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.