Chef Angela Hernandez will be in charge of the kitchen at Top Knot, expected to open above Uchi in Uptown Dallas in 2016.

Chef Angela Hernandez will be in charge of the kitchen at Top Knot, expected to open above Uchi in Uptown Dallas in 2016.

Logan Crable

The chef-owner behind five-star restaurant Uchi has been keeping a secret. He's opening a restaurant above Uchi called Top Knot. But what is it? 

Now we have some answers.

Top Knot will be a shared plates restaurant that's more casual than its downstairs restaurant Uchi. It'll have a "friendly, neighborhood feel," says a press release.

Most interestingly, the modern American menu will have an Asian-Mediterranean mix. The restaurant has hired Angela Hernandez as its chef de cuisine, who will work under chef-owner and James Beard award winner Tyson Cole, who runs all the existing Uchis (in Austin, Houston and Dallas), Uchiko in Austin and now Top Knot in Dallas.

The modern Japanese tastes at Uchi will blow you away (5 stars)

Hernandez has worked under restaurateur and TV personality Gordon Ramsay and might have the right sensibilities for the job: "Born with a Korean mother and Mexican father, it was not uncommon for frijoles and kimchi to share space at Herndandez's childhood dinner table, thus laying the groundwork for a love of the blend of cultural influences in food," says a press release.

Any Uchi-related concept in Dallas is bound to interest food lovers, as Uchi received a rare five stars from restaurant critic Leslie Brenner and was just named Dallas' best new restaurant of 2015.

[UPDATE at 4:30 p.m. Jan. 21: Top Knot announced its opening date is Feb. 3. Its menu includes a list of snacks such as yucca chips and pork ribs; hand rolls such as crunchy spicy tuna and veggie banh mi; veggie dishes such as a farro bowl and brown butter beets; and mains such as miso-brown-sugar salmon and crispy pork katsu.]

2817 Maple Ave., Dallas, on the second floor. Dinner comes first; brunch and lunch will follow.

For more food news, follow Sarah Blaskovich on Twitter at @sblaskovich.

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