What's with the name?
Sponaugle: It spells “haiku” backwards, reflecting a little bit on our approach to food… structure and balance, turned upside down…
Why did you get involved in the project?
Allen: I work with craft food and beverage folks every day as part of my job. In our free time, my family and friends enjoy nothing more than excellent food, in an authentic space, with the right company. When some friends of ours came up with the idea for this restaurant, we simply could not turn it down. It just felt natural.
What’s your favorite thing on the menu?
Maynes: That’s a tough question – I guess it depends on how I’m feeling! But you can’t go wrong with some sliced Hamachi, crispy Beech Mushroom, Baby Back Ribs and Toyko Street Corn.
Ukiah’s menu was created by award winning Chef / Owner Michael Lewis. Chef Lewis has been involved in the culinary industry for over 25 years. Beginning in New York City, he trained under Chef Eric Ripert of Le Bernardin, Chef David Bouley, and most significantly, Chef Jean-Georges. where he worked in many of his restaurants, during which gained three Michelin stars. Most recently, he was Global Executive Chef for seven years at high-end Japanese restaurant Zuma, and then opened his own successful Asian inspired restaurant, KYU where he received numerous recognitions, including a James Beard nomination for Best New Restaurant within its first year.