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    Foodie News

    Uchi to open another Austin restaurant with different concept, new chef andlower price point

    Sarah Rufca
    Nov 14, 2012 | 10:21 am
    • Uchi is cooking up a new concept in Austin.
      Uchi Houston/Facebook
    • Jack Yoss, who recently spent time cooking in Bali, has been tapped to helmUchi's new, more casual concept.

    For the first time since 2010, the culinary powers behind Uchi are planning a new restaurant concept. The name and location have not been confirmed, but director of culinary operations Philip Speer describes the forthcoming Austin restaurant as "something more casual" with a lower price point.

    "It's something Austin's never seen — kinda different and cool," Speer says.

    Owner Tyson Cole confirms the news, adding that the new restaurant will be a fast-casual Southeast Asian kitchen.

     

      Owner Tyson Cole confirms the news, adding that the new restaurant will be a fast-casual Southeast Asian kitchen.

    Jack Yoss will helm the new restaurant. Yoss, a recent addition to the Uchi family, got his culinary start at Chinois in Las Vegas and caught the attention of owner Wolfgang Puck. Yoss moved to Puck's Postrio restaurant in San Francisco and rose to chef de cuisine before his executive chef stints at NineThirty in Los Angeles and Portland's late Ten 01.

    After traveling around the country and the globe, Yoss has spent the last couple of years in the kitchen of the W Retreat & Spa on the Indonesian island of Bali, so he's bringing some of those Southeast Asian flavors into his new job.

    The original Uchi opened in 2003, followed by Uchiko in 2010 and Uchi Houston in early 2012. This will be the second new restaurant for Uchi this year.

     Rumors circulated in September that Uchi was coming to Dallas, but Uchi publicist Sam Davidson told Eats that they were "looking into" opening a restaurant in Dallas, and it would be at least a year out.

    unspecified
    news/restaurants-bars

    Bubbly News

    Perry's launches rare private-label champagne at Dallas-area locations

    Teresa Gubbins
    Jul 25, 2025 | 4:33 pm
    Perry's Steakhouse Champagne
    Perry's
    Perry's Steakhouse Champagne

    Champagne lovers seeking a rare new sip of the real thing can hit Perry’s Steakhouse & Grille, the Houston-based restaurant chain, which is celebrating its 46th anniversary in an especially bubbly manner: with an exclusive new Perry’s Reserve Premier Cru Champagne.

    According to a release, Perry’s has collaborated with the family-owned Maurice Philippart Champagne House, who've been crafting fine Champagne in France since 1827, to produce its own brand name grower’s Premier Cru from the esteemed village of Chigny-les-Roses near Reims.

    The result: a Perry's label Carte d'Or Premier Cru, offering a golden hue and fine bubbles, with notes of white flowers and a citrus finish.

    Perry's began offering it in July at all locations including Dallas at 2100 Olive St., Frisco at 2440 Parkwood Blvd., and Grapevine at 2400 W. SH-114.

    Doing a special house label wine is not new for Perry's; they already have a Perry's-labeled Reserve Chardonnay, Rose, Pinot Noir, Cabernet Sauvignon, and Big Red (a Bordeaux varietal Blend), made via partnerships with wineries based in California.

    But the Champagne represents a different kind of partnership, says Perry's chief strategy officer & chief marketing officer Lesa Sorrentino.

    "We partnered with Maurice Philippart because they claim eight generations of tradition, and when we sat down with them, we loved the wine," she says. "They're entrenched in French culture and in the Champagne region where they're a recognized name. But they're not as well known in the U.S. We're the first importer to partner together with them, and we were excited not only about the opportunity to showcase this historic house, but also for the opportunity to create a premier cru with them."

    Founded by Maurice Philippart, the house began as a small-scale operation, with Maurice focusing on cultivating his vineyards in Hautvillers, a village famous for its historical association with Dom Pérignon. The estate’s vineyards are primarily planted with the three main Champagne grape varieties—Pinot Noir, Pinot Meunier, and Chardonnay—each contributing to the house’s distinctive blends.

    At Perry's, the Champagne is available by the glass, in a standard 5-oz pour as well as a larger 7.5-oz pour, and is also available by the bottle, for $130, a relative steal by bubbly standards.

    "We really wanted to offer premier cru quality at an approachable price point," Sorrentino says.

    However you order, you'll get a complimentary Perry's Champagne Biscuit, a delicate, crisp cookie dusted in powdered sugar. It's their version of a centuries-old confection called the Biscuit of Reims, also called Biscuits Rose, also called just plain old "pink champagne biscuit."

    The biscuit — which has a unique texture … airy but crunchy, a light rose color, and a delicate flavor — is a tradition that that dates back to the 1600s. You're encouraged to dunk it into the Champagne or tea, with its main appeal seemingly that it's pink.

    "It's a fun adventure for us that also highlights the fact that Champagne is more versatile than many people realize,” says Perry's Beverage Director Paige Stroud. “It’s not just a toast at the start of the evening. We’re showcasing how beautifully it pairs not only with the seafood but also our signature steaks and our famous pork chop.”

    If you act fast, you can sample Perry’s Reserve Premier Cru Champagne as part of a Reserve Anniversary Wine Flight for $20, which includes three 2-ounce pours of Perry’s Reserve Premier Cru Champagne, Chardonnay and Rosé for a broader tasting experience — but it's available only through July 31. The Champagne and the pink biscuit will be available indefinitely.

    wine
    news/restaurants-bars
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