Uchi will expand its multi-cultural twist on Japanese cuisine with a one-night-only menu exploring the flavors of Spain's Basque Country. Created in partnership with Houston's ¡Txotx! Basque Celebration, guests in the Uchi dining room will discover a flavorful take on Basque tapas known as Pinxos: a longstanding tradition enjoyed with local ciders and wines. The name Txotx! comes from the cider-houses (Sagardotegi in Euskal), which traditionally begin to offer freshly fermented cider in January, coinciding with the holiday Día de San Sebastian on the 19th.
This six-course dinner created by the Uchi Chef de Cuisine Chris Davies and his team will include three bites each from the earth, game, land and sea categories, a delicious introduction to the main course of seafood paella nabe by Chef Joe Bracero.
Uchi will expand its multi-cultural twist on Japanese cuisine with a one-night-only menu exploring the flavors of Spain's Basque Country. Created in partnership with Houston's ¡Txotx! Basque Celebration, guests in the Uchi dining room will discover a flavorful take on Basque tapas known as Pinxos: a longstanding tradition enjoyed with local ciders and wines. The name Txotx! comes from the cider-houses (Sagardotegi in Euskal), which traditionally begin to offer freshly fermented cider in January, coinciding with the holiday Día de San Sebastian on the 19th.
This six-course dinner created by the Uchi Chef de Cuisine Chris Davies and his team will include three bites each from the earth, game, land and sea categories, a delicious introduction to the main course of seafood paella nabe by Chef Joe Bracero.
Uchi will expand its multi-cultural twist on Japanese cuisine with a one-night-only menu exploring the flavors of Spain's Basque Country. Created in partnership with Houston's ¡Txotx! Basque Celebration, guests in the Uchi dining room will discover a flavorful take on Basque tapas known as Pinxos: a longstanding tradition enjoyed with local ciders and wines. The name Txotx! comes from the cider-houses (Sagardotegi in Euskal), which traditionally begin to offer freshly fermented cider in January, coinciding with the holiday Día de San Sebastian on the 19th.
This six-course dinner created by the Uchi Chef de Cuisine Chris Davies and his team will include three bites each from the earth, game, land and sea categories, a delicious introduction to the main course of seafood paella nabe by Chef Joe Bracero.
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