About Knife

A Reinvention
Of Steak

We have reinvented the steakhouse experience and we're proud of it! Committed to using the finest quality ingredients with true Texas roots, our chef John Tesar makes it possible by building relationships with Texan ranchers and farmers including Heartbrand Beef and 44 Farms to ensure the best sourced meats.
 
 

Texas Beef

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.

Our Venue

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.
 
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Our Executive Chef

John Tesar

John Tesar was called “the single most talented cook I ever worked with” by Anthony Bourdain. Tesar also enjoys the pseudonym Jimmy Sears in Bourdain’s bestselling memoir KITCHEN CONFIDENTIAL and in MEDIUM RAW. An iconoclastic celebrity of the food world, Tesar came up as a chef in New York City at 13 Barrow Street, 44 & Hell’s Kitchen, Vine, and the Supper Club. He then went on to open two acclaimed restaurants in Dallas that have been named among the best in the country by Bon Appetit, Eater, Gayot and Esquire. He was famously entangled in a feud with Dallas food critic Leslie Brenner. Tesar remains a fixture of Dallas’s restaurant scene and a true “chef’s chef.” He has garnered praise from Food & Wine and The New York Times, has appeared on The Today Show and The Early Show, and is a two-time contestant on Bravo’s “Top Chef.” For more information, please visit www.JohnTesar.com.

Executive Pastry Chef

Eric Cobb

Pastry Chef Eric Cobb grew up in Vestavia Hills, Alabama, a sub-city inside Birmingham. Introduced to John Tesar by David Culler, he wowed Chef Tesar with his chocolate and coffee pastry, and white chocolate and meyer lemon pastry.