Texas-raised beef, dry-aged 60+ days on site. The definitive Dallas steakhouse experience for special occasions.
John Tesar's Knife is where you go to understand what Texas beef is really about. Everything is dry-aged in-house, minimum 60 days, some cuts up to 240 days. The bone-in ribeye is the benchmark. It's expensive. It is absolutely worth it.
Find accommodation close to Knife — walking distance or a short Uber away.