Famed chef Tyson Cole opens a third branch of his Austin-based sushi-eria Uchi, in a sleek wood-paneled building on Maple Avenue. Menu-wise, the Dallas branch includes items from both Uchi and sister concept Uchiko, with fish both hot and cold, plus sake and wacky desserts such as the one with fried milk. Prices aren't cheap; you must pay for the opportunity to eat celebrity chef-conceived raw fish. You'll likely wait for a table too, but there's a lobby designed for that. Seeing and being seen is all part of the Uchi plan.