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All posts in Press Coverage

Pick of the Month: Knife

Posted in: Press Coverage

Having grown up in Dallas/Fort Worth, I’ve developed a taste for a good piece of meat. So when my friends told me I had to check out the city’s newest steakhouse from former Top Cheftestant and culinary god John Tesar, I was curious. Tesar helped Dallas’ venerable haute eatery The Mansion on Turtle Creek regain its Forbes Five Star rating years ago, so he is already a well-known Dallas commodity, but here at Knife he is now doing some of his most impressive work to date.

See full article at AskMen

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Klyde Warren Park’s Fall Food Festival Has One Heck of a Chef Lineup

Posted in: Press Coverage

Park & Palate will feature John Tesar, Tyson Cole, Jonathan Waxman, Tre Wilcox, Jason Dady, and many more.

Another food festival will hit Dallas this fall, but this one’s got a leg up in the venue department: Park & Palate will be held at beloved downtown oasis Klyde Warren Park. The two-day event begins Friday, September 25, and will include cooking demos, a so-called “grand tasting,” live music, and of course, a plethora of chefs — including dozens of notable Texans and a few out-of-towners.

See full article at Eater Dallas

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Chef Picks: The Most Under-The-Radar Eating Experiences in Dallas

Posted in: Press Coverage

Dallas will always be a Tex-Mex nirvana, but when the novelty of bubbling queso wears off (does it ever?), locals find respite in the many salsa-free restaurants turning out creative cuisine.

Both urban and sophisticated, the culinary landscape in Dallas has been shaped by fine-dining heroes like Dean Fearing and Stephan Pyles. But in recent years, the rise of offbeat neighborhoods—such as the Design District and Bishop Arts—sparked a wave of more low-key, chef-owned alternatives to fancy hotel dining rooms.

See full article at First We Feast

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Raw Meat Is a Thing Again in Dallas

Posted in: Press Coverage

Cave men ate it before they invented fire. Mad Men ate it in Manhattan’s poshest restaurants. And now — as we recover from the era of raw tofu — raw meat, or tartare, is making a comeback.

It’s a dish that requires the finest meat, and where better to find it than Texas ranch country? Here are 5 great restaurants in the Dallas/Fort Worth area, each with its own special take on tartare.

See full article at Drive the District

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Do It Right: Making Caramel

Posted in: Press Coverage

The Task
Caramel makes even ambitious home cooks nervous, but it’s just sugar, David Collier, pastry chef at Knife at The Highland Dallas, says. It’s slightly more complicated than that, but there’s no reason to be intimidated. Heat breaks down sugar, chef and cookbook author Joanne Chang explains. Around 335 degrees, it turns amber and nutty. This sounds technical, but with a few guidelines, making caramel is actually quite simple—you don’t even need a thermometer. And considering caramel’s versatility, it’s a handy skill to master.

See full article at Tasting Table

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