Nearby points of interest
Nearby points of interest
With Knife restaurant, 3 time James Beard-nominated and “Top Chef” contestant John Tesar brings a fresh, new steakhouse dining experience to The Highland Dallas. The menu features all-natural born and raised Texas meats, complementing “old school” classics like 45-day dry-aged sirloin and bone-in rib eye with “new school” evolutions that include culotte and flat iron. In addition to larger “slabs” of meat for group dining — including an 18-hour braised crispy pig’s head — the menu is rounded out by an extensive charcuterie program, bacon and ham tastings, sausages, sandwiches, salads and pasta dishes.
In addition to a sophisticated dining room, Knife offers a flagstone garden patio with a fireplace. A private dining room with its own lounge and fireplace is available for special events.
Knife was recently named “Best Steakhouse” by D Magazine and named "Best New Restaurant 2014" by Esquire Magazine,
Dallas, TX 75206
Steak, Steakhouse, Contemporary American
Hours of Operation:
BREAKFAST 6:30AM - 10:30AM (Monday-Sunday)
BRUNCH 11:15AM - 2:00PM (Sunday)
LUNCH 11:30AM - 2:30PM (Monday-Saturday)
DINNER 5:00PM - 11:00PM (Monday- Thursday)
DINNER 5:00PM - 12:00AM (Friday & Saturday)
DINNER 5:00PM-10:00PM (Sunday)
BAR AND LOUNGE:
11am - 12AM (Monday-Thursday)
12PM - 1AM (Friday & Saturday)
$31 to $50
AMEX, Carte Blanche, Discover, JCB, MasterCard, Visa
Select from Knife's seasonal menus or from a variety of private dining menu options for most any occasion, whether a special dinner gathering, bridal shower brunch, cocktail party or corporate event.
Complimentary valet parking available
Across the street from DART's Mockingbird station.
Banquet, Bar Dining, Bar/Lounge, Beer, Chef's Table, Counter Seating, Full Bar, Happy Hour, Late Night, Outdoor dining, Outdoor Smoking Area, Private Room, Takeout, View, Weekend Brunch, Wheelchair Access, Wine
Special Events & Promotions:
Visit our website to see all upcoming events.
Knife Ratings and Reviews
Was looking forward to eating at this popular and well-reviewed Tesar restaurant. Hours later, I left frustrated, tired and disappointed. I'll be brief regarding our issues; readers of this review should know that I am very familiar with many of the high-end steak houses in Dallas, and my expectations reflect both this experience and the high aspirations of this restaurant.
On to my complaints. First, the food service was very slow. Second, 3 of our 4 main dishes were served either cold (pasta and tuna) or lukewarm(my filet). In fact, the filet (ordered medium), was the driest steak that I have seen in a while; when I cut into it, zero moisture/juice could be seen in the meat, on my utensils, nor appreciated once in my mouth. The waiter offered to make a new one for me. It came out very rare and literally cold (as in refrigerator cold) at the center. They took it back and I, loosing my energy, conceded and had a few bites of my now suitably hot but rare filet.
They did comp me the filet, but probably should have comped the entire meal given the other dishes and the service.
As Texans who love a good steak and have had many of them, we were so looking forward to eating at this touted steak restaurant.
Boy were we disappointed!!!
My VERY expensive steak came out raw and cold in the middle and tough and burned on the outside, with absolutely no juiciness anywhere; so it got sent back.
The sides were okay-I ate a lot of them while waiting for my replacement steak to arrive. Meanwhile my dining companion finished his meal ( a filet cooked as ordered but very dry also-not a drop of juice)as we waited for my replacement steak to arrive. (30 min)
When my second steak was as dry raw and burned as the first one I gave up!
The GM Joe was very nice , service oriented , tried to be helpful . He did comp my steak.
Service was good but irregular-had to ask for more water, a fork to eat with, the bread got taken away -we weren’t done-but left the bread plates (?), etc . Also my French Malbec tasted exactly like my companion’s Spanish Tempranillo -never got that figured out.
So in conclusion-there are a lot of places to get great steak but this isn’t one of them. Won’t be recommending this restaurant to anyone unfortunately.
Alberto was our waiter and he was FABULOUS! He obviously knows the menu very well and provided great service, but more than that, he was super friendly and attentive. He also made my husband feel very special on his birthday and he did it based off of a small little comment I made on OpenTable when I scheduled our reservation. (The hostess did a great job of acknowledging his birthday, too). It was our first time dining at Knife, and we will definitely be back. When we come back, we will request Alberto. He deserves special recognition and a high five from his boss, or something because he did a SUPER job! Thanks so much, Alberto!
The evening didn't start out great, with us having to wait 30 minutes past our reservation time. Wasn't really handled that well by the hostess. However, once we were seated, the night was a joy. Service was prompt and on point and each course was delicious and did not disappoint. Because of the lateness of our seating, we did not end up ordering steak, but we each had a different entree that we really enjoyed. Would highly recommend starting with the bacon sampler!
Knife had exceptional service with average food. Given the hype of this restaurant, we added it to the list of the restaurants to visit. We were surprised at the average food. The service is fantastic but unfortunately you go for the food and it left something to be desired.
We went to Knife to explore their steak menu and some of their appetizers. While the service was impeccable, the food itself was only good, not great as expected of the price point of some of their menu items. For example, the bread that came with the appetizers was rather cold when a warm piece of bread to warm your hands and belly after coming in from the cold would have been much appreciated. The 45 day dry aged steak was good and interesting; however, it was not significantly better than some of the regular, non-aged steaks I've had elsewhere.
After months of wanting to go to Knife for the 240 day aged ribeye, I finally had my chance. I cook a mean steak, so to taste a 240 day was going to be great. My wife and I got to the restaurant, and had great drinks at the bar. When we sat down, our waiter was very attentive and courteous. I asked how much the 240 day aged ribeye was, and he said "$210". While it may sound expensive to some, at 32 oz, I was ready to roll. He then informed me they were out. I said, "How about a 239 day ribeye?" Nope. "How about as close as you can get to 240 days?" He said the oldest they have is the 45 day aged ribeye (44 farms 107). I asked him if that means I have to wait 195 days before I can come back for a 240 day (I was very understanding and polite and so was he through all of this). He said he would go ask, and when he came back I was told that I could only get the 45 day aged ribeye. Feeling like Steve Martin in the movie LA Story where he is told that he can only have the duck, I agreed to have the 45 day steak. I asked the table next to us how their exact ribeye was cooked because it looked pretty rare, and they said they ordered it medium, which is how I love mine. On expensive steaks, rarely do you get a steak cooked to the temp that you actually want, because if the restaurant over does it, they have to toss it and start over. So they undercook them, and in this case they clearly did as it was rare. So, I ordered mine medium well. When I got the steak, it was medium well and the exterior was not seared, but actually burnt. I will say that the less blackened areas of the steak were quite good though, which is why it is not a total loss.
I get it. The website says limited supply, but come on. Saturday night at 8pm? And if someone really wants an exotic, you can't cut a ribeye that is 239 days, or 210 days? I can do it. So, yes, I am a little disappointed. The next night I stayed home and cooked one of the best filets my friends and family had ever had.
We spend $120 per steak and sides.... so total of $400 some dollars! The service was very bad compare to what we paid... Our waitress was super lost! I had to ask for bread twice and they forgot to bring it when the restaurant was more than half empty! They forgot to pack our left over sides to go! I’m Not happy!!!
Love this restaurant! The waiter was great and he offered my girls non-alcoholic beverages. They loved the attention! We shared 2 steaks among the 3 if us. We had the creamer spinach and the Mac and cheese for sides. The most excellent meal. This is my 5th trip to the Highland (maybe more?) - we stay there because of Knife.
Went to Knife for Christmas dinner. The space was upscale, but comfortable. Our friendly server helped us navigate the menu. He did not steer us wrong when he recommended the bacon sampler as an appetizer. Bacon jam. Just do it. Akaushi Ribeye for the entrée'. Perfect. Since it was Christmas, dessert was a must. Art on a plate. Delicious art. I was happy to see the menu is varied enough that I can return for a less special occasion... the bacon jam sloppy joe sliders are calling.
Requested a table rather than booth both online and during phone confirmation. Tried to seat us in a booth. Table we had was for 10 people and there were 5 of us. Way too large and in need of repair. No special Christmas menu and selections were very limited. Sides were all cold. Service was lackluster. Took nearly 45 minutes to get our meal. After waiter took dessert order, he came back to say pastry chef left and we could not have dessert. Sought out manager who said that was not the case. Eventually got dessert. Had been here before and had a good experience.
While the setting was nice, the food left a lot to be desired. The Ruben sandwich had little meat and was served with small cut-up pieces of meat. The fries were inconsistent— some were soggy or seemed hollow in the middle. The pancakes were served burned and the bacon was not crispy, seemed undercooked. While the waiter acknowledged the problem and did not charge for the pancakes, no effort was made to replace it or make it right. The grilled cheese was prepared with an excessive amount of butter and the choice of cheeses gave an unusual taste and the bread was burned in places. The French toast was good. The restaurant had a aging room for steaks and I was sorry we had not ordered this instead. Perhaps it would have been better. But I will not go back to find out. Disappointing lunch experience.
As diners of Top and Iron chefs (Moto, Simon, Flay) and top restaurants from NYC (the Modern) to Texas (Vox) to California we were underwhelmed. Our favorite course: cold relish tray.
The recommended steak wasn’t worth the price.
Hotel wasn’t worth it either.
Our steak were superb and the vegetables -- especially the squash baked with brown sugar was delicious -- the meal was enough to eat -- we didn't even need desert -- although they gave us a small serving of complimentary goodies. The wait staff was unobtrusive -- so that worked for a business meal --
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