Tag Archives: uptown

Interior Motives: Top Knot Dallas

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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!

Uchi Brings ‘Top Knot’ to Dallas Food Scene

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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.

Pampering Perfection: MiniLuxe Dallas

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10978483_982625951766378_4291756740432937144_n Screen Shot 2015-02-26 at 3.50.57 PMPampering is one of my favorite ways to cheer up a gloomy day or spend a leisurely afternoon catching up with friends. Recently, I had to opportunity to stop into MiniLuxe Dallas location in West Village Uptown!

First off, the space itself is brand spanking new and beautiful. Secondly, the staff and services are beyond amazing and I found myself in a state of bliss instantly. MiniLuxe fulfills a philosophy of exceeding clients’ expectations for quality, convenience, and value. Their list of industry-leading attributes is long: impeccable cleanliness and dedication to hygiene, craftsman-quality service, refreshing, healthy and comfortable spaces, above-board employment practices, and thoughtfully-integrated technology solutions, such as 24×7 online booking.

Being a guys guy, I know that it can sometime be intimidating for us guys to go into a nail salon and treat ourselves. Let all those fears go by the wayside and indulge in an experience that is easy and enjoyable. I love it so much, I’m sharing the my little secret oasis with you. Check out the details:

GIVEAWAY DETAILS One winner will receive the MiniLuxe Giveaway (MiniLuxe Signature Pedi / Mani Combo & Eyebrow Waxing) valued at $90

HOW TO ENTER

To enter to win, simply leave a comment on this post and answer the question: “What’s your favorite way to treat yourself?”

You can receive up to FOUR additional entries to win by doing the following:

1. Follow @eatstyledallas and @miniluxedallas on Twitter.

2. Tweet the following about the giveaway: “Enter to win a @MiniLuxeDallas  package from @eatstyledallas! ”.

3. Become a fan of Eat Style Dallas on Facebook.

4. Follow Eat Style Dallas on Instagram.

Deadline: Wednesday, March 4th 2015 at 11:59pm CST.

Winner: The winner will be chosen at random using Random.org and announced at the top of this post. If the winner does not respond within 24 hours, another winner will be selected.

Ruthie’s Food Trucks Launches New Mac-N-Cheese Menu

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If you know me, you know that I am a food truck fanatic. When I heard that one of my favorite trucks was rolling out a BRAND NEW item on their menu, I wanted you to be the first to know! So, here’s the scoop.

“Ruthie’s Food Trucks have been known for serving up the cheesiest grilled cheese sandwiches in the area for three years… And now they are boosting the cheese factor by expanding the menu with Mac Mania! Mouth-watering Mac-n-Cheese bowls are the newest cheesy creations from Ruthie’s offered on their grilled cheese trucks, Ruthie’s Rolling Cafe and Ruthie’s Rolling Cafe, Too.

Starting off with Ruthie’s creamy Mac-n-Cheese, these bowls can be customized with bacon, BBQ brisket, or grilled chicken breast along with a scrumptious variety of other toppings. And what sets Ruthie’s Mac-n-Cheese apart is the assortment of sauces. From pesto to slob sauce, Ruthie’s adds unique flavors that will impress the most discerning foodie. Everyone will be dying to dig into Mac Mania!

‘I love our customers and want to always keep our menu fresh but with the consistent quality and care we promise to provide. Adding more cheesy greatness to our menu with the addition of these delicious Mac-n-Cheese bowls is exciting! I can’t wait to see how people get creative adding different toppings to their bowls,’ said Ruthie’s owner Ashlee Hunt Kleinert.”

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I was privy to sample the new mac-n-cheese bowls before launch. My bowl had the super creamy mac layered with their signature pulled brisket, bacon, jalapeños, slob sauce and Ruthie’s crispy crumbles. Heaven in a bowl is the only way I know how to explain this on-the-go dish being served up on their trucks.

Run don’t walk to get your creamy, cheese, tangy mac-n-cheese fix from Ruthie’s Food Trucks.

Hangover Club Cures Dallas in June

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I get a lot of interesting pitches in my inbox this time of year. Mommies day out, inflatable bars for summer pool parties and ’30 Ways to Survive the Summer with Toddlers’.

This week, I was sent one email so ridiculous, so inconceivable that it might just be the most genius idea to ever hit Dallas.

It’s the season of pool parties, backyard bbq fiestas and time spent well, boozing like there’s no tomorrow. But when the morning comes and you’re walking the dim lit streets of McKinney Ave wondering why you hit the bottle so hard the night before, you can now hit the club. That’s right, Dallas’ most exclusive club of still-drunk, regretful party goers is coming this June. Presenting, The Hangover Club Dallas.

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What is it exactly? The Hangover Club is a membership-driven service that offers packages that are supposed to help you bounce back from a night of drinking. Nurses hook you up to IVs containing antioxidants, vitamins, and solutions meant to rehydrate your body and minimize nausea and pain—and if your hangover is super bad, you can book an appointment for someone to come to your apartment. They’re currently giving out free memberships before May 30th on their website.

With locations set to open any day now in NYC, a rep tells me they will start with locations in Oak Lawn and Uptown Dallas but hope to expand as demand grows. I want to hear from you though…

So what do you think about post-drinking IV infusions locally? Do you have any tried-and-true ways of staving off a hangover in Dallas?

 

Buda Juice Cleanse and Expansion News

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It’s hard to keep track of all the juice centric storefronts popping up around town. With so many to choose from, I’d found myself confused as to how each of them is different. Then I found a new juice religion, Buda. I recently had the opportunity to try a 2-day cleanse from Buda Juice and I can honestly say it was one of the most enjoyable solid food-less experiences I’ve had.

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I have featured Buda Juice on the blog before, but with a recent expansion to Uptown Dallas (more on that in a bit) I needed to get my hands on the cleanse. Two days of clean, healthy juice filled energy was the mission at hand. Let me remind you of my love for sweets, meats and everything in between. This was no easy task, but the surprisingly full feeling I was left with after every 16oz serving kept me going.

The Buda Juice cleanse consists of 4 juices, a soup and almond milk:

+ No 01: Green Juice (Spicy ginger. Tangy lemon. Hint of sweet apple.)

+ No 04: Blue Lemonade (Chill cucumber. Ambrosial apple. Lemon.)

+ No 02: Red Juice (Apple, Beet, Celery, Ginger, Parsley)

+ No 04: Blue Lemonade

+ No S1: Buda Basilato Soup (Basil, Cucumber, Olive Oil, Sea Salt, Tomato)

+ No M1: Buda Almond Milk

Each day I started with the veggie packed green juice that with the tang of the lemon was a nice morning “snack”. The Blue Lemonade, though green in color, became a real favorite of mine because of its simplicity and sweetness. A spicy and sweet kick from the red juice jumpstarted my afternoon just when I needed it most. A lot of the cleanses I’ve tried in the past (both homemade and not) had me hungry between each bottle, but Buda Juice was different.

As I approached the late afternoon, the second Blue Lemonade was a tart, tangy splash of flavor and would go perfect with a splash of vodka in my opinion. Right, that’s totally not allowed. Now for the real difference, soup! Yes, people. You actually get to consume something other than juice. The Buda Basilato soup is chilled but as someone who isn’t normally into that I slurped this sh-tuff down. Refreshing and delicious, soup for the win. My nightcap came in the form of unsweetened almond milk each evening, made in house by the folks over at Buda.

My vote is a confident yes if you are looking to spend a couple of days out of your week truly hitting the reset button on your weekend or weekly liver damage. I felt full, happy and the opposite of hangry with this cleanse and I highly recommend it to anyone looking to try something different!

Now, for the fun part. Buda Juice has stores open in Plano, Frisco and they just announced a third location coming late May in West Village located in Uptown Dallas! They are moving into what was formerly known as TuLu’s Bakery and I’m sure it will be a success!

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To find out more about Buda Juice you can visit their website.

 

Place at Perrys to become ‘Espings’ by Fall 2014

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It seems the confusion persists among customers of Perry’s Steakhouse and Place at Perry’s. Restaurant owners have noticed a steady flow of diners coming in to both establishments, then having mistaken identity issues of the restaurant they thought was the other. This issue has caused the owners of Place at Perry’s enough trouble, and we were told they will be changing the name of the restaurant to ‘Espings‘ by the fall of this year.

While the name doesn’t have an immediate ring to it, they derived it from the owners Bill and Heather Esping’s name. We weren’t told an exact date that this change will take place, but the fall is the time period they are looking at.

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Here’s hoping a name change will cut down on the confusion once at for all for this Uptown establishment.