From James Beard-nominated Chef John Tesar, Knife Modern Steakhouse is a sleek, elegant update on the classic steakhouse. Dedicated to using only the highest-quality ingredients with local Texas roots, Knife sources its meat from the nearby 44 Farms in Carmen, Texas. Classic cuts like a bone-in rib eye or filet mignon are what you can expect to see on the restaurant's "Old School" menu, and more adventurous selections, like Waygu, Akaushi and Tri-Tip steaks, wood-fired over an open flame, are decidedly "New School."
Top Chef alum John Tesar’s ode to beef is a modern take on the traditional chophouse, with high ceilings, brightly colored tile, warm lighting, and an airy patio. The menu features a bacon tasting spanning five varieties, so that’s obviously where you should start. Move onto “new-school” and “old-school” steaks, ranging from budget-friendly flat iron and skirt cuts to a baller Bone-in Sirloin. If you really want to go big, try the 240-day dry-aged 44 Farms Bone-In Ribeye, and consider bringing a friend, because said steak weighs in at a plump 32 ounces and costs upwards of $200. Before you leave, take a peek at the patiently hibernating steaks via the picture window looking into the fully stocked dry-aging room.