Tag Archives: John Tesar 240 Day Dry Aged Riserva Rib Eye

Knife Opening May 15 And Here Is What You Want To Order First

DSC01421by Steven Doyle

Last evening John Tesar hosted a group of media types from around the DFW area to check out his new digs at Knife located in the Hotel Palomar. We were all plenty excited, and the group was much larger than you might expect for a pre-opening sneak peek. It is always fantastic to chat up the ever charming chef Tesar as he spins his tales in expert mode. He is always excited, and his eyes grow larger when he has something terrific to discuss. Last night it was about beef.

Knife, which will open possibly May 15, 2014, is all about the meat. Just as Tesar’s other highfalutin restaurant Spoon is all about seafood, which he does ever-so-deftly, the chef now gets to play with beef. Not long after arriving, Tesar moved me towards the front of the building, where the entrance is located and the doorway just underneath the newly installed signage for Knife. As you make your way into the front door you will notice a small room with a large view. It was empty last night, but the little apartment will play host to aging beef when the restaurant finally opens for business. Here you will be able to peer in and spot your dinner; in this case we are talking the holy grail of beef: the 240-day dry-aged riserva rib eye. 240 freaking days. That is nearly 200 days longer than your average dry aged steak you will find in Dallas.    Continue reading


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