Prior to its exciting opening next Wednesday night, I sat down with chef Angela Hernandez to ask her a few questions about Top Knot. It’s one of my favorite interviews of late. Head to the Dallas Observer’s Food and Drink blog to read what she had to say in my Top Knot sneak peek.

Oh, and bonus: here’s the menu. I want to eat it ALL.

SNACKS

Yucca Chips – black lime, togarashi, edamame hummus

Crispy Sunchokes – horseradish, crème fraîche, lemon

Chicken Kimchi Karaage – asian pear, jalapeño, mint

Berkshire Pork Ribs – apple kombu, coriander, mint

BUNS

Hot Fried Chicken Bun – pickle, cornichon gastrique, parker house roll

“Tiger Cry” Bao – short rib, cilantro, cucumber, carrot, steamed bun

HAND ROLLS

Crunchy Spicy Tuna – avocado, cucumber, uchiracha

Pickled Shrimp – chicharron, tiger cry, cilantro

Veggie Bánh Mi – pickles, asian pear, jalapeño, daikon, cilantro

Yellowtail – tobiko, avocado, yuzu

VEGETABLES

Farro Bowl – sunflower seed, vegetable crudo, greens

Sweet Gem Caesar – garlic bread crumb, bottarga, reggiano

Fennel and Apple – walnut, treviso, cantalet cheese

Brown Butter Beets – chardonnay, garlic, olive oil

Gai Lan – white ponzu, chili, crunchy garlic

CRUDOS

Hamachi Crudo – cucumber, grape, hazelnut

Branzino Crudo – young thai coconut, yuzu kosho, mint

MEATS & FISH

Miso Brown Sugar Salmon – black garlic dashi, bonito, negi

Crispy Pork Katsu – cabbage, apple, miso mustard

Thai Shellfish “Carta Fata” – tom yum, coconut, thai chili

Diver Scallop – carrot, persimmon, pumpkin seed granola

Miyazaki A5 Striploin – winter truffles, radish, black lava salt

Whole Fried Fish – nam pla, black lime, green papaya

DESSERTS

Asian Cobbler à la Mode – pear, candied walnuts, puffed rice, golden raisins, miso ice cream, caramel

Beer Ice Cream Sandwich – chocolate chip, Asahi black lager, sesame

Chocolate Marshmallow Ganache – candied ginger, granola corn flakes, marshmallow schmear

Strawberries & Cream – mochi cake, creme fraiche, thai basil sorbet

Homemade Ice Cream – seasonal flavors

COCKTAILS

Fox’s Wedding – Shirakabe Gura saké, Hangar 1 Citron Vodka, cranberry, grapefruit

Pegu Club – Hendrick’s gin, Pierre Ferrand orange curaçao, lime, cucumber

Sparkling Shrub – Lunetta prosecco, apple cider, pear, thyme

Birdhouse Bramble – Deep Eddy vodka, raspberry, thyme, Fee Brothers peach bitters

Dark Ernest – Gosling’s rum, orange, lime

Tongue-Cut Sparrow – Espolon tequila, Chambord, vanilla, ginger ale

Mezcal Mule – Montelobos mezcal, Maine Root ginger beer, passion fruit, agave nectar

M Streets Armistice – Bulleit bourbon, green chartreuse, Luxardo cherry, sweet vermouth