Uchi’s Sister Restaurant Goes Ramen Crazy

and Reservations Will Be More Coveted Than Ever

By Karlie Morris // Jun 15, 2016

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Top Knot is perched above Uchi on Maple Avenue.

The drink menu features custom cocktails and a selection of red, white and rosé wines, plus a wide range of beers and saké.

Grab a table in the dining room, or opt to sit on the patio this summer.

Angela Hernandez (Photo by Logan Crable)

Justin Holt (Photo by Emily Loving)

Earlier this year, when we first visited Top Knot, the Asian fusion eatery sitting pretty atop sister restaurant Uchi, we were immediately impressed by the flavor-packed small plates (hot fried chicken bun, yucca chips, vegetable crudo) and collection of local, national and international brews. This summer, the restaurant ups the ante with its new Ramen Series, a three-part event kicking off this month.

Top Knot chef Angela Hernandez will pair her culinary prowess with that of three other local chefs to present different variations of ramen ($12 each) and $3 Community Brewing beers for one evening in June, July and August. A portion of each night’s proceeds will go towards No Kid Hungry.

First up: Lucia chef Justin Holt joins Hernandez on Monday, June 27 from 6 to 9 pm. Holt will showcase his interpretation of Tonkotsu ramen, a broth highlighting locally sourced ingredients — poultry from Windy Meadows, eggs from Vital Farms and handcrafted alkaline noodles, plus pork chasu, scallion, marinated eggs and ramp/ginger mayu.

Other available dates are Monday, July 25 from 6 to 9 pm, and Monday, August 29 from 6 to 9 pm. Limited reservations are accepted.