Austin-born Japanese sensation Uchi is slated to arrive in Dallas later this spring, and the restaurant group led by James Beard-award winning chef Tyson Cole is doing everything in its power to ensure that the local restaurant community welcomes them with open arms. In a smartly calculated — and rather unprecedented — move, Uchi hosted two nights of pop-up dinners, inviting not just the usual media but practically every hot chef in town to get acquainted with its staff as well as its food.
The pop-ups were held at the former Monkey Bar space in Exposition Park:
Uchi also called upon local talent to provide the cocktails: Black Swan Saloon's Gabe Sanchez led a team that also included ice wizard and Remedy beverage director Máté Hartai and Emily Perkins (now a rep for Rémy Cointreau, she also designed the drink program at Truck Yard).
An Umeboshi (salted plum) Collins with shiso leaf:
Chef de cuisine Junior Borges led his kitchen army through several courses to give guests a sneak peek at the Uchi experience:
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Hamachi with chili and orange:
Several types of alliums with country ham and chickpea panisse:
Uchi is slated to open at 2817 Maple Avenue later this spring; the restaurant group also has plans to launch a second, brand-new bar/restaurant concept upstairs. Stay tuned for further details (and a more concrete opening date, hopefully).
