This March Hai Hospitality will launch its fifth annual Hai for Her programming in celebration of Women’s History Month. From Sunday, March 8, through Tuesday, March 31, at Uchi and Uchiko Dallas, guests can order a featured Banana Sundae, with a percentage of proceeds benefiting Girls Inc. The Banana Sundae includes banana sorbet, candied coconut, coconut caramel, crispy plantains, black sesame salt, and bruleed banana for $11.
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Hai Hospitality’s restaurants — Uchi, Uchiko, and Uchibā — are kicking off the holiday season with special limited-time offerings perfect for dining, gifting, or treating yourself. From festive sushi boxes to indulgent Karaage + Caviar and exclusive gift card promotions, there’s something for every foodie on your list.
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Hai Hospitality, the restaurant group behind Uchi, Uchiko, Uchibā, and Loro, is introducing its first house sake this fall in collaboration with Brooklyn Kura, New York’s pioneering sake brewery. The new release, Better Together, is a Junmai Ginjo set to debut October 1 at Uchi, Uchiko, and Uchibā locations in Texas before rolling out to the group’s restaurants in California, Pennsylvania, Florida, Colorado, and Arizona later this year. It will also be available at Brooklyn Kura’s taproom in Brooklyn.
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Choosing the right venue for a first date can set the tone for what could be a blossoming romance. In Dallas, a city known for its vibrant culinary scene, finding the perfect spot can feel overwhelming. To ease your decision, here are the top three restaurants in Dallas that promise to create an unforgettable first date experience.
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Something sweet has just landed at Uchi! Excited to share that Hai Hospitality’s award-winning flagship restaurant, Uchi, has officially launched Ice Cream by Uchi, with their inaugural flavor, the Fried Milk, inspired by one of the restaurant’s most beloved dessert items.
Created by Executive Pastry Chef Ariana Quant, the Fried Milk Ice Cream is made of sweet cream ice cream mixed with salted fudge, dulce chocolate-covered cornflakes and blondie pieces.
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If you’re trying to understand what sashimi is, and whether it’s the same thing as sushi, don’t worry you’re not alone. We’ve got you covered. We’ll even give you the lowdown on how to eat it.
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Hai Hospitality today announced the appointment of D/FW native Rhonda McCullar to Chef de Cuisine of Uchi Dallas and upstairs concept Uchibā, effective immediately. Chef McCullar, known for being a vegetarian who creates protein dishes with the skill and deftness of her meat-consuming culinary counterparts, now leads the kitchens of both Uchi and Uchibā in Dallas.
“Rhonda has steadily risen through the ranks at Uchi since she came on board as a stage in 2015, surpassing expectations in every new role she has assumed,” commented Founding Chef and Partner Tyson Cole. “Her compassion and leadership skills are matched only by her talent. I am looking forward to seeing great things from Rhonda in this new role.”
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Hai Hospitality announced today that Loro, the Asian Smokehouse and Bar, will open its second location, at 1812 N Haskell (corner of Haskell and Munger) in old East Dallas, to the public on Thursday, July 5, 2021. Loro, a culinary partnership between Pitmaster Aaron Franklin and Chef Tyson Cole, is part of Hai Hospitality, the restaurant group that counts Uchi and Uchiko in Austin; Uchi in Houston; Uchi and Uchibā in Dallas; Uchi in Denver; and Uchi Miami among its concepts. Loro is Aaron Franklin’s first restaurant venture outside of his acclaimed, award-winning Franklin Barbecue in Austin.
Like the original Loro, which opened in Austin in April 2018, Loro Dallas will feature a variety of dishes created by James Beard Foundation Award-winners Chef Tyson Cole and Aaron Franklin that balance Southeast Asian flavors with the rich texture of traditional Texas BBQ.
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