Tyson Cole's second Austin restaurant — the "farmhouse" sibling to Uchi, with its own James Beard recognition and a kitchen that's launched a remarkable number of the city's top chefs. The same Japanese-Texas invention as the original but with its own identity and a Rosedale neighborhood ease. The jar jar duck and the machi cure are signatures. For Uchi's pedigree in a room that's become a destination in its own right.