Bold flavors collide,

Savor the sea and the smoke,

Where all are welcome.

By Megan Fitzgerald

Chef Michael Lewis is bringing his acclaimed Asheville restaurant, Ukiah, to Fort Lauderdale in May, offering a unique dining experience that blends Japanese culinary techniques with bold barbecue flavors. The new location captures the essence of what makes Ukiah so special—great food, warm hospitality, and an atmosphere that welcomes everyone. Whether you show up on a skateboard or in a Rolls-Royce, Chef Lewis believes Ukiah should be a place for all to enjoy.

Dr. Megan Fitzgerald: First, I have to ask—why the name Ukiah?

Chef Michael Lewis: “The name ‘Ukiah’ is ‘Haiku’ spelled backwards. I’ve always loved Haiku—it’s such a beautiful form of poetry that’s all about simplicity and precision. That’s really what we’re trying to do with our food: keep it simple but make it really impactful. The name works because it’s a little twist on something traditional, much like what we’re doing with the menu here. It feels right for us.”

Dr. Megan Fitzgerald: Ukiah’s Fort Lauderdale location is opening in May. What can people expect when they walk through the doors?

Chef Michael Lewis: “You can expect the same experience as our Asheville location, but with a very different vibe. The Fort Lauderdale location feels much more open, with the terrace overlooking the water where you can watch boats go by. In Asheville, we have a cozy terrace with a fireplace that gives a more rustic, mountain feel. Fort Lauderdale is much more vibrant with a saltwater energy, but the heart of Ukiah is the same in both places: a place where people can come, relax, and enjoy exceptional food.”

Dr. Megan Fitzgerald: Ukiah first opened in Asheville in 2021. What made you decide to expand to Fort Lauderdale now?

Chef Michael Lewis: “Opening in Asheville was such an incredible experience—we’ve built a really great community there. The response has been amazing, and we’ve learned a lot about what people love about Ukiah. Fort Lauderdale is such a dynamic city with a completely different energy. It felt like the right time to bring Ukiah to a place where the energy matches our vibe: fresh, exciting, and open to everyone.”

Dr. Megan Fitzgerald: What’s the most exciting thing about this new opening for you?

Chef Michael Lewis: “Honestly, it’s just being able to bring the Ukiah experience to a new community. We’ve been so fortunate to build something special in Asheville, and now we’re able to share that with the people of Fort Lauderdale. It’s exciting to see how the restaurant will connect with people here, and I’m really looking forward to becoming a part of this community.”

Dr. Megan Fitzgerald: You’ve mentioned that the two locations are quite different but still share some similarities. How do you see that playing out in the overall experience for guests?

Chef Michael Lewis: “The two locations are kind of polar opposites, but they also feel like the same. Asheville is in the mountains, surrounded by fresh water and cool air. It’s a little more rugged, a little more laid-back. Fort Lauderdale, on the other hand, is flat, with saltwater, and a more vibrant energy. You’ve got boats passing by and the breeze off the water, which is completely different from the quiet mountain views of Asheville. But both locations have that same feeling of being somewhere special, where people can come and just relax and enjoy themselves.”

Dr. Megan Fitzgerald: What’s unique about the atmosphere in the Fort Lauderdale location?

Chef Michael Lewis: “The terrace in Fort Lauderdale is really something. It overlooks the water, and you get to watch the boats go by, which is a completely different vibe from our Asheville location, where we have a fireplace on the terrace, and you’re surrounded by mountains. Both locations have this connection to the surroundings, and that’s what makes the experience feel so special. It’s about being in the moment, with great food, great company, and an amazing environment.”

Dr. Megan Fitzgerald: Ukiah is known for its diverse crowd. How important is it for you that the restaurant is a place for everyone?

Chef Michael Lewis: “We really want Ukiah to be a restaurant for everyone. Whether you show up on a skateboard or in a Rolls-Royce, it’s about making people feel welcome. That’s something I really love about both our locations. It’s not about the look or how you arrive—it’s about having a great experience and serving delicious food. That’s what matters.”

Dr. Megan Fitzgerald: Will the menu at the new Fort Lauderdale location be any different from Asheville’s?

Chef Michael Lewis: “We’re keeping the menu the same as Asheville to start—no major local twists right now. We want to stay true to what works. As we get settled and learn more about what people are looking for in Fort Lauderdale, we’ll add some specials. But the foundation of Ukiah remains the same: simple, bold, and unforgettable flavors.”

Dr. Megan Fitzgerald: If someone is coming in for the first time, what would you recommend they try?

Chef Michael Lewis: “The simple answer is yes. Just come and try it all! But if you want something specific, I’d say definitely start with one of the sashimi dishes—whether it’s the Hamachi or the tuna. Then try the baby back ribs, which are a big fan favorite. If you’re feeling indulgent, the Wagyu skewers are a great choice, something decadent but still in a smaller portion. And of course, I always recommend the brisket, short rib, or pork shoulder. Lately, I’m leaning towards the pork shoulder—it’s just so delicious.”

Dr. Megan Fitzgerald: How would you sum up the Ukiah dining experience in three words?

Chef Michael Lewis: “I’m going to cheat and say: when can we go back? (laughs) But if I had to pick, I’d say: flavorful, memorable, and inviting. It’s all about creating an experience that people want to come back to again and again.”