Last month, we learned that Chef de Cuisine Angela Hernandez would be leading the kitchen at the mysterious Top Knot, Uchi’s more casual upstairs sibling, officially has an opening date. Perhaps more importantly, they’ve also released details on the menu – and it looks like a killer.
The menu at Top Knot will focus on small plates, with snacks, buns, hand rolls, veggies, and meats and fish on offer. Hernandez worked with Uchi’s benevolent overlord Tyson Cole to develop the menu, which will feature snacks, buns, hand rolls, and vegetables influenced by Asian, Latin American and Japanese cuisine.
Top Knot will also capitalize on the hot chicken trend with their hot fried chicken bun, served with pickles and cornichon gastrique. On the snacks menu, diners will find spiced yucca chips, deep-fried chicken kimchi karaage, and Berkshire pork ribs garnished with apple kombu. More substantial plates include an A5 Miyazaki striploin, whole fried fish, and pork katsu.
“Chef Cole created something special at the original Uchi, and we are following that path at Top Knot, with playful interpretations of Asian dishes that meld well with other culinary influences,” Hernandez said via press release. “At the end of the day, we wanted to create food that is craveable, food that we ourselves would want to eat.”
Unlike Uchi, Top Knot will also offer a cocktail program in addition to draft beer and sake and wine on tap. Libations include a smoky mezcal mule and the "M Streets Armistice," mixed with Bulleit bourbon, green chartreuse, Luxardo cherry, and sweet vermouth.
Top Knot will officially open its doors for dinner service on Wednesday, February 3. Brunch and lunch service are planned for later this spring.