Austin-based Uchi Restaurant Group has a new concept called Top Knot, which will premiere in Dallas in early 2016. Top Knot will open on the second floor of the Dallas branch of Uchi, which debuted on Maple Avenue in June 2015.
A release calls Top Knot the sixth restaurant in the Uchi family, along with the original Uchi and Uchiko in Austin, Uchi in Houston, and St. Philip. Chef and team announcements will be made "in the next few weeks."
The Top Knot menu consists of shared small plates, which will give a "playful nod" to its downstairs sibling. The food will bring together flavors from across Asia and farther afield. Specific menus will be shared "in the next few weeks."
The announcement follows a recent appearance in Dallas by Uchi founder Tyson Cole, who was at Park & Palate, the foodie festival that came to Klyde Warren Park on September 25-26.
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.