Here's a sneak peek inside John Tesar's highly anticipated Knife, the modern steakhouse replacing Central 214 at the Hotel Palomar. Expect a large bar, open kitchen, a swanky outdoor area with a fireplace, a wine room, and a specially built dry-aging room where steaks will be aged up to 240 days.
At a media preview last night, Tesar and team offered up a taste of things to come with small bites like steak tartare on housemade naan and Peking duck steamed buns. Booze whisperer Michael Martensen, who designed Knife's cocktail menu, was on hand presenting a duo of drinks that included the Able Apple, a gin and applejack concoction garnished with celery leaves.
Tesar emphasized that Knife isn't just a fancy steakhouse catering to high-rollers; the restaurant will serve prime "off-cuts" — that is, cuts that aren't your typical pricey ribeye, filet or porterhouse — like chuck flap at the very reasonable price point of $28. "It's delicious, I guarantee it, and I stand behind this steak. If it's terrible, blast me. We've been working on this for months and months, and this product is amazing," promised the chef.
All this talk of prime beef doesn't mean vegans should despair, though — even in Tesar's house-o-meat, there will be a couple animal-free options, including pasta and a salad that's named for local food writer Teresa Gubbins.
As evidenced by the photos (and lack of furniture?), Knife is still a work in process — look for it to debut May 15.
· Knife to Offer 'Slabs' of Meat and a Late-Night Scene [-EDFW-]
· Sneak a Peek at Soon-to-Open Knife's Dessert Menu [-EDFW-]
· All Knife coverage [-EDFW-]