Uchiko’s Ko-Lab series presents a flavorful eight-course dining experience in partnership with Chef James Rigato of Detroit restaurant Mabel Gray. Menu items for the evening will be specially paired with cider from Angry Orchard. Dishes presented will feature a mix of both family-style and individual plates, including: an oyster duo (baked and raw); Honeycrisp apple kimchi, Guernsey sour cream, spiced cashew, shaved Benton’s ham, scallion; nigiri; braised abalone mushrooms, smoked and fermented apples, frisee, brown butter; clams and wild boar green chorizo, Jester King ale broth, pickled chilies, heirloom beans, herbs; whole rainbow trout; wood grilled jerk heritage chicken with marinated cucumber; dessert.
Call 512-916-4808 to reserve seats for the dinner.
Uchiko’s Ko-Lab series presents a flavorful eight-course dining experience in partnership with Chef James Rigato of Detroit restaurant Mabel Gray. Menu items for the evening will be specially paired with cider from Angry Orchard. Dishes presented will feature a mix of both family-style and individual plates, including: an oyster duo (baked and raw); Honeycrisp apple kimchi, Guernsey sour cream, spiced cashew, shaved Benton’s ham, scallion; nigiri; braised abalone mushrooms, smoked and fermented apples, frisee, brown butter; clams and wild boar green chorizo, Jester King ale broth, pickled chilies, heirloom beans, herbs; whole rainbow trout; wood grilled jerk heritage chicken with marinated cucumber; dessert.
Call 512-916-4808 to reserve seats for the dinner.
Uchiko’s Ko-Lab series presents a flavorful eight-course dining experience in partnership with Chef James Rigato of Detroit restaurant Mabel Gray. Menu items for the evening will be specially paired with cider from Angry Orchard. Dishes presented will feature a mix of both family-style and individual plates, including: an oyster duo (baked and raw); Honeycrisp apple kimchi, Guernsey sour cream, spiced cashew, shaved Benton’s ham, scallion; nigiri; braised abalone mushrooms, smoked and fermented apples, frisee, brown butter; clams and wild boar green chorizo, Jester King ale broth, pickled chilies, heirloom beans, herbs; whole rainbow trout; wood grilled jerk heritage chicken with marinated cucumber; dessert.
Call 512-916-4808 to reserve seats for the dinner.
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