No hairy situations or Boy Scout trials here. Top Knot from Uchi is finally here and I have all the scoop to share!
The modern American concept upstairs from Uchi, Top Knot, announced today that it will open on Wednesday, February 3. The menu showcases its Asian roots with tastes and influences from southeast Asia, Latin America, and Japan. The menu offers categories including Snacks, Buns, Hand Rolls, Vegetables, Crudos, Meats & Fish, and Desserts with a full bar cocktail menu.
The menu was created by Chef de Cuisine Angela Hernandez with inspiration from Chef Owner Tyson Cole and his signature style of blending delectable new flavors and influences to create original and accessible cuisine. Top Knot’s bar program includes Japanese whiskey, draft beer, sake and wine on tap, and a collection of inventive cocktails.
“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,” notes Chef Hernandez. “At the end of the day, we wanted to create food that is craveable, food that we ourselves would want to eat. Our hope is that these simple and vibrant dishes will make guests want to come back time and time again.”
“I’m excited about this restaurant,” says Chef Cole. “It’s an easy and fun neighborhood spot with a bright, playful atmosphere. The food is delicious. Top Knot is in excellent creative hands with Chef Hernandez.”
The opening dinner and beverage menu will feature:
SNACKS
Yucca Chips – black lime, togarashi, edamame hummus
Crispy Sunchokes – horseradish, crème fraîche, lemon
Chicken Kimchi Karaage – asian pear, jalapeño, mint
Berkshire Pork Ribs – apple kombu, coriander, mint
BUNS
Hot Fried Chicken Bun – pickle, cornichon gastrique, parker house roll
“Tiger Cry” Bao – short rib, cilantro, cucumber, carrot, steamed bun
HAND ROLLS
Crunchy Spicy Tuna – avocado, cucumber, uchiracha
Pickled Shrimp – chicharron, tiger cry, cilantro
Veggie Bánh Mi – pickles, asian pear, jalapeño, daikon, cilantro
Yellowtail – tobiko, avocado, yuzu
VEGETABLES
Farro Bowl – sunflower seed, vegetable crudo, greens
Sweet Gem Caesar – garlic bread crumb, bottarga, reggiano
Fennel and Apple – walnut, treviso, cantalet cheese
Brown Butter Beets – chardonnay, garlic, olive oil
Gai Lan – white ponzu, chili, crunchy garlic
CRUDOS
Hamachi Crudo – cucumber, grape, hazelnut
Branzino Crudo – young thai coconut, yuzu kosho, mint
MEATS & FISH
Miso Brown Sugar Salmon – black garlic dashi, bonito, negi
Crispy Pork Katsu – cabbage, apple, miso mustard
Thai Shellfish “Carta Fata” – tom yum, coconut, thai chili
Diver Scallop – carrot, persimmon, pumpkin seed granola
Miyazaki A5 Striploin – matsutake, radish, maldon sea salt
Whole Fried Fish – nam pla, black lime, green papaya
DESSERTS
Asian Cobbler à la Mode – pear, candied walnuts, puffed rice, golden raisins, miso ice cream, caramel
Beer Ice Cream Sandwich – chocolate chip, Asahi black lager, sesame
Chocolate Marshmallow Ganache – candied ginger, granola corn flakes, marshmallow schmear
Thai Strawberry Shortcake – mochi, crème fraîche, strawberry coulis, thai basil sorbet
Homemade Ice Cream – seasonal flavors
Cocktails
Fox’s Wedding
Shirakabe Gura saké, Hangar 1 Citron Vodka, cranberry, grapefruit
Pegu Club
Hendrick’s gin, Pierre Ferrand orange curaçao, lime, cucumber
Sparkling Shrub
Lunetta prosecco, apple cider, pear, thyme
Birdhouse Bramble
Deep Eddy vodka, raspberry, thyme, Fee Brothers peach bitters
Dark Ernest
Gosling’s rum, orange, lime
Tongue-Cut Sparrow
Espolon tequila, Chambord, vanilla, ginger ale
Mezcal Mule
Montelobos mezcal, Maine Root ginger beer, passion fruit, agave nectar
M Streets Armistice
Bulleit bourbon, green chartreuse, Luxardo cherry, sweet vermouth
Located Uptown on the corner of Maple Avenue and Randall Street at 2817 Maple Avenue and above Uchi, Top Knot will open early 2016 with dinner and a full bar offering, with brunch opening in early spring and lunch to follow soon thereafter.
