Knife Celebrates Thanksgiving Day with Special Three-Course Menu

DALLAS (Nov. 14, 2014) – Chef John Tesar’s Knife in The Highland Dallas is offering a special Thanksgiving Day menu with three courses for $75 per person, not including gratuity. Highlighting Tesar’s critically acclaimed cuisine with seasonal accents, these holiday options will be available in addition to the regular menu. Knife will be open from 11 a.m.-4 p.m on Thanksgiving Day. For reservations, call 214.443.9339.


Thanksgiving Menu Options


Appetizer – choice of:

Bisque of butternut squash maple creme fraiche and wilted chanterelle mushrooms

Goat cheese mezzaluna with citrus butter and fennel pollen

Local garden arugula, roasted peppers, crispy iberico pork and shaved Parmesan

Fettuccine Bolognese

Entrée – choice of:

Roasted organic turkey, sausage and cornbread stuffing, fresh cranberry relish and sweet potato casserole

Pan seared wild salmon, pickled wild mushrooms, braised lotus root and mushroom dashi

Knife pork chop, braised collard greens and homemade applesauce

44 Farms filet mignon potato purée and Italian sauce ($10 supplement)

All entrees come with creamy mashed potatoes and a table selection of seasonal vegetables.

Dessert – choice of:

Pumpkin verrine – pumpkin panna cotta, crème fraîche ice cream and warm pumpkin doughnuts

Dark chocolate tart – Nutella powder and marshmallow with espresso sorbet

Apple pie mac – cinnamon streusel macaroon, caramelized apple, caramel and cinnamon ice cream

Children will receive vanilla and chocolate ice cream and a chocolate chip cookie.

In addition, each table will receive a pecan pie boxed and wrapped to take home or eat in-restaurant and each guest will receive a bagged pumpkin coffee cake muffin.


Knife is located adjacent to The Highland Dallas on 5300 E. Mockingbird Lane and is open daily for breakfast 6:30-11 a.m., lunch 11 a.m.-2:30 p.m. and dinner 5-11 p.m. Reservations are recommended by calling 214.443.9339.
The dining room at Knife with a view of the kitchen.


Reinventing the steakhouse experience, Knife is the highly anticipated concept from regionally and nationally acclaimed, James Beard-nominated and Bravo’s “Top Chef” contestant Chef John Tesar and named to Esquire magazine’s best new restaurants 2014. Offering high-quality, exceptional meats from Texan ranchers and farmers, Knife features dry-aged classic and prime cuts as well as specialty cuts such as chuck flap, outside skirt, culotte, beef cheeks, oxtail and Akuaushi beef. Knife’s extensive charcuterie program and raw bar selections as well as house made pasta, vegetarian and seafood dishes, takes it beyond the steakhouse. Chef de Cuisine Jeffrey Kent, a visionary in the culinary industry who has worked with Tesar on-and-off throughout the past 20 years, drives the kitchen. Master Pastry Chef David Collier, of the award-winning Spoon Bar & Kitchen, reinvents classic desserts while sommelier Sabrina Snodderley leads the wine program. Designed by Breckinridge/Taylor, the decor modernizes traditional steakhouse elements and complements Tesar’s culinary artistry with an equally artistic and appealing design featuring rustic chandeliers, rich fabrics and leather upholstery.  Knife is open daily for breakfast 6:30-11 a.m., lunch 11 a.m.-2:30 p.m. and dinner 5-11 p.m. Visit for more information and keep up with Knife events and news on Facebook and Twitter.

 For reservations, call 214.443.9339.