by Steven Doyle
We were told when Uchi first opened that there would be a new concept above the restaurant later this year. True to that statement, Uchi announced todaythe name of their sixth restaurant, Top Knot. Chef and team announcements will be made in the next few weeks.
The menu at Top Knot consists of shared small plates that give a playful nod to the restaurant’s downstairs sibling Uchi. The food will bring together flavors from across Asia and farther afield. Top Knot will open initially for dinner and a full bar offering, including beer, wine, and sake on tap and distinctive cocktails. Brunch and lunch will launch in subsequent months. Specific menus will be shared in the next few weeks. Continue reading
Uchi Dallas, opening in Spring 2015 on 2817 Maple, announced the menu featuring offerings from the kitchen and sushi bar showcasing Executive Chef Tyson Cole’s signature style of combining unexpected textures and flavors. Under Chef Cole’s direction, with Chef de Cuisine Nilton “Junior” Borges and Executive Pastry Chef Andrew Lewis, the menu uniquely expands the Japanese palate and tradition, pushing the boundaries of Japanese cuisine, drawing flavor inspiration from numerous points around the globe. Continue reading
Uchi Dallas is excited to announce that Chef Nilton “Junior” Borges, Jr. joins the team as Chef de Cuisine for the restaurant. Originally from Rio de Janeiro, Junior brings a unique background of fine dining from Michelin rated restaurants in New York City. Joining the Uchi family in 2014, Borges will lead the team at Dallas, along with James Beard award-winning Executive Chef and Owner Tyson Cole. Guests can expect the Japanese fare they’ve come to love from the Uchi team, while introducing surprising new flavors and influences from around the world. Continue reading
by Robyn Folmar
I was in Austin this weekend for the Texas Monthly BBQ Festival and couldn’t pass up an opportunity to finally try Uchi.
The sake apparently went straight to my husband’s head because he insisted on the ten-course Chef’s tasting menu. Normally this tough guy dry heaves at the very thought of eating Aquaman’s sea friends. His principles were quickly jettisoned as we fought over the last raw oyster with honeycrisp apple sorbet and wasabi foam. Continue reading