Those looking for something familiar from the original Uncle, which opened seven years ago in LoHi, can indulge in fan favorites like pork belly buns, spicy chicken ramen or chilled tofu, while a whole menu section devoted to highlighting heirloom rice from California's century-old Koda Farms will appeal to anyone looking for something new. Lee says dishes served with the rice will change with the seasons, but the opening menu touts a quartet of Thai curries: short rib penang, jungle curry with pork sausage and shrimp, green curry mussels, and vegetable red coconut curry.
But a new cult favorite could emerge among the noodle soups, curries, buns and other dishes inspired by the cuisines of Japan, China and Thailand: Southern-fried mushrooms. The appetizer doesn't draw attention with exotic-sounding ingredients, and at first glance the menu description could read as little more than standard barroom fried 'shrooms. But these are made with maitake — or hen of the woods — mushrooms, giving them a meaty texture that pulls apart almost like pork or chicken.

XO celery salad with sour cream, preserved lemon and mint. The flavor profile is reminiscent of Buffalo wings.
Mark Antonation

The new Tokyo shoyu ramen comes with pork belly and a traditional marinated ajitama egg.
Mark Antonation

A new veggie mazemen ramen with buna-shimeji mushrooms, snap peas, crispy garlic, serrano and watermelon radish.
Mark Antonation
Lee has populated his new eatery with veterans from his other two restaurants, including executive chef Kevin Lewis, who spent two and a half years at the LoHi Uncle; general manager Cecelia Jones, who moves up from AGM at the original; and AGM/bar manager Jordan Thomas, who tended bar at Hop Alley for a year.
Starting tonight, the new Uncle is open from 5 to 10 p.m. Monday through Saturday, with indoor seating for eighty guests at the bar, chef's counter and dining room. Call 720-638-1859 or visit Uncle's website for more details.