Texas Locavore

You might not expect local food to be on the menu at a sushi restaurant in central Texas. But Uchi executive chef Tyson Cole makes an effort: The “micro greens” (that’s teensy leaves from flavorful herbs) with which he seasons and garnishes his awesome creations come, still in their bitty pots (above), from Bluebonnet Farms in San Antonio. Try the ethereal feathers of fennel he serves on his pan-seared black bass, or suzuki shoga. It comes after salmon belly and before hamachi with yucca chips on the menu he developed for his recent appearance on Iron Chef America. He’ll be serving that menu for $65 per person this Sunday and next. The secret ingredient? You’ll find out when you go!