Interior Motives: Top Knot Dallas

Posted on January 28, 2016 by eatstyledallas

Feast your eyes on Top Knot. They say we eat with our eyes before our tongues and I’m drooling over the interiors at Dallas’ latest addition to the touted dining scene. Warm rich wood meets pops of color and quirky touches in the Top Knot den. Perched a floor above it’s popular sister restaurant, Uchi, this visual stunner sets the tone with its subtle nods to modern design.

If your lucky enough to score a booth, you’ll be treated to an unparalleled view of a magnificently designed dining room and bar that is sure to be bustling once doors finally open on February 3rd. There are also a selection of other tables. You’ll find everything from high chaired communal tables and large party perfect situations. On a perfect, warm (or at least bearable) day you could find yourself feasting on Chef de Cuisine Angela Hernandez’s soon the be famous Hot Fried Chicken Bun and sipping on a cocktail. This location will be the restaurant groups first foray into liquor based libations and if the space is any indicator, I am sure the playful bartenders will shine. I am told there’s even a nod to Dallas’ M Streets neighborhood with a cocktail named ‘The Armistice’. Sample the ‘Mezcal Mule’ and ‘Birdhouse Bramble’ as well!

While I was just treated to visuals for this first run around, be sure to check back for my full look at what you can expect menu wise when Top Knot opens next week!

Do It in Denim

Posted on January 22, 2016 by eatstyledallas

Shirt: Lacoste; Jeans: Paige

It’s casual Friday and normally that means donning your best pair of jeans and working your way about the city. What if we switched things up and wore the denim on our shirt instead? I’m starting to like the sound of it. While the winter blues bogs down most of the country, I’m bringing a little sunshine to your Friday style with this casual yet styled look.

I’ve always believed in blending denim into a laid back look. Something about the textures, colors and feels that denim provides really sets of a look and can keep us looking our best even when we don’t have time to coordinate a full outfit. Lacoste has perfected the art of the denim button down. By using different dyes and colors of the material, the shirt stands out and sets a more sartorial tone then your dads old denim. It’s a cool update to your basic blues. This denim button-down shirt features a slim fit and a contrast pocket. I love the soft material and the rugged stitching. Invest in denim that really sets an outfit off.

One last piece of advice, when putting together a denim driven outfit don’t be afraid to pair denim with denim. The style doesn’t always have to be the blues we know but rather can be colors of tan, burgundy or even black to mix and match your best. Experimentation is the forefront of the dapper nature of mens fashion, so don’t fear a little out of the box denim duo.

Uchi Brings ‘Top Knot’ to Dallas Food Scene

Posted on January 21, 2016 by eatstyledallas

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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.

Better for You Chicken Salad Sandwiches

Posted on January 3, 2016 by eatstyledallas

I don’t know about you, but my 2016 has been off to a great start. After spending the last bit of last year on the road, in the sky and running around like crazy it was nice to hit a reset button and get back to the basics. I’ve never been one for setting New Years resolutions. Not that I don’t like the idea of setting goals and aspiring to achieve a new standard in a certain area of my life. I suppose I just want to see tiny improvements across my life, whether health, outlook or overall happiness.

One of the most integral parts of turning over a new leaf for the new year is deciding on what I put into my body. Knowing that diets (or ‘the d word’ as we call it in our house) will never be something I can do, I strive to make tiny changes in my over all dining choices. So, in that spirit I am going to be introducing a new series every week where I will show off a ‘better for you’ recipe that we can all make in a snap at home.

I decided to kick things off with a near and dear recipe for open faced tarragon chicken salad sandwiches with roasted red pepper soup. Being that I am from the south, chicken salad is something that is coveted amongst comfort food but can be quite heavy and calorie laden. With a few tweaks here and there, I’ve lightened things up a bit. As you’ll discover in the recipe, I’ve swapped high calorie mayo for my favorite Fage greek yogurt and loaded the salad with all white meat chicken. So, grab a pen and pencil and dive into a plate of comfort that won’t cost you!

What you’ll need:

4 boneless, all white meat, skinless chicken breasts
1 1/2 cups 2% Fage Greek yogurt
1/2 cup seedless red grapes, halved
1/2 cup slivered almonds
1/2 cup finely chopped pecans
1/4 cup dried cranberries
2 small Granny Smith apples, finely diced
1/2 small red onion, finely chopped
Salt and freshly ground pepper, Tarragon and Dill for seasoning
Toasted bread for serving

Directions
In a large stockpot over high heat, cover the chicken with water and bring to a boil. Cook for 20 to 30 minutes, or until tender. Drain and set aside to cool completely, about 20 minutes, then dice.

In a large bowl, mix together the chicken, yogurt, grapes, almonds, pecans, cranberries, apples and onions. Season with salt and pepper, dill and tarragon to taste. Serve on toasted bread, open faced.

Kold Sips and Tech Gifts

Posted on December 18, 2015 by eatstyledallas

This time of year we all find ourselves entertaining the company of friends and family. Often we are serving fresh, cold beverages to our guests and running to the store several times to restock the bar. What if I told you that your favorite sodas, teas, flavored waters and mixers could be demanded and poured with the touch of a button? It’s true.

Introducing the hip and forward thinking Keurig KOLD. I’ve been a fan of the brand since owning my first hot brew coffee and tea system way back when. Now, they are completely changing the game with their newest addition. Keurig KOLD drinkmaker puts the power to make cold beverages, on demand, right at your fingertip. Simple? You bet. I occasionally fancy myself a carbonated soda to sip on while watching my favorite holiday movie, now I can get it without even having to run to the store. She likes seltzers, he wants mixers for cocktails. Want a Coke? How about an iced tea? Or maybe a refreshing flavored water. Get what you want, when you want it, at the push of a button.

I am a total tech nerd and if you know someone like me in your life, don’t think twice, this gift will go over great with everyone. Dallas is one of several exclusive markets now selling Keurig KOLD! Did I mention there’s a margarita pod to make cocktails, too? It’s going to be a VERY Happy Holidays this year!

Layered in Adventure

Posted on December 11, 2015 by eatstyledallas

Jacket: Zara; Pants: Paige

Layering has been super important to me this season. Will an abundant array of options to keep warmth in and the cold out, it’s kind of a game to me to see how things layer. If you’re wearing multiple layers — all of them stylish — and you get hot, you can take one off and still look sharp. When you start to cool off, you slip the top layer back on and still look put together. In a sense, smart layering enables you to look great in a wide range of temperatures without heading home to change.

One of my more favorite finds recently was this super transitional and comfortably cool jacket from Zara. It’s a velvet bomber jacket that is soft enough to keep suitors close and warm enough to keep you moving during your winter adventures. I found myself hugging the fabric and wanting to find a way to make it work for every outfit.

As you all know, I am a huge foodie so on our most recent trip to New York City this jacket was my go to for hopping from restaurant to restaurant. Some of my memories from the vacation included oysters from Mermaid Inn Oyster Bar, Spaghetti from Scarpetta and of course, a huge ice cream cone from Big Gay Ice Cream!

In general, layering is a four-season look. I found that fact to be especially true this time around. This jacket lends itself naturally to fall and winter — when changing temperatures make it convenient to have pieces you can take on or off throughout the day — but with the right wardrobe pieces and the right materials you can have a layered look all year round if you want.

Needless to say, we had an absolute blast in NYC and I certainly can’t wait to go back. Layer your next trip with a bit of adventure!

BITE by Chef Eddy T

Posted on December 10, 2015 by eatstyledallas

Chef Eddy Thretipthuangsin has turned over a new leaf at his new restaurant, BITE, located in the Oak Lawn neighborhood. The menu is made up of a fusion between Thai and New American and showcases Chef Eddy’s favorite techniques and ingredients.

I was invited in the try out the new restaurant last night before they opened officially today and while the meal took 3 hours to complete, the dishes we quite delicious. Starters included a salad the baby kale and spinach salad with coconut, shallot, red onion, spiced pecans and palm vinaigrette. The carpaccio was flavorful paired with caper berry and miso garlic aioli. My dining partners decided that the favorite entree at our table was the Chilean Sea Bass with baby bok choy, wild mushroom, dashi soy reduction and black forbidden rice. It was well balanced, meaty and had a nice bite from the dashi. We also sampled the slightly overdone braised short rib with soft polenta and nicely grilled salmon again atop polenta.

There is an extensive dessert list but the clear winner amongst those present was the lemongrass panna cotta with black sesame sponge cake and macerated berries.

BITE opens this evening and will be serving dinner every night of the week!

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