The dubiously named Top Knot, the casual restaurant that will reside on the second floor of Uchi, has an opening date: February 3.
The theme will be tastes and influences from southeast Asia, Latin America, and Japan with a menu created by chef de cuisine Angela Hernandez, with inspiration from chef-owner Tyson Cole. The bar program will include Japanese whiskey, draft beer, sake and wine on tap, and a collection of inventive cocktails.
Hernandez says in a release that Top Knot follows a precedent set by Cole at the original Uchi.
"We are following that path at Top Knot, with playful interpretations of Asian dishes that meld well with other culinary influences," she says. Good answer.
The opening dinner and beverage menu will feature snacks such as yucca chips, crispy sunchokes, chicken kimchi karaage, and pork ribs.
There'll be buns and hand rolls and salads and vegetables such as brown-butter beets.
Entrées include miso brown sugar salmon, pork katsu, Diver scallop, Miyazaki A5 strip loin, and a whole fried fish.
Cole always likes sweets, and there are five desserts: Asian cobbler a la mode, beer ice cream sandwich with Asahi black lager, a chocolate marshmallow ganache, Thai strawberry shortcake, and house-made ice cream.
It'll open with dinner but eventually add brunch and lunch. Maybe by the time lunch is added, it will change its name. Maybe Man Bun or Mohawk.