Hai Hospitality, the award-winning restaurant group based in Austin, Texas, announced today plans to evolve the space above Uchi currently known as Top Knot. On January 14th Top Knot will close after brunch service and reopen as Tyson Cole’s Uchiba on January 31st. Uchiba combines “Uchi,” which means house in Japanese, and “Ba,” the word for bar. The name sets the tone for the extension of the Uchi space downstairs to the bar and food destination upstairs.
“We’ve noticed how our guests love to meet at the bar at Uchi, have drinks and share a few small dishes,” offers Owner and Executive Chef Tyson Cole. “My recent travels to Japan inspired me to explore some new possibilities with a bar concept that incorporates elements of Uchi yet expands that into cocktail experience,” continues Cole. Continue reading
Top Knot’s Uncommon Ramen Series started in 2015 as a limited-run guest chef pop-up, and launched into a monthly series as a result of the popularity among guests. Taking place the last Monday of the month, the 2017 series has seen a varied roster of notable guest chefs, from Hai’s own Founder and Owner, Chef Tyson Cole, to BBQ legend, Aaron Franklin. Continue reading
Epic F&B, a Dallas-based hospitality group, announces it has hired ANGELA HERNANDEZ as Executive Chef of FINE CHINA at The Statler, an iconic downtown Dallas hotel and residences development opening later this year.
Formerly Chef de Cuisine of high-profile Dallas restaurant Top Knot, Hernandez will lead the kitchen at Fine China, a full-service restaurant offering Pan-Asian-inspired cuisine.
In addition to lunch and dinner, Fine China will feature a cocktail bar offering sake, Japanese whiskies, and high tea. The space will feature communal seating as well as private dining rooms.
Top Knot, the new modern American restaurant with Asian roots that features shareable plates with market ingredients and flavors from Southeast Asia, Latin America, and Japan, will host Guest Chef Philip Speer for the final installment of the summer on Monday, August 28th.
Top Knot’s Uncommon Ramen Series started in 2015 as a limited-run guest chef pop-up. Guest reaction to the series was so positive that the restaurant launched a monthly series and christened the last Monday of the month “Uncommon Ramen”. The 2017 series has seen a varied roster of guest chefs, from Hai’s own Founder and Owner, Chef Tyson Cole, to BBQ legend, Aaron Franklin. Continue reading
Top Knot, the new modern American restaurant with Asian roots that features shareable plates with market ingredients and flavors from Southeast Asia, Latin America, and Japan, and just hosted Chef Stephan Pyles of Flora Street Cafe in the last installment of the Top Knot Summer Ramen Series on Monday, June 26, Chef John Tesar will be on hand July 31, and Chef Mei Lin for final installment of the summer on Monday, August 28.
“The Summer Ramen Series gives us a chance to collaborate with other chefs, brewers, and farmers for one night to create something fun and special for our community,” comments Top Knot’s Chef de Cuisine Angela Hernandez. Continue reading
by Steven Doyle
A visit to Top Knot reaped plenty of dining rewards. This is a fantastic casual and more playful version of its downstairs sister restaurant, Uchi. The menu is fun, with stunning presentations from chef Angela Hernandez.
Hernandez has a Korean mother and Mexican father, so it was not uncommon for frijoles and kimchi to share space at her childhood dinner table, thus laying the groundwork for a love of the blend of cultural influences in food. Continue reading
by Steven Doyle
If you have followed the history of the seriously talented chef Misti Norris you will understand that this chef understand flavor. And when we get to the crux of what chefs do is create and layer flavors to delight our ever yearning palates. This was the experience Monday where Norris was featured at Top Knot at one of their monthly UnCommon Ramen sessions which began in 2015 as a limited-run guest chef pop-up where a portion of the ramen price benefits No Kid Hungry. Continue reading