Uchi Houston

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.

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.

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.