I returned to Qui for the fall season to see how they have progressed since my first visit over the summer. They use the same reservation system (tock) that was pioneered by Alinea in Chicago. It was fairly easy to get a reservation in advance. It is a pre-paid ticketing system, with the option of purchasing the wine pairing in advance as well or to wait until there to decide. They only do the tasting menu on the weekends. For this visit, I dined with a local friend, and we both decided to go with the wine pairing option.
The first small bite starter was the same. It was the frozen mezcal foam with jamón Ibérico topped with a little sal de gusano. Next, a squid ink chip, topped with phytoplankton aioli and shiso.
The small bites were concluded first with Marcona almond dashi with compressed rose apples and hyacinth, and then with watermelon sorbet with koji (fermented cooked rice), sakura, togarashi, and green tea oil.
These opening plates provided a variety of tastes, textures and temperatures to wake up the palate. With these, we were poured some nice 2004 varietal French champagne (label pictured).
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