After opening earlier this year, Uchi quickly became Dallas’ hottest restaurant. When the Tyson Cole-led restaurant team behind this year’s Dallas Morning News Restaurant of the Year announced that they would be bringing a second concept to Dallas, just upstairs from Uchi. Details on the concept’s direction have been, up until this point, largely fuzzy.
Now, though, it’s officially time to get excited about Top Knot.
Yesterday, the owners of Uchi Restaurant Group announced via press release that Chef Angela Hernandez will lead the kitchen at Top Knot at Chef de Cuisine. “The idea behind Top Knot is to bring sharable plates featuring playful dishes in a relaxed atmosphere,” said Uchi executive chef Tyson Cole in the release. “Our hope is that Top Knot becomes a neighborhood fixture where you can eat at the bar, come with a date or relax on the outdoor patio for drinks and dinner with friends.”
Hernandez brings an impressive resume to Uchi. After studying at the Texas Culinary Academy, she moved to New York City and worked alongside Chef Gordon Ramsay and Chef Paul Liebrant. From there, Hernandez moved to Los Angeles and worked at Bazaar by Jose Andres before becoming executive chef at Flores. She made the move back to Austin to work at Uchiko in 2014.
At Top Knot, diners can expect a “playful” menu with plenty of shareable plates, plus the occasional hat tip to their sibling restaurant downstairs. Top Knot will first open for dinner and add brunch and lunch service later next year.
The announcement of Hernandez as chef de cuisine did not, however, provide any additional details on when Top Knot will open its doors. Uchi Restaurant Group projects an “early 2016” opening. As Eater reported last month, servers for the concept will begin training in January of next year.