John Tesar's modern steakhouse Knife will open in late April at the Hotel Palomar, and thanks to a press release we finally know more on what's to come: Think meat of every variety imaginable, classic steakhouse desserts deconstructed and a late-night scene complete with DJs and food served till 1 a.m.
According to the release, the Knife menu, which will be executed day-to-day by executive chef Jeff Kent, will include both classic and modernized steakhouse fare, with carefully sourced beef including typical steakhouse cuts and more unusual items like tongue and oxtail, plus everything from grass-fed bison and game birds to dry-aged lamb and specialty breeds of pork. Charcuterie will of course be made in-house, as will sausages and brats. Tesar is also bringing back the C-Vap burger technique he made famous at The Commissary.
Knife also promises "interactive dishes" like a whole pig's head, house-cured pastrami and pork belly brisket — exactly how diners will 'interact' with these dishes isn't quite made clear yet — plus shareable "slabs" of meat intended for groups. Pasta will be made in-house and the menu will also feature a raw bar selection. Spoon pastry chef David Collier will also oversee the "modernist" desserts at Knife.
On the bar side, the opening cocktail and wine menus were designed by Michael Martensen and sommelier Scott Barber; sommelier Sabrina Snodderly, who worked for Tesar at Spoon before heading to Gemma, will preside over the wine program.
Knife from Chef John Tesar to Open Late-April
DALLAS (April 2, 2014) - Knife, the highly anticipated modern steakhouse, by nationally acclaimed, James Beard-nominated and Bravo's "Top Chef" contestant Chef John Tesar exclusively for Kimpton Hotels & Restaurants, will open late-April in downtown Dallas on 5300 E. Mockingbird Lane. A reinvention of the steakhouse experience, Knife is Tesar's vision of what a contemporary steakhouse should be.
Known for his stylish,modern American cuisine prepared with classic European techniques, Tesar's innovative culinary perspective has garnered much acclaim throughout his 20+ years in the restaurant industry, most recently including a 2014 James Beard Foundation "Best Chef Southwest" nomination. Knife is Tesar's second restaurant in Dallas, including his highly acclaimed Spoon Bar & Kitchen, which has been recognized by Condé Nast Traveler, Bon Appétit and Esquire as one of the best new restaurants.
"I have traveled across Texas and America eating in just about every known steakhouse to see how to improve upon the experience, first from a quality and creative standpoint and then economically," said Tesar. "I want to up the ante on the steakhouse and give people a little of what they expect from a traditional steakhouse, but also surprise them with specialty cuts you rarely find cooked in unique ways."
"All of our restaurants are driven by very creative individual chefs who focus on local, sustainable ingredients and seasonal menus. We're excited to collaborate on Knife with Chef John Tesar, who is a clear talent on Dallas' dining scene," said James Lin, SVP of Restaurants and Bars at Kimpton Hotels & Restaurants. "He brings a unique concept and a true visionary culinary team that will give our guests an experience they won't find anywhere else."
Committed to using the finest quality ingredients with true Texas roots, Chef Tesar has built relationships with Texan ranchers and farmers including Heartbrand Beef and 44 Farms to ensure the best sourced meats. The cuisine at Knife will meld 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 chuck flap, outside skirt, tri tip, culet, beef cheeks, beef tongue, oxtail as well as rich, exotic Akaushi beef.
Boasting more than the average steakhouse, the menu will incorporate an extensive charcuterie program, grass-fed bison and lamb and specialty breeds of pork, chicken and seasonal game birds, as well as a full line of house made sausages, hot dogs and brats. Chef Tesar will prepare his signature C-Vap cooked burgers, praised for their perfectly medium-cooked insides foregoing the heavily charred edges that regular pan preparation causes.
Knife will bring socializing back to dining, offering larger portions or "Slabs" to share for groups, as well as interactive dishes such as pork belly brisket, house cured pastrami and pig's head served with international bread and sauces. Beyond the steakhouse, Knife makes all pasta in-house, and offers fresh seafood and vegetarian main dishes, family-style seasonal salads and raw bar selections.
Guests will enjoy modernist desserts including "Cheesecake 2.0" with cheesecake mousse and ice cream, liquid graham crackers and berry foam; the caramel pretzel with caramel coulant and Valrhona dulcey panna cotta; and chocolate cake with caramel foam, caramelia milk chocolate ice cream and chocolate panna cotta.
Tesar has collaborated with design firm Breckinridge/Taylor to create a space and platform to display his unique brand of culinary artistry with an equally artistic and appealing design. Keeping the hotel's aesthetic in mind but still showcasing Knife's personal identity, the decor injects a modern sophistication into traditional steakhouse elements with rich fabrics and leather upholstered chairs, rustic chandeliers and wood paneling.
Knife's culinary team, personally selected by Tesar, is helmed by Chef de Cuisine Jeffrey Kent, who has opened numerous restaurants, including Arizona 206 and Bistro 26, both earning accolades from the New York Times. Long before the term "farm to table" was commonplace, Kent was connecting a large network of fish suppliers directly with producers. Master Pastry Chef and James Beard award semifinalist David Collier reinvents classic desserts in his signature modernist fashion while local mixologist Michael Martensen and advanced sommelier Scott Barber have designed the opening bar and wine program to complement the menu with a strong emphasis on creativity and individuality. Sabrina Snodderly, the original sommelier from Spoon, will manage the wine program on-site.
Open seven nights a week, Knife will become a vibrant hotspot after the sun goes down, with host DJs spinning and a late night dining menu until 1 a.m. on the weekends.
Knife is located adjacent to the Hotel Palomar Dallas on 5300 E. Mockingbird Lane and open daily for breakfast 6:30-11 a.m., a bar menu 2-5 p.m., dinner 5 p.m.-midnight and brunch Sundays 11 a.m.-3 p.m. Reservations are recommended by calling 214.443.9339. Keep up with Knife events and news on Facebook and Twitter.
About Kimpton Restaurants
When Bill Kimpton introduced the boutique hotel concept to America in 1981 he pioneered the revolutionary relationship between one-of-a-kind hotels and restaurants led by acclaimed chefs. Today, Kimpton has nearly 70 unique restaurants, bars and lounges across the country helmed by renowned chefs and bartenders that offer guests a chance to dine like a local. Common cornerstones of each restaurant and bar include heartfelt care; chef-crafted, seasonal menus that celebrate local farms and purveyors; and striking interiors with vibrant style and design. Wines are chosen with a nod toward artisanal and biodynamic selections by Master Sommelier Emily Wines and signature cocktails are created by individual restaurant bartenders and Lead Bartender Jacques Bezuidenhout. Guided by company-wide EarthCare practices, Kimpton restaurants demonstrate a dedication to preserving the environment through the use of local and sustainable ingredients, including adhering to the Monterey Bay Aquarium's Seafood Watch guidelines; the use of compostable "to go" packaging; and recycling and composting practices. With concepts ranging from rustic Italian cuisine in the Pacific Northwest to oceanic fare on the Florida coast and alluring rooftop lounges and bars tucked away in the nation's capital, each Kimpton restaurant is as distinct and expressive as its location. For more information, visit KimptonRestaurants.com.
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