Top Dallas Restaurant Shutters for Good, Setting the Stage for New More Casual Uchi Project

Top Knot is closing its doors for good after brunch on Sunday, January 14 – but it’s not all bad news. Today, Austin-based restaurant group Hai Hospitality revealed big plans for the space above Uchi.

The Dallas restaurant is being rebranded and will reopen on January 31st as Tyson Cole’s Uchiba.

The new eatery, which name combines the words “house” and “bar” in Japanese, will offer a more casual, beverage-focused experience than the dining room downstairs.

“We’ve noticed how our guests love to meet at the bar at Uchi, have drinks and share a few small dishes,” owner and executive chef Tyson Cole says in a statement.  “My recent travels to Japan inspired me to explore some new possibilities with a bar concept that incorporates elements of Uchi yet expands that into cocktail experience.”

Helping to realize the new concept is Uchi chef de cuisine Alex Astranti. He will lead the culinary direction for Uchiba in addition to his duties at Uchi. The menu will include a familiar items from Uchi’s menu as well as some new offerings.

The space will be remodeled, and outfitted with a full sushi bar and yakitori grill.

Uchiba will carry on Hai’s popular Uncommon Ramen series, and will continue to serve brunch.

The rebranding comes a few months after Top Knot’s former chef de cuisine Angela Hernandez left her post to become executive chef of Fine China at The Statler hotel.