Time to get excited for James Beard Award winning chef Tyson Cole’s imminent arrival in Curtis Park. His Hai Hospitality group prepares to unveil Uchi soon at the S*Park Sustainability Park.
Recently hiring on site at 2500 Lawrence St., this location will mark Cole’s first expansion outside of Texas. Uchi Denver chef de cuisine Brandon Brumback’s credentials include London’s The Fat Duck, Yountville, California’s The French Laundry, and heralded Chicago restaurants Arcadia, Danny Meyer’s Greenriver and Grant Achatz’s Roister.
Designed by locals Tres Birds Workshop and regular Cole architectural collaborator Michael Hsu, the interior will include versions of traditional Japanese shoji walls and “crystal bricks” in the main dining room to bring in shafts of indirect outdoor light. Uchi is Japanese for “house.”
Ahead of an expected summer debut for the restaurant proper, Spark will host a rapidly sold-out “garden party” on Aug. 18 to showcase elements of the Uchi menu and allow diners to tour the rooftop greenhouse that will provide ingredients for the kitchen below.
Winner of James Beard Foundation Award for Best Chef Southwest in 2011, Cole’s contemporary Japanese cuisine has grown into a six-restaurant Texas mini-empire. For the Denver menu, early previews suggest hot and cool tastings, makimono, yakimono, tempura, plus sushi and sashimi.