The full menu for City Grit Presents: Paul Qui is seen here.
Credit: Mike Hess / Bravotv.com
9752796
The dining room in City Grit is a unique one: It's in a building that used to be a school, and all of the furniture is provided by Brooklyn-based WRK Designs.
Credit: Mike Hess / Bravotv.com
9752801
Tomatoes, lots and lots of tomatoes, await their arrival as part of the tomato water course.
Credit: Mike Hess / Bravotv.com
9752806
Chef Paul is seen here portioning up his prized pork jowl dish.
Credit: Mike Hess / Bravotv.com
9752811
Little cylinders of melon are meticulously plated for the tuna dish.
Credit: Mike Hess / Bravotv.com
9752816
The food and wine menu, chalkboard-style, in the City Grit dining room.
Credit: Mike Hess / Bravotv.com
9752821
Arial shot of "Tuna Jamon" plates ready for service.
Credit: Mike Hess / Bravotv.com
9752826
Paul and one of his sous chefs making sure everything is in order.
Credit: Mike Hess / Bravotv.com
9752831
Scallions and leeks got a bath in pickling liquid in order to cut the fatty goodness of the pork jowl.
Credit: Mike Hess / Bravotv.com
9752836
Artisan furniture inside the City Grit dining room.
Credit: Mike Hess / Bravotv.com
9752841
Squash blossom, micro vegetables and powdered sea urchin await the sunchoke dashi that would eventually grace the plate.
Credit: Mike Hess / Bravotv.com
9752846
It was a team effort all night long inside the kitchen, and even when things got busy, everyone kept their cool and kept the jokes flying.
Credit: Mike Hess / Bravotv.com
9752851
Seared quail with with sauteed mushrooms, strawberries and a pumpernickel-nori breadcrumb base.
Credit: Mike Hess / Bravotv.com
9752856
Paul and a sous chef put the finishing touches on their dessert: Rice milk with coconut, pandan and parsnip chips.
The base of the tomato water course: Heirloom cherry tomatoes, mussels, lemon basil and celery.
Credit: Mike Hess / Bravotv.com
9752876
Hundreds of panna cotta desserts are laid out for the service.
Credit: Mike Hess / Bravotv.com
9752881
Paul overseeing his (hysterical) right-hand man Vu.
Credit: Mike Hess / Bravotv.com
9752886
Desserts aplenty ready for delivery.
Credit: Mike Hess / Bravotv.com
9752891
Paul and team in the hours before service doing all of the prep work.
Credit: Mike Hess / Bravotv.com
9752896
Vu watches closely as Paul teaches him the technique of pouring molten-hot caramel into meringue while it's still mixing.
Credit: Mike Hess / Bravotv.com
9752901
The epic pork jowl with corn puree, fresh corn, coriander and pickled scallion.
Credit: Mike Hess / Bravotv.com
9752906
The quirky artwork and hand-crafted table at City Grit.
9752911
Paul working the stove, cooking 90 quail in the span of about 20 minutes.
Credit: Mike Hess / BravoTV.com
9752916
Paul is seen here prepping his sunchoke dashi.
Credit: Mike Hess / BravoTV.com
9752921
Paul's "Tuna Jamon" dish is seen here plated. A strip of tuna loin wrapped in lardo with compressed melon, olive oil and dehydrated soy grated over the top.
Credit: Mike Hess / BravoTV.com
9752926
The calm before the storm for Paul.
Credit: Mike Hess / Bravotv.com
9752931
Paul carefully pouring the chile-spiked caramel into his meringue.
