The highly anticipated Dallas outpost of Tyson Cole's Austin-born Japanese wonder Uchi is still a ways off — the latest projection says later this spring — but in the meantime, here's some menu porn to tide you over.
In addition to many dishes that are holdovers from the Austin and Houston locales, Uchi Dallas will have a few new dishes only available here:
Gyuotoro Wagyu: 72-hour braised short rib served over spinach puree, with a compressed Asian pear and Thai basil terrine.
Kamo Nabe: Duck confit over crispy rice and kale topped with an egg yolk, with a Korean chili-black pepper sauce added tableside.
Lime Cream: A dessert served in a jar, with a layer of lime-fennel seed mousse with puffed rice topped off with roasted pear sorbet and "juniper compressed pear ribbons," topped with fresh herbs including fennel fronds, shiso, mint, and basil.
The Uchi team will also open a brand new bar and restaurant concept in the space above Uchi Dallas. Name and other details are to be announced, but it will seat 140 and will also be overseen by chef de cuisine Junior Borges. Per a statement from Uchi PR, "The concept will be unlike anything we've done before." Don't expect to hear much on that front until Uchi Dallas has been open for a few months, though; in the meantime, behold the full menu: