The Sushi Counter at Knife Steakhouse
Knife Steakhouse, under John Tesar's direction, is one of the fifty best steakhouses outside Japan. The beef program: USDA Prime dry-aged plus the famous 240-day Tesar dry-aged ribeye.
The aging method: Dry-aged 60 to 240 days; Tesar's signature long-aging program.
The counter format: The 240-day dry-aged ribeye; the Wagyu A5 sirloin. The sides format: Centre dining room banquette under the open kitchen.
The signature cut: Modern American sides: brown butter potato, the Tesar creamed corn.
How to Book Knife Steakhouse
The booking lead time: 6 to 10 weeks for Saturday slots.
The best seat: Centre dining room banquette under the open kitchen. Order the signature cut; the chef calibrates the sequence to the diner's pace.
The kitchen at Knife Steakhouse is rated 10/10 for food and 10/10 for ambience in our editorial scoring.
Why Knife Steakhouse Is Worth the Pilgrimage
"John Tesar's Highland Park steakhouse. The most architecturally elegant Dallas chef-driven steakhouse with the 240-day dry-aged steak."
Our editorial scoring places the food at 10/10, ambience at 10/10, and value at 8/10. The Edomae register or Nobu-style fusion register is structural; the chef lineage and the kitchen's calibration produce the dinner that rewards the booking effort.
View Knife Steakhouse on Restaurants for Kings →
Related Reading
- Top 50 Steakhouses in the World. The full editorial ranking, of which Knife Steakhouse is #41.
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- Dallas restaurant guide. The full city directory with all occasions.
- Bobs Steak and Chop House. Our deep dive on the closest steakhouse peer in the city.
- Del Friscos Dallas. Our deep dive on the closest steakhouse peer in the city.