Top Knot is Top-Notch

Uchi, by five-star chef Tyson Cole, was deemed Dallas’ best new restaurant of 2015, and now it has a new restaurant on top of it.

More casual than upscale Uchi, Top Knot has a friendly, neighborhood “no reservations” feel and a mixed menu of Asian-Mediterranean modern shared plates as well as a unique bar program with sake on tap, Japanese whiskies and draft beer.

It’s a bit of a deviation for the brand, but chef de cuisine Angela Hernandez, a Gordon Ramsay alum seems fit for the position. Hernandez grew up in a family that cooked both Korean (her mother is Korean) and Mexican food (her father is Mexican), so the blend of cultural influences is a natural for her in the kitchen. Look for dinner to start and then brunch and lunch to follow.

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