Hot Rock
Hama Chili
42 ModernLifestyles.tv
precision and labor: sliced paper-thin,
pressed into layers, then cut into little cubes.
When you put it in your mouth, the layers
slide apart pleasingly. Its tart-sweet flavor
did everything for the beef.
I could order a he-man dinner of the
Dallas dining experts; “the best fried chicken
in town” which was Korean styled sweet and
spicy. A bountiful bowl of perfectly prepared
brussel sprouts and then once again have
the Uchi manager come over to our table
with a hot rock bowl of fried rice which he
personally broke an egg over for us.
The wine list is concise and designed
to pair perfectly with the food, including
five sparkling wines by the glass. More than
a dozen sakes are available by the glass or
in larger bottles for sharing. The Bar scene
itself made a three hour dinner worth every
moment!
In early 2016, Uchi Dallas Executive Chef
Tyson Cole’s new concept,Top Knot, will
open on the second floor of the original Uchi
Dallas on Maple Avenue. The concept will
marry a playful Asian-inspired menu with
a full bar and a relaxed atmosphere. It will
feature 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. Once
again, making Tyson Cole’s second dining
experience another most anticipated in the
Dallas Dining scene.