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
Filed under Steven Doyle
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
Filed under Steven Doyle
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
Filed under Steven Doyle
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
Filed under Steven Doyle
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
Filed under Steven Doyle
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
Filed under Austin, restaurant news, Restaurant Opening, Robin Folmar
