First Look: Knife Italian Steakhouse, at the Ritz-Carlton Las Colinas, Raises the Bar with Dramatic Rebrand and Elevated Dining

by Annie Greenslade

When elegance meets edge, you get Knife Italian Steakhouse, the dazzling new incarnation at what was formerly the Four Seasons, now rebranded under the Ritz-Carlton empire in Las Colinas. From the moment guests arrived at the grand opening, it was clear this is not just another steakhouse, it is a sensory experience, a statement, and a feast in every sense.

The space is radiant—swanky meets retro with modern flourishes. Vibrant colors punctuate polished surfaces, and artistic touches abound: bold lighting, eye-catching design details, and layouts that beckon both intimate dinner and grand celebration. Indoors and out, this is photo-worthy at every turn. The patio glows; the interiors command attention. If Las Colinas needed a place to be seen, Knife Italian delivers.

Executive Chef John Tesar has orchestrated a menu that does not just satisfy, but impresses, seduces, and lingers in your memory.

• 100-Day Aged Ribeye: The undisputed showstopper. Perfectly aged, richly flavorful, with that melt-in-the-mouth high-fat texture. If you go for one thing, let it be this.
• Pasta, including tableside pasta tossed in a giant Parmesan wheel.
• Lobster tails, caviar, giant prawns, and tuna, to name a few: Decadent, ocean-born luxuries that speak to the restaurant’s ambition. The lobster arrives indulgent and juicy; being the star.
• Wine Service: thoughtfully curated by a Sommelier. While there were many dazzling pairings, the Nebbiolo stood out—even pairing well with the desserts.
• Dessert: A final act of temptation. The tiramisu cups, creamy and balanced, were a favorite. Other sweets were equally mouth-watering, rounding out a multi-course affair with flair. The Ritz Pastry Chef is on brand with their elevated desserts and flawless presentation.
• The staff deserves a round of applause: being polished, attentive and expedited; hospitality that feels simultaneously grandiose and personal.

With Dallas-Fort Worth’s dining scene always hungry for more, Knife Italian Steakhouse slots into a niche where steeped tradition (aged steaks, a somm’s selection of wines) meets modern expectations (pasta, design, atmosphere, luxury). As Ritz-Carlton puts its stamp on this space, the result is a place that can rival the best in Texas—not just for what is on the plate, but for how the whole evening feels: Putting on the Ritz!

Knife Italian Steak

Michelin starred chef and renowned restaurateur, John Tesar, has partnered with The Ritz to bring together the lesser-known influence of Italian cuisine on Texas fare to create a refined yet playful ambience that delivers the wow factor.

Chef Annie Greenslade was the winner of Texas Pastry Chef of the Year by the American Culinary Federation and placed third in the nation. She owns and operates http://sweetlifechef.com which specializes in being a private chef. Her degree is in Culinary Arts, although awarded in Pastry Arts, and she is an Army combat veteran who served her nation for seven years.