“Transplant” is an embattled term in the rapidly growing Mile High City. But one migration no one seems to mind is the recent influx of acclaimed restaurant brands—especially when they give diners a localized take on their fare, as four-month-old Uchi, of Austin sushi fame, has done. James Beard Award–winning chef Tyson Cole brings a dash of Southern hospitality to his Curtis Park stunner, where the staff hands out free snacks while you wait for a table at which to revel in the eatery’s signature nigiri, maki, and sashimi. Meanwhile, chef de cuisine (and Johnson & Wales University grad) Brandon Brumback also created a handful of Denver-only dishes. Paired with fresh greens grown by Uchi’s rooftop aeroponic neighbor, Altius Farms, Brumback’s exclusive menu items lend a little cachet and a lot of deliciousness to Cole’s first non-Texas outpost. In one masterful entrée, for example, “kombu” (sun-dried seaweed) is wrapped around Colorado lamb shoulder to impart its gently smoky, saline flavor as the meat braises for four hours. The tender result is served as a boneless, caramelized, crispy-edged rectangle resting atop a bed of buttery jade rice infused with Thai basil and black truffle. Garnished with coarse sea salt, candied cashews, and a salad of Altius’ bitter greens, it’s one of the many reasons why we’re glad to welcome Uchi to Denver.