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Room Service Hacks from Restaurant Greats

Posted in: Press Coverage
Room Service Hacks from Restaurant Greats

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.

 

Full article at Food Network

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Best BLT in Dallas

Posted in: Press Coverage
Best BLT in Dallas

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.

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John Tesar Has Choice Words For Bourdain, Trump And The $15 Minimum Wage

Posted in: Press Coverage

Last year Dallas Chef John Tesar sent out a tweet that was heard ‘round the culinary world: “@lesbren fuck you ! Your reviews are misleading poorly written,self serving and you have destroyed the star system and you really suck”. Targeted at Leslie Brenner, the food critic for the Dallas Morning News, the incident started a national conversation about the changing role of food critics and the outdated star-review system. But Brenner and those topics are just the beginning of what this outspoken chef is ready to put on blast.

See full article at Playboy

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