100 Favorite Dishes, No. 93: The Tiger Cry Bao at Top Knot

When considering the most memorable bites at Top Knot, Uchi's little sister restaurant that opened above the beloved sushi spot earlier this year, it's hard to pick a favorite. Much like every aspect of Uchi and Top Knot, the menus are excruciatingly workshopped, every individual bite tweaked over and over...

By Beth Rankin

June 8, 2016

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Leading up to September's Best of Dallas® 2016 issue, we're sharing (in no particular order) our 100 Favorite Dishes, the Dallas entrées, appetizers and desserts that really stuck with us this year.

When considering the most memorable bites at Top Knot, Uchi's little sister restaurant that opened above the beloved sushi spot earlier this year, it's hard to pick a favorite. Much like every aspect of Uchi and Top Knot, the menus are excruciatingly workshopped, every individual bite tweaked over and over. The end result, says chef Angela Hernandez, is a menu filled with dishes that stick with you. "...You have it once and then you crave it," Hernandez says. "You want it again and again."

That can definitely be said of the $7.50 Tiger Cry bao, a cloud-like steamed bun wrapped around cilantro, cucumber, carrot, jalapeño and a short rib so tender, it nearly disappears in your mouth. Much of Top Knot's menu is made up of these delectable snacks, small in price but also easily devoured in a couple bites. As your well-trained server will no doubt tell you, dishes like the Tiger Cry bun — and its popular sibling, the hot fried chicken bun — are best enjoyed when everyone at the table orders their own.

If you're looking for shareable plates, you'd best stick to the meats and fish menu. At Top Knot, the single-serving buns, hand rolls and crudos will prove far too delectable to share.

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Beth Rankin is an Ohio native and Cicerone-certified beer server who specializes in social media, food and drink, travel and news reporting. Her belief system revolves around the significance of Topo Chico, the refusal to eat crawfish out of season and the importance of local and regional foodways.

Contact: Beth Rankin

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