Ask Chef Michael Lewis what he wants his new Fort Lauderdale restaurant – UKIAH Japanese Smokehouse – to be, and you’ll get this answer: “Craveable.’’
Before you go searching through Google dictionary, yes, “craveable’’ is a word. And indeed, it might be the best way to describe what to expect at UKIAH when it opens later this spring in downtown Fort Lauderdale.
“It’s a feeling you leave with,’’ said Lewis, who gained South Florida fame in 2016 when he opened KYU in Miami. “You leave with the feeling that makes you feel good after the experience – from the quality of the food to the service to what the restaurant looks and sounds like. The whole package – basically walking out and thinking, ‘I want to try this next time.’
“The philosophy behind barbecue is ‘low and slow’ in a fun and hearty style. It’s something that I love to do. Trekking through Japan and Korea and Thailand, I saw their versions of barbecue, which are thin cuts of meat that are grilled quickly. I wondered how can we cook low and slow and get those same textures.’’
Diners in Asheville, N.C., know “craveable.’’ Lewis opened UKIAH there in 2021. And while Asheville has its mountains and Fort Lauderdale has its beaches, the two cities, from a culinary perspective, are more alike than you might think.
“That was definitely something that we looked at,’’ said Lizzy Maynes, co-owner of UKIAH. “Each city has a lot of neighborhood brands – where the staff knows your name and where you like to sit. So, that really made sense to us.
“The food scene in Fort Lauderdale the past few years has really grown. It’s become more of a ‘foodie’ destination.’’’
With a wood-fired menu created by Lewis that features signature dishes such House-Smoked Brisket and a Pastrami Short Rib, we well as street food items such as grilled yakitori, house-made gyoza and ramen, UKIAH no doubt add to Fort Lauderdale’s growing culinary scene.
“It’s a concept that touches on all areas,’’ said Lewis, who trained under acclaimed chefs Eric Ripert, David Bouley, and most significantly, Jean-Georges. “It’s something that we love to do. We’re able to do lunch, brunch, happy hour and dinner. You can pop in for a beer and ramen, or a full meal. We’ve hit all the notes and have enough items on the menu to make almost anyone happy.
“I had been waiting for the opportunity to open a restaurant (in Fort Lauderdale). The opportunity came up and I thought, ‘This is brilliant.’ So here we are.’’
https://www.ukiahrestaurant.com/location/fort-lauderdale
Feature Photo: Michael Lewis (UKIAH Japanese Smolehouse)