Uchi Restaurant Group opened its sixth concept, Top Knot, in Dallas earlier this year above its popular restaurant Uchi. Executive Chef Tyson Cole’s new concept features a playful small-plates menu inspired by flavors from Southeast Asia, Latin America and Japan. Top Knot’s bar program features Japanese whiskey, draft beer, sake on tap and inventive cocktails.

TopKnot B 003Designed by Austin, Texas–based Michael Hsu Office of Architecture, the light-filled space features solid white oak and longleaf pine millwork throughout. Other design features include herringbone-patterned white oak floors and wainscoting, coffered ceiling beams, and a bar top made using longleaf pine salvaged from an Oklahoma barn.

Throughout the dining room, natural-meets-bold accents take the form of smooth clay walls offset by red, fireclay-glazed bricks set in a vertical pattern. Custom-made, turquoise-colored cushions bump up the natural ash color of the dining tables and chairs.

TopKnot A 001Key artwork elements include a 30-foot multimedia mural by Washington, D.C.-based artist Erin Curtis, who used hand-cut stencils to paint directly on the wall with a palette of pale pink, apricot and vibrant yellow. Hangings of cut-and-patterned canvas, tassels and patterned cord add another level of energy.

An outdoor balcony furnished with aqua chairs, white stools and marble-topped tables features vertical wood-and-steel slats to create a sense of privacy and enclosure with views from and to the space.