John Tesar's Knife Will Serve a 240-Day Dry-Aged Ribeye

240-day dry-aged ribeyes are just one of the things diners can anticipate from John Tesar's upcoming Knife at Hotel Palomar, set to open late this month. The Dallas Morning News got a sneak peek at a menu draft, and it reads like a veritable meat orgy.

Tesar explains the dry-aging process to critic Leslie Brenner in an accompanying interview, telling her the long-aged steak, which will cost about $100, is "an acquired taste." Other highlights include a bacon tasting, ground-to-order steak tartare inspired by New York's legendary '21' Club, several burgers including one named for food writer Josh Ozersky (a vocal proponent of the modern steakhouse trend), and what sounds like a play on surf 'n turf involving bacon-crusted bone marrow and uni. In true steakhouse fashion, the wide-ranging menu also includes a lineup of sides with things like avocado fries, roasted okra and pommes souffles, an old-school potato preparation that Tesar has previously served at Spoon.

For those not looking to splurge on 8-month aged steaks, it looks like there will be plenty of more affordable options, too — think housemade hot dogs and several sandwiches including a Reuben with housemade pastrami and barbecue brisket.

· Exclusive: Tesar's Knife Will Feature 240 Day Dry-Aged Ribeyes [Eats Blog]
· Draft of Opening Menu for Knife [Scribd via DMN]
· Knife to Offer 'Slabs' of Meat and a Late-Night Scene [-EDFW-]
· More Knife coverage [-EDFW-]