Getting to Austin even for just a couple of days was a huge treat for me, as it’s one of the country’s great food (and cultural) centers, yet my travels have rarely taken me there, since UT has produced just one pick in the top five rounds since 2011, and the high school talent in the area has been relatively weak. I think I made the most of my time there, hitting the country’s best barbecue joint, the restaurant run by one of the most dominant Top Chef competitors ever, and a fantastic third-wave/direct-trade coffee roaster all in one twelve-hour stretch.

Franklin BBQ has earned vast acclaim as the country’s best barbecue joint, first coming to my attention in 2011 when Bon Appetit gave it that title, although BBQ guru Daniel Vaughn was a few months ahead of BA. Vaughn, who tweets as @BBQSnob, still rates it as the best Q in Texas (which, by his definition, makes it the best Q in the country).

Franklin’s brisket is the best I’ve ever had, in every aspect. It’s salty, smoky, peppery, and most importantly, fatty, so it’s moist throughout and each bite just melts when it gets the heat of your mouth to break it down. I’ve had very little brisket that’s even close to Franklin’s – Little Miss in Phoenix and 4 Rivers in Orlando are the only two that might come close – but this is on its own level. There’s plenty of bark on each slice, and a thin but clear layer of fat underneath it, but the fact that the meat itself was still so moist was the great separator. Once smoked brisket dries out, you might as well skip the meat and go for tofu. Franklin’s brisket was perfectly moist and yet still hot when it was cut.

At Franklin BBQ with @lanaberry

A photo posted by Keith Law (@mrkeithlaw) on Feb 26, 2015 at 11:10am PST

Lana Berry (@Lana) was my dining buddy for the day, so we split an enormous platter of more food than we asked for – we had the “Last Man Standing” paper from our two-hour wait in line, signifying that we were the last people guaranteed to get served, which somehow ended up with us getting a lot more food than we ordered – including four different meats. The sausage, made to pitmaster Aaron Franklin’s recipe by an outside vendor, was suffused with smoke flavor, deep pink throughout, seasoned with some black pepper but not so much spice that it overwhelmed the smoke. The gigantic pork spare ribs – seriously, those had to be some mutant hogs – are more aggressively seasoned with salt and black pepper, and the meat still had some tooth to it even though it slid right off the bones. Lana and I agreed that the turkey was the meat to skip on the tray – it can’t hold up against everything else we tried. (Franklin also serves pulled pork, but it was gone before we reached the counter.)

The sides are all strong, although I can’t say I’d go wait two hours for any of them. I thought the potato salad was the best of the three, as it was lightly sauced with a mustard/mayo combination, and the potatoes still had some tooth to them. The beans aren’t the sickly-sweet BBQ beans I’m used to seeing at Q joints; they’re served with chunks of meat in a spicy broth, a much better match for salty smoked meat … but my subconscious kept looking for rice to go with it. The cole slaw was freshly made and crunchy, probably best served in the “Tipsy Texan” sandwich that puts the slaw right with the brisket. And then there are desserts, four different options of single-serving pies, including a banana bourbon pie in a vanilla wafer crust and a Texas pecan tart in a true shortbread-style tart crust, both excellent although I’d favor the pecan tart even though I’m not normally a fan of pecan pies (they’re usually too sweet).

Lana got in line for us both around 10:15 am on a cool but sunny Thursday morning, and we waited over two hours to get our food, so you need to line up pretty early even on a weekday. My suggestion would be to go with friends and share a lot of brisket with a few sausage links and some pork ribs as your main sides, with some potato salad just to pretend there’s a vegetable involved.

After a hard afternoon of watching Kyler Murray DH for Allen HS in 40-degree weather, Lana and I went for an epic meal at Qui, the ~40-seat restaurant run by Top Chef Season 9 winner Paul Qui. (Sarah Grueneberg, the runner-up to Qui that season, is opening her first restaurant, Monteverde, in Chicago this summer.) Qui, pronounced “key,” has just two menu options, an omnivore’s tasting menu for $65, and a vegetarian one for $55, each of which has seven listed courses and can come with wine pairings for another $45 or so. We both did the omnivore’s menu (without booze), and it was among the best meals I’ve ever had anywhere, and might have been the best value when you consider the quality of the inputs and the execution.

The first course was a gazpacho with cured curls of foie gras, PX sherry gelee, chunks of diced pear (I think), and house-made marcona almond milk as the liquid, an outstanding combination of flavors and textures when you got every element in one spoonful, particularly as the finely shaved foie melted into the almond milk to provide a huge hit of umami without the slight yet distinctive liver flavor of foie. (I say this as someone who’s never quite warmed to foie gras the way most food lovers have.) The second course was a finely diced bluefin tuna tartare with cucumber curls, smoked trout roe, and beef bone marrow, where the cucumber surrounded the roe and sat on the tuna to resemble a cross-cut bone with marrow in it, with the actual marrow served on the side like a condiment to the main dish – although bluefin tuna is so luxurious that it needs little but salt to bring out its flavor. That was my least favorite dish of the night, which isn’t a criticism considering how good the rest of the courses were.

Third was the fried chicken you may have heard Lana raving about – it was marinated in a Thai-style green curry, sliced very thinly, and came to the table smoking hot, served on a smoked oyster aioli with dots of egg yolk and a sprinkle of sal de gusano, a blend of sea salt and dried, toasted, ground agave (maguey) worms. It was like no fried chicken I’ve ever had before, tasting very little of chicken and more of all of the potent seasonings around it, with grade-80 crunch to the breading and a bright, herbaceous, lightly spicy kick from the curry paste.

The fourth course was the stunner – yellowtail seared tableside on binchōtan wood, served with a midorizu (Japanese green vinegar, made with rice wine vinegar and grated cucumber) and edible flower dressing. The server said the yellowtail was “cured,” but I think she meant lightly aged as the fish had no discernible seasoning; it was simple, incredibly high-quality fish, which just kissed the coals briefly on one side to get a touch of char and ash and then moved directly to the dressing. The presentation is amazing – there’s something unreal about seeing a miniature grill with glowing logs arrive at your table, then to have your fish cooked on it for a few seconds – and the results kept the flavor of the fish at the front, using the acidity of the dressing to accentuate that flavor. As much as my cynical side tried to tell me that the binchōtan was for show, the fish benefited greatly from the smoky (yet smokeless, as the wood used for this type of grill lets off virtually no smoke at all) notes added by the dusting of ash on each slide. If you enjoy food as experience, this was your course.

Somewhere in here we received a “gift from the kitchen,” an unlisted course that I think everybody gets, a “broken rice porridge” (that is, congee, or jok) with egg yolk and little cubes of crispy pork, which I think was cheek, as well as black vinegar. It’s apparently comfort food in southeast Asia, but on a very cold night in south Texas it hit the spot with its temperature and the sweet-savory hits from the pork. The fifth course was maitake mushrooms coated in a pork blood sauce with red onions, pickled garlic, seared Brussels sprout halves, and henbit, an edible weed native to Europe, highly savory but a little overshadowed by the slightly metallic taste of the blood (and I do like some blood dishes, like black pudding). Next up was the final savory course, the ‘burnt ends’ of braised Wagyu short ribs served in a kimchi broth with bits of kimchi, nori (toasted seaweed), leek, and turnip; as a person who’s never met a decent short rib he didn’t like, I was shocked to find the best part of the dish was the kimchi broth, which did more than just complement the beef but brought out its meatier notes with a combination of sour and umami flavors.

One of the best meals of my life (and great music too) at @quiaustin pic.twitter.com/GMQ0U97aP6

— keithlaw (@keithlaw) February 27, 2015

The dessert course had a quenelle of goat milk ice cream served over a coffee-cashew semifreddo (like a frozen mousse) with a thin layer of chocolate genoise underneath, with a huckleberry compote and bits of shaved chocolate over the top. Lana was considering asking the server to send about six more to the table. The most impressive aspect of the dish was the way nearly all of the elements worked together to create the sense of other flavors that weren’t on the dish – for example, a stronger cocoa flavor than you should have gotten from the minimal chocolate involved, or the peanut butter-and-jelly nod of the huckleberry with the nutty semifreddo.

That was a $100 or so meal in a larger city, and Qui could probably charge more and still get it in a wealthy mid-sized city like Austin; I’m glad he doesn’t, as it makes the meal accessible to a few more folks than it otherwise would be, even though $65 is still out of the price range for many folks. It’s an amazing value for a splurge meal that is as much an experience as an a culinary tour de force.

Cuveé Coffee is a third-wave, direct-trade roaster that serves several outlets around Austin and also operates its own coffee shop on 6th just east of downtown and down the street from Qui; they offer two espressos each day, their Meritage blend and a rotating single-origin offering, as well as various pour-over options, teas, and pastries. I tried espressos from both their Meritage and their Laguna Las Ranas beans from El Salvador, each very different from the other but both superb, lightly roasted to preserve the distinct characteristics of the beans. I preferred the Laguna because it was more idiosyncratic, but that’s just a matter of personal taste – I like single origins because they’re always a little different. The peculiar bit was the tag in front of the espresso machine making the Laguna, which identified one of the coffee’s notes as “kale.” I like kale, but I don’t think that’s a flavor I want in my coffee, nor did I get that from the beans at all.

I went to College Station and Bryan the next day and only had one meal while out there, at Fargo’s Pit BBQ, another recommendation from Daniel Vaughn. I recommend the smoked chicken, which changed my sense of what smoked chicken could even taste like, taking on a flavor profile more like game meats and less like boring old chicken (that’s from the dark meat). The brisket was moist and tender but had little flavor from the rub or smoke, while the baked beans were solid, sweet but not saccharine. It’s worth a stop if you’re in the area, but I wouldn’t drive to Bryan from Austin or Houston just to try it.