Knife Italian Steak invites guests to an unforgettable evening celebrating the soul of Tuscany with an exclusive five-course wine pairing dinner featuring Tenuta Villa Trasqua on Thursday, October 16, 2025, from 5 to 9 p.m.
Hosted in the restaurant’s intimate Wine Room, this special event ($145++ per person, plus tax and gratuity) pairs the artistry of Executive Chef John Tesar with the expressive wines of Villa Trasqua, presented by Sara Pianigiani, U.S. Brand Ambassador for the estate. Reserve your seat here.
Rooted in over a thousand years of Tuscan winemaking, Villa Trasqua is a certified organic estate near the borders of Chianti Classico. Guided by famed oenologist Franco Bernabei, the winery honors its deep heritage while embracing a modern touch—crafting elegant, soulful wines that embody Tuscany’s timeless charm.
Chef Tesar’s menu is designed to mirror that spirit, each course a harmony of flavor and craft:
Menu Highlights
- 45-Day Dry Aged Striploin Carpaccio – fresh fig, blackberry jam
- Lobster Agnolotti – Amatriciana sauce
- Braised Oxtail & Seared Foie Gras – potato pavé
- Wagyu Striploin – morel mushroom, red wine jus
- Artisanal Italian Cheese
Each pairing showcases Villa Trasqua’s renowned Chianti Classico vintages, bringing depth and character to every bite.
The evening also celebrates Knife Italian Steak’s new Sommelier, Dumar Guzman, who joins the team with an impressive background spanning Hotel Vin, Monarch and Kessaku Dallas, Four Seasons, Omni, and Fairmont hotels. A Certified Sommelier, Guzman is known for his Wine Spectator–recognized lists and his warm, insightful approach to pairing and service.
“This dinner is a celebration of Tuscan heritage and craftsmanship,” said Guzman. “Villa Trasqua’s wines express both the history and innovation of Chianti Classico, and pairing them with Chef Tesar’s cuisine creates an evening that’s both elevated and inviting.”
Seating is limited for this intimate event. To join this special celebration of wine, food, and Tuscan elegance, reserve your seat here.
