Knife

Between work and trips out of town, my wife and I didn't have time to celebrate our anniversary in July.  After checking our calendars and securing babysitting, we did finally have a belated anniversary dinner at John Tesar's new steakhouse, Knife.  Knife opened in May and has been receiving a lot of press lately.  You may or may not be following the feud between the very talented and sometimes controversial chef, Tesar, and food critic, Leslie Brenner.  Having sampled some of the restaurant's goods at a media event I attended, I was quite anxious to have dinner at Knife.  

Knife's Dry Aging Room

Soon after we arrived and ordered drinks, a relish tray arrived with a variety of fresh vegetables, beef jerky, and Green Goddess dressing.  Never being people to shun bacon, my wife and I started with the bacon tasting.  The bacon tasting consisted of five varieties of bacon served on a wooden board.   I enjoyed this unique experience and would have to say that the applewood smoked bacon was my favorite, but my wife preferred the Benton's bacon. We also enjoyed the cherry cured bacon and the bacon jam.

Bacon Tasting

As great as the bacon and relish tray was, I was here for the beef. There are so many cuts of beef available it was hard to choose which steak I wanted to try on my first visit to Knife.  After being somewhat indecisive,  I finally ordered the 44 Farms long bone ribeye (medium rare).  My bone-in ribeye was cooked to perfection, was extremely flavorful,  and very tender.  I shared some of this large steak with my wife and she loved it as well.  It was unquestionably one of the best steaks I have had in DFW.

44 Farms Long Bone Ribeye

My wife elected to order one of the "new school" steaks on the menu.  Not knowing a great deal about these steaks, she chose the chuck flap (medium rare).  When cooked, this steak is similar in appearance to a filet or a thick-cut sirloin.  My wife only took a couple of bites of this steak because she thought it had an awful flavor.  I took a couple of bites as well and found it almost inedible.  I am not sure if the cut of steak did not agree with our palate or if we just received a bad piece of meat.  As perfect as my ribeye was, the chuck flap was beyond disappointing.

Chuck Flap

For sides, we chose the onion rings and the avocado fries.  Both of these arrived several minutes after our steaks arrived, which was not ideal.  The tempura fried onion rings and the avocado fries both had a light batter that was very crispy and tasty.  I really liked the unique taste of the fried avocado, but I would have preferred them in smaller  slices.  A flavorful remoulade was served with the avocado fries and I thought it was a perfect complement to this dish.

Avocado Fries

Onion Rings

I will admit that I was more than stuffed after an appetizer, steak, and two sides, but I couldn't leave Knife without having dessert.  While at the media preview event, I sampled the dark chocolate dessert and fell in love with it.  Although several desserts sounded great, I felt compelled to get this dessert again.  This particular dessert is a flour-less chocolate cake with blonde, milk, and dark chocolate.  You also get to choose a flavor of ice cream to go with it and I chose the dark chocolate.  The dessert was just as amazing as I remembered and I savored every bite. 

Dark Chocolate

My first official trip to Knife was mostly a good experience.  All of the food was great, with the exception of the chuck flap.  Our waitress was very attentive and was very informative when we asked questions regarding the menu, but I wished that we would have received our sides at the same time as we received our steaks.  The dining room is very appealing to the eye, but the chair I had could have used a little higher back to make it more comfortable for men that are 6'5" like myself.  The tables at knife are large and perfect for sharing large plates with your dining partners, but their length makes it hard to carry on conversations.  Despite a few minor glitches on this visit, I think Knife is a very nice addition to the Dallas steakhouse scene and it's menu is unlike any other steakhouse in DFW.  I believe that Tesar has another winner in Knife!

Knife
http://www.knifedallas.com/
Livin the Good Life Rating=4

A Sneak Peek at John Tesar's New Steakhouse: Knife

I am a carnivore at heart and I tend to get excited when I hear about a new steakhouse opening in the Dallas-Fort Worth Metroplex.  Back in December, I first read that John Tesar was opening up a steakhouse called Knife.  The restaurant will open inside the the trendy Palomar.  Dry-aged steaks will be one of the specialities served at Knife, including one that is aged for 240 days.  When I also read that Tesar was going to have a bacon tasting menu, I began to think that his restaurant might be a little slice of heaven on earth.

Palomar Hotel

John Tesar is a a chef, restaurateur, and television personality that has really made a name for himself over the last few years.  As executive chef at The Rosewood Mansion on Turtle Creek, he earned multiple five star reviews.  He has also served as a consultant for several restaurants that have recently opened up in the DFW area.  You may have also seen him on The Today Show, The Early Show, Top Chef on Bravo, or  Extreme Chef on the Food Network.  The most recent restaurant that he opened and served as executive chef, Spoon Bar & Kitchen, has been widely acclaimed by critics across the country.  

Knife was designated as one of The 44 Most Anticipated Openings of the Spring of 2014 by Eater National.  The more I read about this meat-centric restaurant, the more I desired to dine here.  Luckily for me, I was invited to a media preview night at Knife where I was able to sample some of the menu and meet with John Tesar and his staff.

Puff Pastry with Goat Cheese

I arrived at the "Meat and Great" a little early, so I was able to look around the restaurant.  Knife is still under construction, but the re-design of the space is coming along nicely and they anticipate a May 15 opening.  When finished, the restaurant will be compartmentalized with a bar area, dining areas, and even an outdoor lounge area.  Perhaps one of the coolest features (pun intended) is the dry aging room that is located to the right as you walk into the restaurant.  Diners will be able to look through the window and view beef as it is dry aging.  I am willing to bet that some patrons will be surprised at what a dry aged steak looks like prior to it hitting the grill.

Steak Tar Tare on grilled Nan Bread

While guest to the event were meeting John Tesar and his team, they were treated to featured appetizers and cocktails.  The appetizers they served were a Puff Pastry with Goat Cheese, Steak Tar Tare served on grilled Nan bread, and Peking Duck Style Pork Belly served in a homemade steamed bun with hoisin scallion and cucumber.  All three appetizers were delicious, but the Peking Duck Style Pork Belly was extremely memorable.  

Peking Duck Style Pork Belly on a steamed bun

I enjoyed listening to John Tesar discuss the dry aging process and his commitment to serve quality beef from producers such as 44 Farms and Niman Ranch.  He plans to serve several prime off-cuts, such as tri tips, chuck flap, and skirt steak.  One does not typically see these cuts at steakhouses, but Tesar assured us that they would be delicious.  Unlike most restaurants, his dry aged steaks will be aged on site and in full view of the diners as they enter the restaurant.  

Chef John Tesar explaining the dry aging process

While finalizing plans for Knife, Tesar said that he visited several restaurants that specialize in dry aged beef.  One of the restaurants he visited, Carnevino, happens to serve one of my favorite dry aged ribeyes.  He also mentioned that he toured their dry aging facility while he was in Las Vegas.  Tesar said that he modeled his 240 day dry aged ribeye on the Riserva ribeye at Carnevino, but also plans to serve a 240 day dry aged sirloin.  Although the dry aging room is not functional yet, Tesar said that he already has some meat dry aging at a different facility so that he will have a limited amount to serve when he opens in May.

The samples of the 240 day dry aged ribeye went quickly

Those of us at this media event were lucky enough to get to sample a slice of a ribeye that had been dry aged for 240 days.  It was unquestionably one of the most tender pieces of steak I have ever had.  The flavor was unique as well, having a slight hint of blue cheese and popcorn in addition to the expected beefy taste.  The flavor was very rich and at $100 an inch for the ribeye, this would be a great steak to order for the table and share.  If hundred dollar steaks is not something you want to spend money on, Knife will have the less expensive off-cut steaks, burgers, sausages, hot dogs, and even a vegan dish or two.

John Tesar taking questions from the media and bloggers

After we sampled the ribeye, the staff also served us samples of a couple of their desserts.   Knife's version of Cheesecake was a graham cracker crusted crusted macaroon with cheesecake mouse.  The restaurant will also be serving a Triple Chocolate Verrine which include dark chocolate Pot Au Creme, roasted white chocolate panna cotta, chocolate sponge, whipped milk chocolate, and Gian Duju marshmallow.  I absolutely love chocolate and this was one of the best chocolate desserts I have ever had.  It was even topped with a piece of chocolate featuring the Knife logo.  Pastry Chef David Collier has certainly created two winners with these desserts.

Cheesecake Mouse in a Graham Cracker Crusted Macaroon.

Triple Chocolate Verinne

I was able to visit with the Palomar's Director of Sales and Marketing, Jodi Doughty.  She said the hotel will be featuring two packages that include a meal at Knife.  The Cutting Edge package will include deluxe accommodations, a $50 dining credit at Knife and guaranteed reservations, a cutting board autographed by John Tesar, and two complimentary craft cocktails.  The Prime Experience Package will include a luxury suite, a three course dinner for two at Knife, a tableside visit by John Tesar, an autographed cutting board, two complimentary craft cocktails, and $150 credit towards spa therapies at Exhale.  These promotions will be available for May, June, and July.

The restaurant certainly has a lot of promise as a place to get delectable meat, but it will also have a social atmosphere.  Tesar said the kitchen will have a late-night menu and will stay open till 1:00 a.m.  If all the food is equal to the quality we were served during the media preview, I can see this place becoming one of my go-to restaurants for dinner with friends or a romantic night with the wife.  While Knife isn't your grandfather's traditional steakhouse, I have a feeling that this particular restaurant will be a big hit in Dallas. 

http://www.knifedallas.com
http://www.hotelpalomar-dallas.com