When the minds behind The Highland Dallas wanted to create the hotel’s centerpiece restaurant, they turned to James Beard-nominated chef John Tesar, who created Knife. Scoring a reservation at the steakhouse can be tough these days, even for registered guests. The solution? Order from Tesar’s menu, straight out of Knife’s kitchen, for in-room dining. Guests can order anything the restaurant offers, including the 240-day dry-aged rib eye, a rack of lamb, the much-touted bacon tasting or even a 2-pound butter-poached lobster.
Chef Tesar appeared on Fox 4 serving up a delicious meaty sandwich that’s a crowd pleaser at his restaurant, Knife.Read More
KnifeDallas was mentioned as one of the best BLTs in Dallas by The Dallas Observer.
Here is their review of our signature Iberico BLT:
Jamon Iberico is the cured ham from pigs that are allowed to rove, feasting on grass, herbs, acorns, Texas chili and artisanal avocado toast (OK, not the last two), until their meat becomes perfectly sandwich-ready. As a result, their bacon-ham bodies are otherworldly tasting. No bacon you’ve ever had has such a perfect, porky flavor. Knife uses this mighty pig’s bacon for a BLT over fresh-as-Eden heirloom tomatoes, little gem lettuce and jalapeño mayo. Unless you have a black Iberian pig’s belly curing in your pantry right now, this is a BLT that’s far better than anything homemade.