Akaushi rib eye (front) with onion rings (left back) and roasted okra (right back) on the side served at the Knife restaurant in Dallas Wednesday July 9, 2014.

Andy Jacobsohn/The Dallas Morning News

Knife in East Dallas


5300 E. Mockingbird Lane
Dallas, TX 75206

in Highland Dallas Hotel at North Central Expressway
Business Hours
  • Sunday 6:30AM – 2:00PM 5:00PM – 11:00PM
  • Monday 6:30AM – 2:00PM 5:00PM – 12:00AM
  • Tuesday 6:30AM – 2:00PM 5:00PM – 12:00AM
  • Wednesday 6:30AM – 2:00PM 5:00PM – 12:00AM
  • Thursday 6:30AM – 2:00PM 5:00PM – 12:00AM
  • Friday 6:30AM – 2:00PM 5:00PM – 1:00AM
  • Saturday 6:30AM – 2:00PM 5:00PM – 12:00AM
Kitchen Hours
  • Sunday 6:30AM – 2:00PM 5:00PM – 11:00PM
  • Monday 6:30AM – 2:00PM 5:00PM – 11:00PM
  • Tuesday 6:30AM – 2:00PM 5:00PM – 11:00PM
  • Wednesday 6:30AM – 2:00PM 5:00PM – 11:00PM
  • Thursday 6:30AM – 2:00PM 5:00PM – 11:00PM
  • Friday 6:30AM – 2:00PM 5:00PM – 11:00PM
  • Saturday 6:30AM – 2:00PM 5:00PM – 11:00PM

All the Details

  • 214-443-9339
  • Free Wifi
  • Serves Alcohol
  • Has Private Lot Parking
  • Outdoor Seating
John Tesar’s modern steakhouse in the Highland Dallas Hotel is arguably the most engaging steakhouse in Dallas; it’s certainly the most interesting, and the dry-aged “old school” and 44 Farms cuts and the oak-fired lesser cuts from 44 Farms can be fabulous. But they aren’t always; the kitchen tends to underseason them, and doesn’t always get the temperature right. The menu is vast; there are also whole roasted chickens, 18-hour braised pig heads and lots more. Salads, appetizers and side dishes are some of the most successful dishes. The much ballyhooed 240-day dry-aged ribeye is only available very sporadically. David Collier’s modernist desserts are less than thrilling. Full bar. — Leslie Brenner/Guide

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