When we opened Uchi back in 03, desserts were the least of my concern. We sold store bought frozen mochi ice cream for the most part; and an occasional tempura twinkie. (hated the idea of those, so trashy bad fusion food..idea of my chef at the time.) Over time as we evolved and grew, i decided that bringing in someone with some talent to help us with our pantry and desserts might be a good idea.
Now i think we're at the forefront of any restaurant in the country with our desserts, and it's just another layer in what we try to do with the food at Uchi in keeping it always as unique and innovative as possible.
This is a pic of our current dessert special that will ended today. We run the specs weekly, which gives us time to tweek and perfect the next one before it hits the menu the following week. Philip was a great pastry chef when he came to Uchi, now i think he's tops b/c we make a point to all help each other and trying to bounce ideas back and forth while we're testing the new desserts....and usually all the effort pays off and Philip's execution is flawless. You'll see the desserts as a major part of the upcoming Uchi cookbook next year for sure.
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