KNIFE

In the heart of Dallas, Knife by Chef John Tesar has long stood as a bold reimagining of the American steakhouse—a place where dry-aged beef, culinary precision and Texan swagger converge to create one of the most compelling meat-centric experiences in Texas.

Now a staple of the national dining scene and a fixture among the World’s Best Steak Restaurants, Knife in 2025 continues to push boundaries while celebrating the craft of butchery and the primal power of open flame. The space itself is sleek and modern, with an edge of urban grit—equal parts refined and rebellious, much like its chef.

At the core of Knife’s identity is Tesar’s uncompromising meat programme. Steaks are aged in-house—some for up to 240 days—creating deep, nutty flavours and velvet-like textures rarely found outside of Europe. The 45-day dry-aged 44 Farms sirloin remains a house favourite, while rarities such as 240-day bone-in ribeyes and Outpost 76 beef speak to the restaurant’s position at the cutting edge of American beef culture.

Tesar’s philosophy is rooted in transparency and respect for the animal. Each steak is presented with full traceability—breed, feed, age and method—reflecting a chef who treats meat not as a commodity, but as a story.

Knife also dazzles beyond the grill. The bacon tasting, with five styles cured and smoked in-house, is a cult favourite, while the beef cheek ravioli, smoked short rib and bone marrow with oxtail marmalade reveal Tesar’s range and finesse.

The wine list leans bold, with a particular focus on Napa Valley, Rhône varietals and expressive Spanish reds, each chosen to stand up to the restaurant’s richly marbled cuts. The cocktail programme, meanwhile, offers modern classics with an edge, ideal for a Dallas crowd that appreciates both power and playfulness.

Service is sharp and engaging, with a team that reflects Tesar’s no-nonsense, high-integrity approach. They know their beef, respect their guests and keep the energy high without losing focus.