Uchi’s Boozy Upstairs Neighbor Uchibā is Here - Eater Dallas
"Yesterday brought about the opening of restaurateur-chef Tyson Cole and his Hai Hospitality group’s new accessory bar Uchibā, an upstairs fixture to Uchi that replaced Top Knot in as a little as two weeks. Directed by chef de cuisine Alex Astranti, the new location will be serving the likes of wagyu short rib meatballs and pork belly skewers on the grill, and fresh fish selections like tuna loin and Japanese sea bream, among others. A selection of Japanese whiskeys and a list of eight cocktails are being made available that incorporate these spirits alongside an array of ingredients like lemongrass, Thai basil, ume, hibiscus, lychee, black lime and sake." - JP Karwacki
