Anthony Quintano/TODAY.com

Chef Tyson Cole stops by the TODAY Munchie Mobile at SXSW in Austin.

Try getting a seat at Austin restaurant Uchiko, where Paul Qui, winner of “Top Chef: Texas,” is executive chef, and you’re in for a long wait – but one that’s certainly worthwhile.

Setting Qui on his path to culinary success was Tyson Cole, award-winning chef and owner of Uchiko and its older sister restaurant, Uchi. Cole, who was named Best Chef: Southwest last year by the James Beard Foundation, hired Qui right out of culinary school eight years ago, and says he’s loved working with him ever since.

Story: Austin's weird, wonderful food scene gets a SXSW boost

The mild-mannered Cole stopped by the TODAY Munchie Mobiles in Austin to chat with us about the city's burgeoning food scene and his take on Qui’s rising star. Surely, we thought, it must be weird to see your protégé gain so much fame and become a potential competitor! But Cole, a star in his own right, had nothing but good things to say, encouraging Qui to use his winnings to open a new restaurant in Austin.

“Paul’s an amazing person… he’s the most talented, humble, amazing guy that I’ve ever worked with,” Cole gushed. “Obviously we’re so elated that he actually won. I’m hoping that he opens his own restaurant here in Austin – I’ll be the first one in line at the door.”

A few of us were lucky enough to eat at Uchiko last week and we had a tough time being critical. The food is the sort that you'd want for your last meal. Just take a look at Anthony Quintano, NBC News senior manager of social media, in a state of food ecstasy after taking a bite of the bacon tataki (pork belly with black lime, espresso fish caramel and coriander citrus), which we’re told is the restaurant’s most popular dish.  We showed Cole the photo, and he just laughed and gave a knowing nod. We’d bet he’s seen that look thousands of times.

Amit Nizan

Anthony Quintano enjoys the bacon tataki.

Anthony Quintano/TODAY.com

The hama chili, which features yellowtail sashimi, sliced Thai chili and orange slices.

Anthony Quintano

The yokai berry, featuring Atlantic salmon, kale and Asian pear in a yuzu sauce.

Anthony Quintano

Tempura onion rings with white soy -- perfectly light and crispy without being greasy.

Anthony Quintano

Uchiko's take on fried chicken, paired with pickled vegetables.

Anthony Quintano

Wagyu beef slices that you sear yourself on a hot rock.

Anthony Quintano

The famed bacon tataki that rocked our world. Anthony is still fantasizing about this tender piggy.

Anthony Quintano

Fried milk rolls with chocolate milk, toasted milk and iced milk sherbert.

Anthony Quintano

Tobacco cream with chocolate sorbet and maple budino.

Anthony Quintano

Sweet corn sorbet with polenta custard, caramel salt and lemon.

Virginia Sherwood / Bravo

"Top Chef: Texas" finalists Sarah Grueneberg and Paul Qui battled it out for top honors on finale night.

It was last-supper time for Paul Qui and Sarah Grueneberg  last night on "Top Chef: Texas."

The season nine finalists were tasked with the usual challenge: cook the best four-course meal of their careers for a panel of particular palates -- and, like last season -- restaurants full of people.

Paul and Sarah (and four sous chefs apiece) took over the kitchens of Vancouver restaurants Coast and Black & Blue, respectively, to get the job done. As tends to be the case, neither made huge mistakes. But only one was sitting particularly tall in the saddle by night's end.

MORE: Bon appetit! "Top Chef" and "Kitchen Nightmares" both renewed

As Hugh Acheson said, any criticisms at this point were just the judges "splitting hairs," but the hairs had to be split in order to pick a winner.

"You hate to see one lose," Tom Colicchio regretfully concluded.

In the end, it was Paul who didn't have to feel the sting of defeat. That clam dashi broth and his coconut ice cream with Thai chili foam helped the 31-year-old hometown kid (he lives and works in Austin) win the day.

Way to make your parents proud, sir!

GALLERY: Snapped on the TV Set

And, in addition to the bragging rights, Paul banked $125,000. Not a bad day's work in the kitchen at all.

What did you think about Paul's win? Did he deserve it? Share your thoughts on our Facebook page.

Also in The Clicker:

• 'Survivor' castaways have a new sovereign leader
• 'American Idol' ladies split into contenders and pretenders
• 'Survivor's' Ethan Zohn gets a stem-cell transplant
• Leonard Nimoy's Spock beams onto 'Big Bang Theory'

Virginia Sherwood/Bravo

Remember the Alamo? Pee-Wee Herman does, and he wants to make new memories there.

"Top Chef" contestants never know who they'll have to impress next. Sometimes they have to pull out their pans for celebrity chefs. Sometimes there's more than one famous face to feed. Heck, once they even had to create tasty treats for furry friends from "Sesame Street." But none of the past guest judges prepared the latest batch of competitors for the star they met on Wednesday night's episode.

In fact, when they learned their quickfire challenge would involve pancakes, most assumed the esteemed guest would be a kid -- and they were almost right, as it turned out to be everyone's favorite big kid, Pee-wee Herman.

Paul Reubens brought his beloved "Playhouse" alter ego to "Top Chef: Texas" and never broke character as he asked the chefs to right a classic Pee-wee wrong: In the 1985 film "Pee-wee's Big Adventure," he was led to believe his prized bike was hidden away in the basement of the Alamo. The problem? The Alamo doesn't have a basement.

To restore Pee-wee's faith in the Alamo, the chefs had to deliver a meal (on their own red wheels) capable of washing away the bad bike memories. Several of the contestants rose to the challenge, but one simply didn't have what it takes to please Pee-wee's palate.

In the end, Grayson, who dared to offer him runny-egg-stuffed chicken (heavy on the Gorgonzola), packed her knives and pedaled back home.

What did you think of Pee-wee's "Top Chef" appearance? Share your thoughts on our Facebook page.

Also in The Clicker:

• 'American Idol' finds the eclectic -- and the gross -- in Portland
• New trailer for 'Walking Dead' return looks bloody good
• Letterman's prediction: Stern will make America's 'Talent' cry
• Lisa Kudrow uncovers a long line of Sheen family rebels

Bravo

Morgan Wilson as he appeared on "Top Chef: Just Desserts."

A former "Top Chef: Just Desserts" season one contestant, Morgan Wilson, was indicted on Oct. 6 on three second-degree felony counts of possession of child pornography in Plano, Tex., according to The Plano Star-Courier.

The 38-year-old was under investigation for some time. According to the Star-Courier, police searched his home in September 2010 "after undercover investigators received several file transfers from Wilson's computer via Limewire." The files allegedly contained photos and videos of young children engaged in improper acts.

Wilson was arrested Dec. 7.

According to TODAY.com contributor Andy Dehnart's website, RealityBlurred.com, Wilson was not a pleasant contestant on the show, aiming homophobic and violent comments at other competitors. (Warning: link contains strong language.) The site also reports that Wilson often spoke of his then 7-year-old son.

The investigation of Wilson occurred while season one of the reality series was airing, though his arrest and subsequent indictment came after the first season ended.  A Bravo spokesperson had no comment.

Wilson -- who the Star-Courier said had been hired in 2007 as the executive pastry chef at Dallas' Ritz Carlton -- was released on Dec. 16, 2010, on a $10,000 bond with the stipulation that he not access any computer without monitoring software. He is scheduled to appear in court on Oct. 27.

Share your thoughts on our Facebook page.

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By Liane Bonin of HitFix.com

Whoot! It’s the finale of “Top Chef”! I’ll be honest; I’m rooting for Richard. I’m sure Mike is very talented and he only sweats into some of the food he cooks and he doesn’t steal recipes that often, but really, he’s not a contestant I can get behind. Richard has stuck-in-the-80s hair and he’s clearly so neurotic it must be hell to be married to him, but I love the fact he makes crazy food that sounds disgusting but must be good, as he’s gotten this far. But enough rooting. Let’s get on with it!

Tom and Padma announce the final challenge – each of the two finalists must create the restaurant of his dreams, concocting a four course tasting menu in the process. The chefs are as excited as rabid dogs, because they are ready to COOK, dammit. Mike missed his honeymoon, so he has to win. Really? Is that some kind of reality TV show bylaw or something?

Fifteen of the chefs from this season are back! And if they want to cook with one of the finalists (and I’m not convinced they do, because, hello, free trip to the Bahamas), each one must cook an amuse bouche in thirty minutes. Then, Richard and Michael will choose their teams based on a blind taste test! Bah! What tastes like Marcel so they can avoid it?

Richard picks Spike. Spike looks sad about this, because he has jet ski reservations. Richard is worried about Spike. I can’t blame him.

Mike picks Tiffani. He’s not extremely thrilled, but he thinks she can do it.

Richard picks Angelo. Richard is psyched, because Angelo was on his wish list along with Dale and Antonia.

Mike picks Jamie. He’s bummed, because Jamie moves like a turtle and likes to cook chickpeas for hours on end.

Richard picks Antonia! Yay! He’s excited but he’s worried. She just went home, so her head may not be in the game. But hey, she’s not Marcel.

Mike picks Carla. Good choice. Mike feels like he has his three angels on his team. As in “Charlie’s Angels.” I was thinking one angel, one dock worker and a tired panhandler, but I guess that’s another TV show.

They’ll be serving 70 customers and they have to design their menus right away. Mike gets lots of suggestions from his team. He says he’s open to suggestions, but we discover in one hot minute he isn’t really. He’s one step away from telling the girls to shut up and cook, you can just tell.

Read the full recap at HitFix.com.

Want to skip ahead to the winning moment? Just watch the video below.

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The last two “Top Chef All-Stars” standing, Richard Blais and Mike Isabella, will battle for the best of the best title on Wednesday night’s finale, but fans don’t have to wait until show time to get a taste of what to expect.

Blais and Isabella took part in an unofficial pre-finale challenge on TODAY to determine whose spring lasagna deserved top honors. Would it be Blais’ innovative pasta-free dish, featuring “impasta” layers of zucchini and pressed Mornay? Or would Isabella’s classic dish, complete with herbs sandwiched between sheets of pasta, win the best review?

After tasting the end results, hosts Matt Lauer and Meredith Vieira remained neutral, but Savannah Guthrie was on hand to break the tie.

“I think I like that one best,” she announced after just one bite of the “impasta” dish.

Decide the top chef for yourself by preparing the new school versus old school recipes at home, or just watch “Top Chef” tonight (at 10 p.m. ET on Bravo) to see what the judges have to say about the official final face-off.

Here’s a sneak peek of what’s to come:

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By Liane Bonin of HitFix.com

It’s down to the final three, and that means Wednesday night’s challenges are likely to be tough. Really tough. And, given the rest of this season thus far, weird. Really weird. I’m fully expecting the chefs will have to cook while trained carrier pigeons dive bomb them with frozen cilantro and little people attack their shins with crème brulee blow torches. The stunt cooking Mike, Richard and Antonia have suffered through has bordered on the ridiculous lately, so I won’t be surprised by anything.

Wolfgang Puck is on deck to oversee the Quickfire, which Padma promises will be different than anything the chefs have tackled before. Oh, joy. I’m on the lookout for pigeons. Wait, no. The chefs must pick classic Quickfires from previous seasons and assign them to their competition. Tricky!

Mike gets first pick. He picks the canned goods competition for Antonia, because it’s the toughest and most disgusting. So much for chivalry. Antonia picks hot dogs for Richard. Richard picks the one pot challenge for Mike. Richard thinks this will be challenging, and Antonia thinks he’s stupid. Mike will get to cook with any ingredient he wants in the kitchen, as long as he only uses one pot. Does Richard not realize Mike can wash out the pot and reuse it?

Mike is braising pork for his dish, which should take 3 hours but which he must complete in 45 minutes, while Richard is making bread from scratch. WTF? These guys don’t seem to understand that a Quickfire is supposed to be, um, quick.

Padma walks into the kitchen and reveals that the chefs can also assign a classic “Top Chef” twist to one of their competitors as well. They can choose among three options: cooking with one hand, finishing the dish without knives or hand tools or the double apron twist with Carla. Richard picks no utensils for Mike. Antonia chooses one handed cooking for Richard and she takes Carla for the double apron twist, which seems like a bonus to me. Mike is also thrilled that Richard stupidly picked the wrong twist for  him. Since he’d already sliced his cabbage salad, he didn’t need to use utensils for anything anyway. Richard, come on, pay attention!

Read the full recap at HitFix.com.

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By Liane Bonin of Hitfix.com

It’s down to the final four, and the chefs are becoming just as cranky and neurotic as you’d expect with the "Top Chef" title in such close proximity. Still, there’s a little time to mourn those recently ordered to pack their knives and go. Everyone liked Carla, although I’m pretty sure everyone is just glad she’s out of the game, as she was pretty stiff competition. Tiffany is sad Carla’s gone, and I’m sad that Carla’s gone instead of Tiffany. No offense, but I just don’t understand how Tiffany managed to outlast Carla, who was such a strong chef and seemed to be improving her game (at least until she got the ax). But Tiffany still has a shot at sticking around, since Antonia is second guessing herself. So, in short, the girls are falling apart and it looks like Mike and Richard are a lock for the final two. So much for girl power.

Anyway, on to the challenge! Padma and Lorena Garcia welcome the chefs to the Quickfire Challenge at the Bahamian Club at the Atlantis. Did you know Lorena Garcia is one of the investors on NBC’s “The Next Great Restaurant”? No? Well, now you do, because they just plugged the crap out of it. Oh yes, there’s a challenge, now that you’ve had time to set your DVRs to “The Next Great Restaurant”! The mark of a great chef is being able to recreate a fabulous dish over and over again without any loss in quality, or at least that’s what Richard tells us. So, the chefs are divided into teams (Tiffany and “Black Hammer” Antonia, Richard and Mike) to make 100 identical dishes. In one hour. Winning team gets five grand. Losing team makes 100 dishes. And yes, immunity is off the table for good at this point in the competition.

The boys decide to make pasta from scratch, apparently assuming that this will impress the judges. The girls are doing a beef salad, apparently assuming that putting four components on a plate will impress the judges. Richard thinks the girls’ dish shows a lack of imagination. So, pasta and Bolognese sauce, that’s innovative? Really?

During the tasting, Padma helpfully points out that each team has similar looking plates. Thank you, Padma! Irena says each team did well, but she gives it to the girls. Boo-yah! Richard and Mike are SO pissed. Tiffany relishes the in-your-faceness of the moment, and I’ve got to say, seeing Richard and Mike act like pouty little babies is pretty amusing. Yes, they made pasta. But it also looked like dog food, if we’re being honest here. I’m sure it was tasty, but get a hold of yourselves, boys.  

Read the full recap at Hitfix.com.

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By Liane Bonin of HitFix.com

It’s down to the final five, and the chefs are coming together in the Bahamas to duke it out, Caribbean style. Of course, it’s been a little while since the last challenge, as Richard has had time to slick down his hair and Mike appears to be shaped a little more like a Weeble.

Richard announces to the girls, who are the only ones who care, that his daughter is going to be named Embry Lotus. Lotus? Really? What kind of damn hippie are you, Richard? Anyway, Richard is going to be pissed if he loses AND misses the birth of his kid. If he wins, though, no big deal. Well, at least he can save some of his winnings for Embry Lotus’ therapy sessions.

All of our chefs are suitably fired up for the big cook-off. Richard wants the title. Antonia wants the title. Carla wants redemption. Mike swears a lot. And Tiffany is grateful just to be there. I think Tiffany should be grateful, because she is the last weak link still in the competition. Amazingly, someone else always seems to screw up more than she does, but that kind of luck can’t last forever.

The chefs are taken to Fort Charlotte, where they’re going to enjoy a Quickfire Challenge amidst the rusty old weaponry. Of course, it’s never just about the scenery, and the chefs find their old nemeses -- Michael Voltaggio (season 6 winner), Kevin Sbraga (season 7 winner), Stephanie Izard (season 4 winner) and Hosea Rosenberg (season 5 winner). Mike is hoping he gets to pair up with Michael Voltaggio, who won his season, as he’s a great chef. Oh, come on, Mikey! That would be fun! You don’t get to have no stinkin’ fun on “Top Chef: All Stars.”   

After Padma introduces guest judge Eric Ripert, chef/owner of Le Bernardin, she unleashes the bad news – each chef will be facing off against the winner of their previous season. If they win, they get ten grand. If they lose, their rival gets the money. Oh, and Tom has picked their primary protein, which will probably be something disgusting, like horned toads and pickled walrus. See, Mikey? No fun for you!

Anyway, the chefs peek at their proteins. Richard and Antonia (who must both battle Stephanie) get veal. Mike gets a duck. Carla gets lamb. Tiffany gets pork. The chefs run around and cook in a surprisingly friendly way. Carla is sure she can beat Hosea. Unless she screws up. Note: unless she screws up. She said it, people. So, Carla promptly screws up her rice by tossing it into a pan which has no hope of reaching the right temperature. Oh, Carla! Antonia is also having temperature issues. Maybe the producers shouldn’t be so cutesy with locations, as it’s not really fair to lose a competition because your equipment blows.

Read the full recap at HitFix.com.

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By Liane Bonin of HitFix.com

Five chefs remain – and one of them is Tiffany. Huh. Richard can’t believe Dale went home last week, neither can Tiffany and for that matter, color me stumped, too. What no one says (except for Tiffany) is that everyone was pretty sure she was packing her knives last week, as she’s seemed to be circling the drain for a while now. I’m not saying she isn’t talented, but some of her dishes have seemed, if not inedible, a little rough. At this stage in the competition, the bar has been raised awfully high and I’m just not sure she’s firing on all burners, so to speak.

Anyway, the chefs are wandering around the apartment, trying to sort out what those infernal judges are up to. Antonia thinks Padma’s going to show up at the apartment. Two seconds later, Padma shows up at the apartment. Zoinks! Padma orders everyone up to the roof and reveals the Quickfire will be taking place at Ellis Island.

Or so she implies. The poor little chefs climb aboard the ferry to Ellis Island only to discover, mwhahaha, the Quickfire will actually be taking place on the ferry. And they have to make something edible out of the disgusting crap that passes for snacks on the ferry. I’m sorry, but I don’t think this is even fair. I mean, anyone who’s been to Ellis Island has seen the snack bar and, unless so starved they’ve started to eyeball their own foot as a food source, walked (or weaved) right past it. Richard says blech, and I agree. Seriously, this is like asking the chefs to make a meal out of what they find in a garbage disposal.

The poor little chefs wait for the horn to blow, signaling the beginning of the challenge, then scurry like rats to find something that isn’t entirely disgusting with which to work. Richard pulls an MRE (meal ready to eat) bag out of his kit, which he plans to use to cook his food while everyone else battles over the microwave. I can’t decide if this is crafty or cheating on Richard’s part. But I guess it’s just a cooking apparatus and thus really no different than a special knife or other gizmo.

The ferry arrives at Ellis Island and Padma boards with guest chef Dan Barber, co-owner of Blue Hill. Wow, Dan is really taking one for the team on this challenge. He’s all about sustainable food and now he’s going to eat what looks like school lunch leftovers.

Richard makes little hot dog banh mi sandwiches which don’t look half bad. They don’t look half good, either, but considering what he’s working with, good job. Tiffany makes nachos and popcorn — oh, she dresses up the popcorn with some dried fruit. Wow, that’s what I call trying, Tiffany. Mike makes hot dog bun soup, which he admits he wouldn’t feed to his cat. Carla makes an orange salad with a sprinkling of dried fruit and rosemary essence. Where’d she get rosemary essence? Clever, Carla. Antonia made a cheese sandwich. Although it looks kind of tasty, Antonia isn’t going to win points for originality, either.

On the bottom, Tiffany’s nachos and Mike’s soup. Richard, Antonia and Carla are on top. The winner is… Carla. Go, Carla! Richard is bitter, because he feels Carla just made stupid orange salad. Don’t be a baby, Richard. If you haven’t learned that the judges always choose what tastes best over originality, you haven’t been paying attention.  

Read the full recap at Hitfix.com.

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By Liane Bonin of HitFix.com

We are down to the final six and it seems our beloved chefs are getting a little freaked out. Take Tiffany, for instance. She’s wearing make-up in the hopes it will improve her performance. Oooookay. Either CoverGirl has come out with some magical eye shadow (and you’d think they’d be selling the crap out of it), or Tiffany’s putting too much faith in make-up.

We get to see the chefs noodling around the condo, and Richard is showing Mike his sketchbook. He’s filled up two little books with recipes he’s dreamed up. He even makes little sketches, which is just adorable or kind of compulsive, though you can’t argue with the results. Mike looks over Richard’s shoulder and admires Richard’s attention to detail. This does not seem like a significant detail, but it is. Remember this moment, my friends.

Anyway, time for the Quickfire Challenge! Paula Deen and “her beautiful hair” (that’s according to Carla, because I’m not all that impressed by the big, shellacked, wiggy look) are in the house. And the challenge is to use a deep fryer. Personally, I was hoping Paula would make everyone cook something using butter as the main ingredient. I could see some little butter castles or Great Walls of Butter or something. And Richard would make nitrogen-fried butter wads.

Paula reveals that if it’s food, you can fry it. To wit, she has fried mac and cheese, lasagna and balls of butter. See, butter! The winner gets five grand for their fried thing and the judges get high cholesterol for eating it. It’s a win-win!

Paula tells the chefs to get a goin’ (or something equally Southern-fried). Carla gets to the fridge first and actually steps in front of another chef! Yes, she says, “Sorry!” in a chirpy little voice, but it’s good to see Carla showing some gumption instead of being all Zen and getting stuck trying to fry leftover chicken stock or something.

Mike decides he’s going to fry up some chicken oysters (a chunk of chicken that can only be found at the top of the thigh bone) and he plans to place them in oyster shells. He then admits to ripping off the idea from Richard. Mike seems to think this is a swell way of coming up with an original recipe. Dude, this isn’t “Hell’s Kitchen,” you’re supposed to be operating at a higher level. He blabbers something about how he’s seen this recipe before and Richard isn’t all that and all’s fair in love and cooking or some such crap, but I think Mike’s crossed the line.Sure, elbow another chef out of the way, take all the cilantro and refuse to share -- those aren't the nicest ways to get ahead on "Top Chef," but fine. Stealing a whole recipe? Oh, hell no. 

Read the full recap at HitFix.com.  

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With a row of deep fat fryers at the ready, “Top Chef: All-Stars” contestants will have to put together some deconstructed down-home tastes to please Food Network star Paula Deen.

Yes, the creator of the Lady’s Brunch Burger (that would be a beef patty, a fried egg and two strips of bacon sandwiched between two glazed donuts) and fried wads of butter (not a joke) will be on-hand to to judge the next Quickfire challenge.

This should be interesting…and greasy.

“Top Chef: All-Stars” airs Wednesday night at 10p.m. ET on Bravo.