Update: J.T. Youngblood’s starts weekend dinner service this Friday and will serve dinner Friday and Saturday only until 9 p.m. for at least the next two weekends as it phases in a more robust dinner schedule.
Lenoir executive chef Todd Duplechan and his partners opened J.T. Youngblood’s today at 1905 Aldrich St. in the Mueller development. The retro-inspired restaurant is initially only open for lunch daily from 11 a.m. to 2 p.m. and will expand hours in the near future.
Duplechan’s, Jeffrey’s co-founder Jeffrey Weinberger, and former Trio at the Four Seasons general manager Jeff Haber have given new life to the brand that originally opened in the 1940s and grew to more than 30 locations across Texas before shuttering around 1970.
The restaurant serves the trademark Youngblood’s fried chicken, which Weinberger featured at his old Shoreline Grill, along with rotisserie chicken. You can order the chicken in a variety of baskets, with sides like braised greens, honey carrots, buttermilk mashed potatoes with gravy and more. All of the chicken is humanely raised Smart Chicken brand. Youngblood’s also serves a couple of sandwiches and salads, along with handmade milkshakes. See the complete menu here.
“We’re trying to usher in a new style of fast food,” Duplechan told the Statesman last year. “The Southern food your grandparents would have had. Not Paula Deen-Southern, but from-the-garden Southern. Good, fresh healthy food.”
The original Youngblood’s had an Austin location near the current P. Terry’s on South Lamar Boulevard. Austin native and former adman Forrest Preece has fond memories.
“I still remember the smell of that place — the fried chicken and yeast rolls. My version of nirvana in the fifties,” Preece told the Statesman last year. “The breading on that chicken had a certain crispy pop that made each bite special. Of course, it was a day of total entertainment when my parents would take me to the Kiddie Park directly across South Lamar and I could ride the ponies and the merry-go-round and then we ate at Youngblood’s.”
Kuneho will be more casual than its predecessor, serving sushi and globally inspired dishes, continuing Qui’s pursuit for “the perfect bite.” Dishes will include sunchoke dashi with Hausbar Farm vegetables and dried uni; and snapper with burnt savoy cabbage and a sauce made with nori, black pepper and yuzu. See the complete opening menu at bottom.
Qui will be joined in the kitchen by chef de cuisine Mia Li, a veteran of Thai Kun with both Chinese (father) and Thai (mother) roots. Kuneho will feature four separate spaces — a main dining room, cocktail lounge, sushi bar and patio — and be open Sunday-Thursday from 5 p.m. until 10 p.m. and Friday and Saturday until 11 p.m.
There will be preview dinners December 27-30, with dishes offered at 25-percent discount. Those attending earn access to the restaurant’s New Year’s Eve party. Reservations can be made by emailing firstname.lastname@example.org or calling 512-436-9626.
The complete opening food menu is located below:
Quail egg + caviar, light soy sauce
Trout roe migas
Morcilla a la dinuguan
Peanut Gazpacho in a bite
Uni toast with lardo
Rabbit hand pie
Aged Beef Tongue- 30 day age, black pepper, fish caramel
Enoki Mushroom- tamari
Hearts of Palm- peanut sauce, roasted peanuts
Smoked Short Rib- smoked tamari, fresh wasabi
Pork Jam- toboki, chicharonne
Foiegras- umeboshi pate de fruit, shiso
Avocado- yuzukosho, tamari
Big eye tuna
Sustainable Blue Fin
Sustainable Blue Fin toro
Ora King Salmon
Japanese Sea Bream
Kurodai Tiradito- black bass ginger, garlic, aji amarillo, olive oil
Madai Carpaccio- Japanese sea bream, garlic oil, smoked soy
Atun poke- big eye tuna, avocado, green apple, red onion, tamari, pumpkin seed oil
Kinilawin- cobia, coconut vinegar, coconut milk, red onion, cilantro, black pepper
Smoked Sake- ora king salmon, whey, green tea oil, crispy garlic
Mixta Ceviche- fin fish and shellfish marinated in citrus
Aji aji- horse mackerel, aji amarillo, leche de tigre
Sabe Escabeche- east coast mackarel, ponzu, tomatoes, herbs
Sunchoke Dashi- a selection of vegetables from HausBar Farms, dried uni, croutons
Avo Shell- avocado, yuzu, blue crab, savory kuro cereal
Roti canai with curry rabbit and parmesan
Sweet greens salad with carrot ginger dressing
Sunomono- pickle plate
Dorsey’s vegetable with lemon miso hummus
Kuneho queen crab
Nabe and More
Sisig + fried egg
Mussel with dinuguan sauce and jamon
Sizzling rice ochazuke
Poached grouper in kombu milk broth
Ben’s Snapper with burnt nappa, nori, black pepper, yuzu
All the Rolls
Kimchi and velveeta eggrolls
Hearts of palm lumpia
Austin Roll- fish cake, cucumber, avocado, sweet chili vinegar
Philly Speer Roll- smoked ora king salmon, laughing cow cheese, ash
Negihama, smoke tamari, fresh wasabi
Negitoro, smoked tamari, fresh wasabi
Fried Shrimp roll, green mango, kuneho sauce, crispy stuff
Super Crunchy Salmon Roll
Big Beef Roll, yummy beef parts, avocado, cucumber, yuzukosho miso
Agemono fried goodness
Fried Half chicken, banana ketchup, nam jim, pan de mie and pickles
Pork rib nam, pork jam, cucumber
Seasonal tempura vegetables, tensuyu
Chicken ribs , master bbq sauce, acharra
Tonkatsu – kurobuta pork chop, shredded cabbage, fruit sauce
Tonguekatsu- aged beef tongue, hot mustard, milk bread, pickles
Aged beef tongue, fish caramel, hot mustard
Smoked short rib, seasonal kimchi and pickles
Pork Belly Lechon fresh asian pear salad
Unicorn en Vaso- grilled corn with sea urchin and kewpie in a cup
A restaurant helmed by two veterans of the Uchi empire is taking a unique approach to teasing out details of its vibe by Spotify. Chefs James Dumapit (former executive sous chef at Uchiko) and chef David Baek (formerly of Thai Kun and Uchi) plan to bring “modern interpretations of Chinese dishes” to Old Thousand, a Chinese restaurant slated to open at 1000 E. 11th St. this fall. Though all of the details are not ready for release, the restaurant’s management group has put together a Spotify playlist to capture the spirit of their upcoming venture.
The dinner-only restaurant and bar will serve both dine-in and take-away from a menu “that will execute a Texas-fresh approach to traditional Chinese recipes and techniques.” The menu will feature modern takes on classic Chinese comfort food and the dessert menu will include non-traditional flavors of snow-ice. The restaurant will be open for dinner service nightly with the option for take-out and will include a full bar with a creative cocktail menu.
The restaurant is owned and operated by SMGB Hospitality Co., a newly formed group that includes industry veterans Benneth Cachila (Uchi), Larry Perdido (Moonshine), Tony Pollock and Christian Romero (Uchi). Keep an eye on the progress of Old Thousand via various social media platforms @OldThousandATX.