Knife, located in the Highland Dallas, is a reinvention of the steakhouse experience. Knife is the highly awarded restaurant created by nationally acclaimed, James Beard nominated and Bravo’s “Top Chef” contestant Chef John Tesar.
Committed to using the finest quality ingredients with true Texas roots, Chef 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 flat iron, Waygu skirt steak, tri tip, culotte, beef cheeks, pork belly, oxtail, pigs head and exotic Akaushi beef.
All of the dry aged steaks are aged on property and reach ages of up to 240 days. Several steaks are larger cuts and designed to be shared by the table and allowing the guests to sample more than one cut or different aged cuts for their meal. Beyond the steakhouse, Knife makes all pasta in-house, and offers fresh seafood and vegetarian main dishes, family-style seasonal salads and raw bar selections.
Knife at the Highland Dallas brings socializing back to dining. Knife offers a beautiful patio with outdoor dining as well as a fireplace and a relaxing setting to enjoy a late night cocktail or an after dinner cigar from our in-house humidor. Whether you are looking for an after work cocktail or a casual environment to celebrate with friends, Knife’s patio is the perfect location for small parties or larger gatherings.
Knife’s full bar offers Knife’s full menu, specialty cocktails, our modern take on classic cocktails, local, craft and import beers. We also have a 300+ label wine list with a Sommelier on staff nightly to assist guests to find the exact wine to compliment their meal.
Knife is a business casual restaurant. Knife offers breakfast, lunch, Sunday brunch, dinner and late night dining 7 days a week. We do have private dining available as well as In-Room Dining for all Highland Dallas guests. Knife offers complimentary parking through the Highland Dallas.
Three-time James Beard “Best Southwest Chef” semifinalist and “Top Chef” contestant.
John Tesar – Executive Chef at Knife
From bringing seafood to the heart of Texas to reimagining the traditional steakhouse, Tesar continues to be a visionary and put Dallas on the map as a foodie destination.
Executive Chef – Chef Partner – Restaurateur
Three-time James Beard “Best Southwest Chef” semifinalist and “Top Chef” contestant Chef John Tesar is known for his stylish, modern American cuisine prepared with classic European techniques. His innovative culinary perspective and no-nonsense personality have garnered much acclaim throughout his 20+ years in the restaurant industry, including national nods from Esquire (named to Best New Restaurants for two consecutive years), Food & Wine, New York Magazine and The New York Times, appearances on The Today Show and The Early Show and winning the inaugural season of Food Network’s Extreme Chef.
His newest concept, Knife, opened in May 2014 at The Highland Dallas hotel (formerly Hotel Palomar Dallas) to critical acclaim and guest praise. A reinvention of the steakhouse experience, the chef-driven restaurant features all-natural born and raised Texas beef, pork and lamb in dryaged prime cuts and specialty cuts such as chuck flap, beef tongue and Akaushi beef. Named one of Eater National’s “Most Anticipated Openings,” Esquire magazine’s “Best New Restaurants”, Zagat’s “Hottest New Restaurants” Maxim’s “America’s Best Steakhouse Specialties” and featured on Esquire Network’s “Restaurant Revolution” Knife is Tesar’s vision of what a contemporary steakhouse should be.
Two years prior, Tesar opened Spoon Bar & Kitchen, receiving recognition in Condé Nast Traveler’s “Best New Restaurants in the World,” Bon Appetit Magazine’s “The Best New Restaurants of America in 2013” and Esquire magazine’s “The Best New Restaurants of 2013.”
After receiving classical French training at La Varenne Ecole de Cuisine in Paris, Tesar started his culinary career at Club Pierre in West Hampton, followed by stints at 13 Barrow Street, 44 & Hell’s Kitchen, Vine and cooking alongside Anthony Bourdain at the Supper Club in New York. After New York, Tesar headed to Las Vegas to work with Chef Rick Moonen at RM Seafood and in 2007, moved to Dallas to take the helm at The Rosewood Mansion on Turtle Creek, earning two five-star reviews.
A highly sought after consultant, Tesar is the genius behind the menus at DRG Concepts’ Dallas Chop House, Dallas Fish Market, Wild Salsa and Chop House Burger as well as The Cedars Social and The Commissary, earning a “Best New Restaurant” award in D Magazine with his revolutionary CVap cooked burgers and most recently Oak in the Design District.
Always looking ahead for the next project, Tesar has announced he will be opening an authentic Italian restaurant in Dallas in the fall of 2015 and is developing a hotel in Memphis on the Mississippi River that will feature a restaurant and bakery. He is also working with Flatiron Books and Macmillan on a book, “Knife: Modern Steak and All American Meats,” that will be published in spring 2017 in addition to a television show with The Food Network.
From bringing seafood to the heart of Texas to reimagining the traditional steakhouse, Tesar continues being a visionary and put Dallas on the map as a true foodie destination.
Learn more about Chef John Tesar.
Executive Pastry Chef
Pastry Chef Eric Cobb grew up in Vestavia Hills, Alabama, a sub-city inside Birmingham. He attended culinary school at The Culinard graduating from the Culinary Arts program in 2006, but after realizing his love for the meticulous and scientific side of baking went back to complete the Pastry Arts program in 2008. Upon graduation, he took a job at the Four Season Hotel in Texas where he spent the past seven years creating different pastries under the direction of Chef Randy Gehman.
After Chef Gehman’s retirement this year, Cobb decided to branch out and auditioned for the Pastry Chef position at Knife Dallas. Introduced to John Tesar by David Culler, he wowed Chef Tesar with his chocolate and coffee pastry, and white chocolate and meyer lemon pastry. He tested a reconfigured version of that chocolate and coffee pastry as a special on the Knife menu at the end of November and was so popular it was immediately adopted on to menu.
Chef Cobb aspires to take Knife to a level that revivals New York City and other culinary hot spots. He has configured a new dessert menu for Knife which features a sweet potato tart, coconut lime verrine, pine nut cake with a with a white chocolate ganache, and the chocolate and coffee pastry.
Currently experimenting with molecular gastronomy and anxious to use liquid nitrogen he is persistent in mastering new techniques in pastry making. However, the one tool he cannot fathom cooking without his immersion blender which decreases the particle size of ingredients with the efficiency he says he couldn’t do by hand. He cherishes the culture of creative freedom and the desire to make each dish the best.
When not at the restaurant he spends his time working from home on new menu items, returning phone calls and answering emails. His hidden passion is breaking out the grill and barbecuing.
Restaurant General Manager / Hotel Director of Outlets
Joe Clair Started his career in management at the Mansion on Turtle Creek and took part of the 22 million dollar renovation. He then moved to New York and was part of the management team that helped reopen the world famous Plaza Hotel after it’s 1 billion dollar buyout and renovation.
Later he moved back to Dallas, TX and has worked at Nick & Sam’s as a Manager at the Steakhouse and a General Manager at two of their Upscale Grill Concepts. Joe has a degree in International Business and Economics from the University of North Texas.