The arrival of Top Knot, Uchi's more casual (and boozier) upstairs neighbor officially opens its doors next week, and Eater's got a glimpse at the latest concept from Tyson Cole's Uchi Restaurant Group.
Chef Angela Hernandez will lead the kitchen at Top Knot, focusing on Asian-insipred cuisine, including hot fried chicken buns and chicken kimchi karaage. Diners can also look forward to hand rolls, seasonal crudos, and a rotating selection of housemade ice creams available on the dessert menu.
Unlike Uchi, Top Knot will serve cocktails, like the Fox's Wedding, mixed with Shirakabe Gura saké, Hangar 1 Citron Vodka, cranberry, and grapefruit. A smoky Mezcal Mule updates the copper mug classic's traditional recipe with uber-trendy Montelobos mezcal.
Top Knot officially opens its doors on Wednesday, February 3. Notably, Top Knot will only accept reservations for parties larger than six people, so be prepared to wait for a table.
