General Info

Voted Best Steakhouse in Dallas again in 2016 by D Magazine - Best of Big D! Committed to using the finest quality ingredients with true Texas roots, Chef John 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 chuck flap, outside skirt, tri tip, culet, beef cheeks, beef tongue, oxtail as well as rich, exotic Akaushi beef. Boasting more than the average steakhouse, the menu incorporates an extensive charcuterie program, grass-fed bison and lamb and specialty breeds of pork, chicken and seasonal game birds. Chef Tesar will prepare his signature C-Vap cooked burgers, praised for their perfectly medium-cooked insides foregoing the heavily charred edges that regular pan preparation causes. Knife is bringing socializing back to dining, offering larger portions or "Slabs" to share for groups, as well as interactive dishes such as pork belly brisket, house cured pastrami and pig's head served with international bread and sauces. Beyond the steakhouse, Knife serves hand made pastas, and offers fresh seafood and vegetarian main dishes, family-style seasonal salads and raw bar selections.Voted Best Steakhouse in Dallas again in 2016 by D Magazine - Best of Big D! Committed to using the finest quality ingredients with true Texas roots, Chef John 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 chuck flap, outside skirt, tri tip, culet, beef cheeks, beef tongue, oxtail as well as rich, exotic Akaushi beef. Boasting more than the average steakhouse, the menu incorporates an extensive charcuterie program, grass-fed bison and lamb and specialty breeds of pork, chicken and seasonal game birds. Chef Tesar will prepare his signature C-Vap cooked burgers, praised for their perfectly medium-cooked insides foregoing the heavily charred edges that regular pan preparation causes. Knife is bringing socializing back to dining, offering larger portions or "Slabs" to share for groups, as well as interactive dishes such as pork belly brisket, house cured pastrami and pig's head served with international bread and sauces. Beyond the steakhouse, Knife serves hand made pastas, and offers fresh seafood and vegetarian main dishes, family-style seasonal salads and raw bar selections.