reflects the chef's imaginative, sculptural handling of his ingredients.
WSJ: Tyson Cole's Romanesco With Seared Broccolini, Lemon Curd and Quinoa | Slow Food Fast
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The recipe comes from Uchiko, Mr. Cole's second Austin restaurant, which looks beyond Japan to other parts of Asia for inspiration.
WSJ: Tyson Cole's Branzino With Herbs, Tomatoes and Thai Chilies | Slow Food Fast