Pat Sharpe Praises Knife, & More of the Week's Reviews

Pat Sharpe reviewed Knife: The Texas Monthly critic has plenty of praise for John Tesar's "wildly popular new meat mecca," deeming the menu "the perfect expression of the barbecue-worshipping, charcuterie-nibbling, snout-to-tail times we live in." She found the bacon tasting "silly and expensive, but the charcuterie board "a steal at $24." Bacon-crusted bone marrow with uni "should be brought to the table by a team of EMTs armed with defibrillators." As far as steaks go, the flatiron is "not just a bargain at $25, it's a really tasty little steak," but the piece de resistance is of course the 240-day aged ribeye (which won't be available again until October, sadly), which "is a piece of meat to be savored." [TxMo]

Teresa Gubbins went to Stock & Barrel: This Bishop Arts addition from former Nosh chef Jon Stevens "is one of the most exciting new restaurants to come along this year": "An upscale yet approachable neighborhood spot" with a menu of "creative and satisfying food." Menu highlights include crab fritters "filled with lump crab meat and not much else," Wagyu meatloaf "as thick and high as petit filet mignon," smoky coal-roasted eggplant, and "decadent" white cheddar cauliflower. Bonus: "The wine list has an eclectic, boutique-y personality, with nothing over $130." [DFW.com]

Leslie Brenner checked out Table 13: This "early 1960s Las Vegas"-themed spot in Addison can be great fun so long as you "order wisely." Per Brenner, that means skipping the lackluster lobster fra diavolo and disappointing souffles; instead, opt for one of the "beautifully cooked" beef options such as steak Diane, steak au poivre or beef Wellington. "The acoustics are friendly enough so dinner dates can converse easily, even as the music plays," and cocktails are mostly good. Two stars. [DMN]

ELSEWHERE: The Observer went to Oak Cliff's indie bookstore/bar The Wild Detectives; DFW.com tried The Fish in Fort Worth; Fort Worth Weekly reviewed Kona Grill.