Dallas Hotel Magazine Fall+Holiday 2022

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DINING

High Steaks -

Knife’s open kitchen

MICHELIN-STARRED DALLAS CHEF JOHN TESAR IS BIG ON PRIME BEEF — AND SEAFOOD, AND PASTA

By Holly Haber

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nife in urban Dallas, the new Outer Reef overlooking the Pacific, and Knife & Spoon in Orlando, Fla., share a key commonality: Dallas chef John Tesar. The culinary maestro has learned and grown a lot since he was dubbed the city’s “most hated chef” back in 2010 and accused of throwing cutlery. Tesar, who has been nominated for four James Beard Awards, this year earned a coveted Michelin star for Knife & Spoon. “One of the fortunate things about being older is you have experience,” he says. “I studied what people really want to eat.

240-day dry-aged steak at Knife

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D A L L A S H OT E L M A G A Z I N E

After 40 years in this business, the root is to serve good food to good people and make it about them.” Though Tesar licenses each of the three eateries to a different hotel operator, Chef John Tesar the upscale restaurants all maintain his devotion to excellent seasonal cuisine that’s as local as possible. “I am hired to create a non-hotel restaurant in a hotel,” Tesar explains. “It’s fine dining.” Knife, the eldest, opened in 2014 at the Highland Dallas, Curio Collection by Hilton. As its name implies, Knife is big on meats — steaks, lamb, pork, even an earthy $300 ribeye that’s been dry aged for 240 days — plus a few seafood dishes. There’s also a Knife steakhouse at the Shops at Willow Bend in nearby Plano. Outer Reef at Laguna Cliffs Marriott Resort & Spa in Dana Point, Calif., is the opposite, with a lengthy seafood selection and a smattering of steaks, while Knife & Spoon at the Ritz-Carlton Orlando, Grand Lakes is fairly evenly divided between land and sea. All four share and shift hit dishes amongst themselves and grill prime steaks free of hormones and antibiotics from premium 44 Farms in Texas. Two signature plates that originated in Michelin-starred Knife & Spoon — melt-in-your-mouth king crab with garlic foam and