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.
Continue readingTag Archives: Uchi
Rhonda McCullar Promoted to Chef de Cuisine of Uchi Dallas and Uchiba
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.”
Continue readingFiled under Steven Doyle
Loro Projected to Open July 5th
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.
Continue readingFiled under Steven Doyle
Hand-crafted confections by Uchi Chef Britt Castro
Hai Hospitality announced today that they would start taking orders for the third installment of their hugely popular sweet box, the Mother’s Day edition, starting April 26th. Executive Pastry Chef Ariana Quant developed the Sweet Box idea during the Covid pandemic as a way to offer confections curbside for their guests and plans to keep offering these delectable, sweet treats a few times a year. The first box debuted for the holiday season in late 2020 and the second for Valentine’s Day 2021. Uchi Dallas Sous Chef Britt Castro crafted this Mother’s Day edition for Uchi Dallas, which will be available for $95.
The Mother’s Day Boxes will include the six entremets style petite cakes: Lemon Raspberry Cheesecake Tart; Paris Brest; Chocolate Hazelnut Opera Cake; Strawberry White Chocolate and Black Sesame Fraiser; Dark Chocolate, Almond, Mango Petite Cake; Coconut Lime and Black Tea Bombe.
Continue readingFiled under Steven Doyle
What’s Eating Your Phone?
by Steven Doyle
We like to 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 steven@cravedfw.com. A brief description and location would be super helpful. Here are this week’s selections: Continue reading
Filed under Crave, Steven Doyle
Uchi and Uchiba announce Valentine’s Day Omakases and the continuation of their Uncommon Ramen Series
Uchi , the award winning contemporary Japanese restaurant, and its sister restaurant , Uchibā
Friday, February 12 – Sunday, February 14, 2021
5:00pm – 11:00pm
In-restaurant reservations can be made at (214) 855-5454. A credit card will be
required to reserve. All tables will be available for advance reservations only.
Curbside pick-up orders for Uchi can be placed up to three days in advance of pickup through Aloha.
Continue readingFiled under Crave, Steven Doyle
