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Knife Restaurant Review: Chef John Tesar utilizes Texas-raised, all-natural beef at this upscale steakhouse boasting a wide variety of specialty cuts alongside signature C-Vap cooked burgers. Dinner choices also ballyhoo chicken, lamb and pork, and charcuterie and "Slabs," billed as large portions intended for sharing. Bacon-crusted bone marrow and caviar are highlights as well, and if you have a bone to pick with meat, there are plenty of alternatives. Knife features vegetarian entrées, fresh seafood, pastas, seasonal salads and raw bar selections, too. Meanwhile, the wine roster is vast and varied, and the bartenders are more than adept at slinging cocktails. Desserts might include smoked corn pot de crème with blueberry thyme compote, corn ice cream and cake crouton. Knife rolls out a tasty Sunday brunch that highlights Tesar's breakfast goods.