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Chef John Tesar and Palomar's GM Andrew Wright (photography by Matthew Shelley)

Sneak Peek: John Tesar Shows Us a Glimpse of Knife

Chef John Tesar is back at it again. His much celebrated restaurant, Spoon, is no longer an only child. He is coming at this ravenous city with something almost unheard of in Dallas: steak. I jest, but this particular fine dining steakhouse, which opens May 15 in Central 214’s old spot, will set itself apart not only with the wild chef’s personal flair for madcap exuberance, but by its selection of rare and alternative prime cuts. As Tesar told the crowd of media that attended a preview of Knife’s facility last night, “Where Spoon is more intimate, Knife is social.” Here are the essentials you need to know.

Main dining area
Main dining area

1. The restaurant is at the Hotel Palomar.

Michael Martensen, doing what he do (left); fine apple cocktail (right)
Michael Martensen, doing what he do (left); fine apple cocktail (right)

2. Michael Martensen is running the bar. That deserves a “hell yes!”

3. The hotel will be offering packages that tie in to the restaurant with an entrance from outside as well as from the lobby.

John Tesar serving the finest beef
John Tesar serving the finest beef

4. There will be a late night menu with fine foods being served until 1 a.m.

5. There will be lunch (starting 2-3 weeks after opening) and there will be brunch (starting with a Mother’s Day Brunch).

6. Knife will be open 7 days a week.

Pastry chef David Collier does wonders with chocolate at Spoon, too. (left); Collier's macaron (right)
Pastry chef David Collier does wonders with chocolate at Spoon, too. (left); Collier’s macaron (right)

7. David Collier is handling the desserts and that’s good for everyone. He owns.

The bar, for now.
The bar, for now.

8.  As should be obvious from the first point, the bar is stacked.

I am sure there is more that I am forgetting to tell or just choosing not to. Whatever I may have left out, you can discover for yourself on May 15. The space is substantial, communal, and devoid of imperfection. It’s also full of delicious meat. What else can you ask for?