Forklore
All other forms of entertainment considered, going out to eat is the one ticket everybody buys, whether it's fast-food cheap seats, big-steak luxury boxes or the chicken-fried arena seating in-between. Let American-Statesman and austin360.com restaurant critic
Mike Sutter be your all-access guide to the Central Texas dining-out scene.
In more than two decades at the Statesman, Mike's been a copy editor, Sunday editor, Page 1 designer and, for the past 14 years, XL art director. But after more than 700 XL covers, nine XL Dining Guides, managing the hundreds of listings in our restaurant database and writing stories about doughnuts, Vietnam and the Incredible Hulk, he'll finally be able to put his nine years of fancy restaurant job experience (thank you, drive through) to good use. This means he can write about trailer tacos on South Lamar, $250 anniversary dinners at Hudson's, smoking a cigar with Michael Moriarty at Louie's 106, brewing his own Anderson's Coffee stout beer and freeloading at kids-eat-free nights all over town.
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The entry titled "Uchi announces a second location: Uchiko."
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2009 > May > 11 > Entry
By Mike Sutter
| Monday, May 11, 2009, 04:44 PM
What to do with a restaurant so consistently good at what it does that the biggest complaint is how hard it is to get a table? If you’re Uchi, you give the people what they want: more Uchi.
On Monday, chef-owner Tyson Cole announced he’ll open Uchiko in the spring or summer of 2010 in the former Seton Hospital office building at 4200 N. Lamar Blvd. (pictured above in a rendering from Cencor Realty), just north of Central Market.
We’re told the name translates loosely as “child of Uchi.” the sushi and Asian-fusion restaurant that’s been drawing accolades since it opened in 2003 less than five miles away at 801 S. Lamar Blvd., including a James Beard nomination for Cole this year, the top spot in the Zagat Austin restaurant guide and a place on Bon Appetit magazine’s Hot 10 sushi places in the country.
Cole said Uchiko will be “identical to Uchi in almost every way,” including the menu. The new location will include a room for reservation-only seating, a commodity in short supply at the original restaurant, where wait times can run several hours even on a weekday night.
Michael Hsu — whose name is attached to Austin restaurant projects from P. Terry’s to Olivia to La Condesa as well as the original Uchi — will design Uchiko to be “engaging without being showy,” he said in a press release.
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