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36-year-old Jeffrey's enters new era with chef Larry McGuire, designer MarkAshby and architect Emily Little

Thirty-six years old might seem young for a facelift, but not when you’re a restaurant.

Jeffrey’s, the longtime Clarksville fine-dining institution, will be the new project of Larry McGuire, the chef and restaurateur behind Lambert’s Downtown Barbecue and Perla’s Seafood & Oyster Bar, which have both experienced success.

As Jeffrey’s new executive chef, McGuire, an Austin native, is joining forces with owners Ron and Peggy Weiss and Jeffrey Weinberger to give the restaurant not only a new menu, but a new look as well.

“There were rumors that Jeffrey’s was closing, that it was for sale, that the Uchi people were going to buy the restaurant, and then Larry came along with his group,” says owner Ron Weiss. “It just feels really good to put the restaurant in the hands of someone who is young, energetic and bright – the next generation of restaurateurs.”

At 29 years old, McGuire is the same age Weiss was when he opened the restaurant.

In recent years, several chefs have been in and out of the Jeffrey’s kitchen including David Garrido, who opened his own restaurant Garrido’s a few years ago in Downtown Austin; Alma Alcocer-Thomas, now the executive chef at El Alma, which is owned by El Chile; and Deegan McClung, who has moved away.

Garrido feels the Weisses have done an amazing job serving Jeffrey’s, “It has always been an upscale place, and people like it because it’s just trendy enough,” he says. But he recognizes McGuire is a positive asset. “I think it’s a great thing,” Garrido says of the restaurant’s upcoming changes.

“Larry’s presentation stands for itself,” he says. “He is an incredible chef and he has an incredible ability to run a restaurant.”

McGuire intends to maintain the fine-dining experience Jeffrey’s is known for, but the menu, which will be announced at a later date, will be entirely new. Although not set in stone, McGuire is leaning towards French-American cuisine.

“Rather than do something totally different, McGuire has a lot of respect for the restaurant,” Weiss says. “This is the next era for Jeffrey’s.”

The restaurant will close for a short time in the spring for a complete remodel and will reopen during the summer. Mark Ashby will handle the interior design, and Emily Little will be the project’s architect.

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Stay Pressed

Canada's first Michelin-starred sushi restaurant opens Austin to-go spot

Photo courtesy of Aburi Oshi Sushi

Aburi Oshi Sushi will specialize in flame-seared, pressed sushi.

Austin has established itself as a sushi city, but it's time to accept a newcomer from an unexpected neighbor up north. Aburi Oshi Sushi is a new to-go concept by a group called Aburi Restaurants that has achieved regional dominance operating Aburi Hana, the first sushi restaurant in Canada to receive a Michelin star. It opens September 20 at 5610 N. Interstate Hwy. 35 at the edge of the North Loop neighborhood.

This pickup spot is a part of CloudKitchens, a national chain of ghost kitchens — commercial kitchens used by restaurant concepts without a dining space. It'll also offer delivery and catering.

Although this particular takeout concept is new, Aburi restaurants share a style, with some variations in each venture. A release touts Aburi's flame-searing technique, which it applies to pressed sushi (not rolls, but usually bite-sized rectangular cakes) doused in house sauces.

Aburi Oshi Sushi flame-sear Sushi receiving a sear.Photo courtesy of Aburi Oshi Sushi

Guests can try it in the Aburi Salmon Oshi, a fan-favorite menu item featuring Sockeye salmon, Aburi's unique Miku sauce (which home chefs have attempted to replicate with miso and mayonnaise as main ingredients), jalapeño, and black pepper. A new item in Austin is the Aburi Yellowtail Oshi with cilantro, avocado sauce, and serrano.

The oshi (pressed) sushi is the main draw — and presents great in photos — but there are also plenty of rolls on the Austin concept's menu. Those don't get too fancy, featuring combos like tuna and cucumber; yellowtail and scallion; and the all-vegetable Shojin Roll with avocado, carrot, and cucumber. The obligatory California Roll shows up in a more traditional form, plus Miku sauce and a flame-sear dress up a specialty version.

In addition to running an acclaimed group of restaurants in Canada, Aburi Restaurants owns and operates two restaurants in Tokyo, Japan, including Aburi TORA Futako Tamagawa, one of Tokyo’s most famous sushi restaurants, and nine properties in Vancouver, British Columbia and Toronto, Ontario.

"We are honored to introduce our flame-seared style of sushi to Austin, and to add to the vibrant food scene here," said Aburi's corporate chef, Kazuki Uchigoshi, in the release. "Our expansion outside of Canada marks a significant milestone for us, and we’re thrilled to be a part of the Austin and overall Texas dining community."

All these rectangular sushis look very neat in a row.Photo courtesy of Aburi Oshi Sushi

Before founder Seigo Nakamura was making sushi in Canada, he was making it at 20 years old in Miyazaki, Japan, following in his father's footsteps. But he later took a less traditional path, opening nine locations showing off his flame-seared creations, eventually leaving Japan at age 32.

During his travels abroad in his late 20s, Nakamura was inspired by how sushi had evolved into a global phenomenon, particularly in its embrace of salmon as a top sushi topping. In Japan, raw fish (sashimi) is more commonly consumed, so this discovery sparked his desire to craft something new that would appeal to international palates. Aburi Restaurants is based in Canada — specifically Vancouver and Toronto — but it also owns and operates two restaurants in Tokyo.

Aburi Oshi will be open daily from 11 am to 9 pm. Pickup and delivery are available via 5610foodco.com. Catering inquiries should be directed to catering@aburioshisushi.com. More information about the concept is available at aburioshisushi.com.

sushi japanese cuisine openings takeout