Here's a sneak peek inside the Maple Avenue space that will soon become the highly-anticipated Dallas outpost of Austin's iconic modern Japanese concept Uchi. Not content to just buy any old furniture, the uniquely modern benches and booths that will populate the space are instead being custom-built by hand. The restaurant will also feature handmade plates created by Austin's Keith Kreeger Studios.
Chef-owner Tyson Cole has appointed chef de cuisine Junior Borges, a Rio de Janeiro native who hails from NYC, to oversee the kitchen in Dallas. Joining Borges in the kitchen as a sous chef is Alex Astranti, who left his post as executive chef at Stephan Pyles' San Salvaje to join the Uchi team.
Uchi specializes in a unique fusion-y type of high-end Japanese food that's garnered it a cult following in Austin and Houston; besides sushi, sashimi, and tempura, the menu also includes unusual items like foie gras nigiri.
Uchi Dallas is slated to open this spring. Stay tuned for more as the space shapes up.