Dan Allen, general manager for Uchi Houston gave Eater National tips on how to get a table at the highly in-demand outpost from chef Tyson Cole. 1) Be willing to eat really early or really late. The "toughest stretch is usually 7 PM to 8:30 PM." 2) If you plan on walking in, "it's first-come, first-served, and very democratic and very low-key." 3) Plan on sitting (or standing) tight Thursday - Saturday when there's a "two or three hour wait." 4) Even weekdays are crowded, they've done "more business in this week than any other Uchi restaurant ever has in that time." [Eater National]
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