Knife

A reinvention of the steakhouse experience, Knife is the highly anticipated restaurant created by nationally acclaimed, James Beard-nominated and Bravo's Top Chef contestant Chef John Tesar for The Highland Dallas. It was recently named “Best Steakhouse” in Dallas, Texas, by D Magazine.

Committed to using the finest quality ingredients with true Texas roots, Chef Tesar has built relationships with Texan ranchers and farmers including Heartbrand Beef and 44 Farms to ensure the best sourced meats. The cuisine at Knife melds classic and modern steakhouse dishes featuring all-natural born and raised Texas beef, pork and lamb in dry-aged prime cuts prepared in cast irons and customary steakhouse broilers, as well as specialty cuts such as flat iron, Waygu skirt steak, tri tip, culotte, beef cheeks, pork belly, oxtail, pigs head and exotic Akaushi beef. All of the dry aged steaks are aged on property and reach ages of up to 240 days. Several steaks are larger cuts and designed to be shared by the table and allowing the guests to sample more than one cut or different aged cuts for their meal. Beyond the steakhouse, Knife makes all pasta in-house, and offers fresh seafood and vegetarian main dishes, family-style seasonal salads and raw bar selections.

We had reservations yet were asked to wait at the bar for about 15 minutes until a table had freed up.  Once we were seated, we ordered a bottle of 2014 Anthill Farms Syrah, Sonoma County, CA.  It was smoky and sweet and I knew would pair perfectly with our meal.  We nibbled on the house crudite with green goddess dressing and fresh bread while we waited for our order to be taken.

To start, we shared the Yellowtail.  The thick cuts of fresh fish were layered with grapefruit segments, and avocado, then topped with Murray River salt, sriracha, and Ligurian olive oil.  Each bite was incredibly fresh and a great way to start off the meal.

Next, we segued to the main reason Keith wanted to try this restaurant (meat) and tried the Bacon Tasting that featured five varieties of bacon.  My favorite was the Iberico Spanish bacon and the bacon jam.

 For his main meal, Keith ordered the 44 Farms Bone-in Rib Eye (24 oz).  He ordered a side of Creamed Spinach & Roasted Shallots to accompany this new age cut of steak.  The meat was sous vide and then finished on the wood grill, which gave an extra tenderness yet smoky flavor.

I enjoyed the Atlantic Salmon with Cauliflower.  The large fish was cooked well and the cauliflower was presented in two ways - one pureed and the other roasted.  I was very pleased and satisfied.

We were too full for dessert, but were treated to complimentary sweet treats with our bill.  A strawberry macaron, raspberry gelee, brownie, and a housemade mint.  We were also sent away with lemon poppy seed muffins.  All in all we had a decent meal, though a bit pricey, and the decor was a bit lackluster in the hotel and seemingly under renovation.

Total Rating: 3.93
Food: 4.5, Price: 2.5, Service: 4, Ambience: 3, Accessibility: 5