Knife

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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