Tis the season for caring…and for eating. And at the very first Uchi brunch pop up, you can do both. On Sunday, December 11, Uchi will host a pop up brunch that will benefit the Central Texas Food Bank. The event is extra special because this is the first time that the restaurant has opened its doors to the public this early — it’s typically only open for its daily Sake Social happy hour and for dinner service.
The Brunch Omakase will consist of a multi-course chef’s tasting menu designed by Chef de Cuisine Michael Castillo and Pastry Chef Emily Davis. The menu will feature both sweet and savory courses, a perfect fusion between Uchi’s standard fare and what you would expect to see at brunch.
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“We are always looking for new ways to support the community and we thought what better way to give back than by trying something new,” Michael Castillo, Chef de Cuisine, said in a press release. “We are not a ‘brunch’ restaurant so spreading our wings a bit and doing brunch Uchi style is really fun for us,” Castillo adds.
The menu is meant to be shared between two people for $100. To snag your spot at this special event from 11 a.m.-1 p.m. on December 11, you’ll need to make a reservation (call 512-916-4808).
Of course, it’s not just about the incredible meal — this is all for a great cause:
“The holidays are a tough time for those who do not have enough to eat,” Mark Jackson, Chief Development Officer of the Central Texas Food Bank, said. “Having an event like this not only raises funds, but awareness during a time when need in our community is extremely high.”
($100 for two guests, not including tax, gratuity or beverages)
Sake Cured Masu
grilled sourdough, cured egg yolk,
herb crème fraiche
Hausbar Herb Omelette
local hen eggs, seasonal herbs, mushrooms
blis arctic char roe supplement
House Biscuits & Karaage Chicken
sausage gravy, bread & butter pickles
Duck Confit & Grits
duck egg, white cheddar, pickled pepper relish
fried loup de mer, thai herbs
Dessert: one for here, one for home
pecan pie with whipped cream
Additional sides like pork belly with fermented black bean sauce, seasonal fruit and biscuits with honey butter and jam, as well as brunch cocktails including Mimosas and Sake Bloody Marys will also be available.
Featured image from Uchi’s Facebook