Committed to using the finest quality ingredients with true Texas roots, Chef Tesar has built relationships with Texan ranchers and farmers including Heartbrand Beef and 44 Farms to ensure the best sourced meats. The cuisine at Knife will meld classic and modern steakhouse dishes featuring all-natural born and raised Texas beef, pork and lamb in dry-aged prime cuts prepared in cast irons and customary steakhouse broilers, as well as specialty cuts such as chuck flap, outside skirt, tri tip,.. culet, beef cheeks, beef tongue, oxtail as well as rich, exotic Akaushi beef.
Boasting more than the average steakhouse, the menu will incorporate an extensive charcuterie program, grass-fed bison and lamb and specialty breeds of pork, chicken and seasonal game birds, as well as a full line of house made sausages, hot dogs and brats. Chef Tesar will prepare his signature C-Vap cooked burgers, praised for their perfectly medium-cooked insides foregoing the heavily charred edges that regular pan preparation causes.
Knife will bring socializing back to dining, offering larger portions or Slabs to share for groups, as well as interactive dishes such as pork belly brisket, house cured pastrami and pigs head served with international bread and sauces. Beyond the steakhouse, Knife makes all pasta in-house, and offers fresh seafood and vegetarian main dishes, family-style seasonal salads and raw bar selections.