Uchibā is hosting a one-night-only special Whisky & Wagyu event featuring cocktails and a six-course dinner paired with spirits selected by spirits expert Rashidi Barrett of Beam Suntory Cocktails, who will educate attendees on the history and flavors of Japanese Whisky. The event will be hosted April 7 from 6 to 9pm and costs $175, plus tax and tip, per guest.
Rashidi Barrett has been actively immersed in the development of cocktails and education within the spirits industry for over a decade. Barrett spent more than 20 years bartending before moving into the cocktail industry. As a product of his distillery research and expertise, Barrett is writing a book devoted to broadening consumer knowledge on spirits and flavor.
Originally from the small town Pietra de’ Giorgi, located outside of Milan, Astranti credits his Italian mother as his first and most profound culinary inspiration. In 2007, Astranti received his culinary degree from El Centro College and began working in Fort Worth at acclaimed restaurants Bonnell’s Fine Texas Cuisine and Grace. Astranti later honed his culinary skills under celebrated Chef Stephan Pyles, and was named Executive Sous Chef at Stampede, eventually ascending the ranks to Executive Chef at Salvaje. Astranti joined the Hai Hospitality team at Uchi Dallas in 2015. From there, he became Sous Chef at Top Knot, where he was instrumental in the 2016 opening, and was named Chef de Cuisine of Uchi Dallas in 2017.
Limited reservations will be accepted. Reservations required. Please call (214) 855-1354 to secure your seat. When full, guests will be placed on a waiting list.