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
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
Hai Hospitality, the restaurant group based in Austin, Texas, announced today the location of its seventh restaurant in Denver, CO. Owner and Executive Chef Tyson Cole’s Uchi Denver, located at 2501 Lawrence Street, will mark the first time the group has opened a restaurant outside of Texas. Hai Hospitality’s current restaurants include Uchi Austin, Uchi Dallas, Uchi Houston, Uchiko, Top Knot; and Loro, which will open later this year in Austin. Continue reading
by Steven Doyle
Each week we beg the question, “What’s Eating Your Phone”? This is where we all can join in on the foodie fun by sending in your latest dining photo that has you all jazzed. These are not necessarily limited to dining out, it can be from that last dinner party. And don’t think we discriminate against libations. Send in your favorite cocktail photo, too.
To be included in a future edition of What’s Eating Your Phone, send those photos to me at email@example.com. A brief description and location would be super helpful. Here are this week’s selections: Continue reading
by Steven Doyle
Brunch is an important meal which should be considered carefully; one wrong choice and your entire week will need a reset. This was not the case when we recently chose Top Knot, the younger sister restaurant to Uchi, for our brunch of the week.
The experience is one that is serene yet engaging all at once. We expected the food to be first-rate, and of course it was, but the clean lines of the restaurant take on a different experience with the day streaming through the windows with discretion, the wood invites, and the staff is understanding that perhaps wrong choices might have been made the night before and are eager to ease any suffering. Continue reading
Uchi Dallas announced today that Chef Jeramie Robison will rejoin the Uchi family as Chef de Cuisine replacing Nilton Borges beginning Wednesday, January 6. Robison began working with the Uchi Austin team in 2012, and was named Chef de Cuisine in 2013 before moving to Dallas and becoming Executive Chef at Shinsei in 2015. Continue reading
The owners of Uchi Restaurant Group announced today that Chef Angela Hernandez joins the Top Knot team as Chef de Cuisine. Originally from Austin, Hernandez brings an impressive skill set with six years of experience in New York City including time under Chef Gordon Ramsey before moving to Los Angeles to work at The Bazaar by Chef Jose Andres. Hernandez, who joined the Uchi family in 2014, will lead the team at Top Knot, along with James Beard award-winning Executive Chef and Owner Tyson Cole. Continue reading