Knife Steakhouse
Steak house · Greenville Ave
5300 E Mockingbird Ln, Dallas, TX 75206
.jpg "Knife Steakhouse by Kevin Marple/Courtesy Knife Dallas")
Highlights
Exceptional dry-aged steaks, creative cocktails, and unique avocado fries.
Exceptional dry-aged steaks, creative cocktails, and unique avocado fries.
"A steakhouse for a burger? Yeah, when it’s Knife, it’s worth it. The Ozersky is a classic but it also offers the Pimento (with a healthy serving of pimento cheese), the Magic which is served on an English muffin, and the Beef Cheek." - Courtney E. Smith, Rachel Pinn
"Chef John Tesar’s meat temple at The Highland has racked up accolades and inspired a cookbook. The steaks here are aged in a special $50,000 dry aging chamber for up to 240 days, adding an intense funk and richness. Knife’s “new-school” cuts like skirt steak flat iron are just as good as the pricier hunks of beef on offer for those balling on a budget." - Courtney E. Smith, Amy McCarthy
"Chef John Tesar's steakhouse called Knife is a place to sharpen one’s cat eye and exercise any apex predator instincts — on the steaks." - Courtney E. Smith
"This buzzy steakhouse, located inside the Highland hotel, is worth the hype. Even in the dead of summer, the atmosphere is warm and cozy, the intimate yet buzzy dining room populated with a healthy crowd. If you enjoy dry-aged meats, then there is simply no other option in town. John Tesar takes pride in producing his 240-day dry-aged rib eye, which emerges salty, tender, and divine. Split with the table, and pair with sides like okra, carrots, or macaroni and cheese with bacon bread crumbs." - David Landsel, Diana Oates, Jonathan Thompson
"Knife's avocado fries are an outlier on this list, but they bear mentioning. Tempura-battered and lightly fried until the insides are impossibly creamy, they’re also served in a adorably kitschy deep-fryer basket. It's like State Fair food, if State Fair food was actually good. As for potato fries, the ones here are pretty great and very unique: Extra thick-cut, crisp throughout, and covered in an addictive chimichurri-esque salsa verde." - Amy McCarthy, Rachel Pinn
