On the heels of French restaurateur Stephan Courseau (Le Bilboquet, Up On Knox) announcing that he has partnered with Junior Borges to open a third Knox-Henderson eatery, diners may have noticed a few menu changes at Up On Knox, his American Brasserie located just steps from the Highland Park entrance to the Katy Trail.
Thanks to Borges, Courseau was able to hire Executive Chef Matthew Wilbur, a classically trained chef with 15 years experience in the industry. Wilbur has honed his skills in some of the best kitchens in the country, including Bouchon at The Venetian in Las Vegas; Alex at Wynn Las Vegas; Citronelle at Carmel Valley Ranch; The Lion in New York, and many more. With several Michelin starred kitchens under his belt and time spent working under chefs Thomas Keller, Alex Stratta and Michel Richard, Wilbur eventually made his way to Dallas where he cut his teeth at The Joule Hotel with Borges as the Executive Chef of Banquets and Catering for almost two years.
Now, he’s making swift, subtle changes to the Up On Knox menu by combining his classical French training and love for the farm-to-table fare of his California hometown in order to make the bistro the kind of comfortably charming eatery where neighborhood denizens can come in for a cup of morning brew, enjoy a quiet lunch, and then pop in again for dinner—a home away from home.
“We’re trying to reflect the great product we get here in the Dallas area while staying true to what this restaurant is,” shares Wilbur. “It’s a neighborhood bistro where you can enjoy familiar, homey dishes like a simple roasted half chicken with marble potatoes and chicken jus, or find a really nice scallop or halibut dish that’s going to feel a little more special.” Here, he assures, you’ll enjoy the juxtaposition of a place where you can find both a great burger, or some of the best oysters in town.
While you will still find favorites like the popular Raw Bar, Fish & Chips and 44 Farms Burger, look for new menu items like the French style Roasted Chicken, Grilled Octopus with red wine oregano vinaigrette and celery and Hamachi Crudo with pea relish, avocado and lobster roe—a perfect combination between creative new American and classic French fare.
“I’m super excited to be working with Matt again,” adds Borges. “He brings so much care and talent to Up On Knox, and we’re looking forward to the evolution of the menu.”
