Knife
Knife is a modern steakhouse in every sense of those words. The steakhouse is there, with such classic dishes as French onion soup, wedge salads and cocktails. But infamously different chef John Tesar takes everything you think you know about a classic steakhouse and turns it on its head. There are the incredible pasta dishes made in-house. The raw appetizers. The bacon tasting. The quality Texas steaks aged up to 240 days. Then there are the “new school cuts,” in which less popular, less expensive cuts of beef are cooked to perfect tenderness using more creative, modern methods. Dessert is no snooze either. Chef David Collier surprises you with “cheesecake” that arrives tasting incredible but looking like anything but. All in all, you’ll leave satisfied and ready to return.
