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Chef John Tesar to Open Knife at The Shops at Willow Bend

The popular Dallas steakhouse is heading to Plano.
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Chef John Tesar will open a second location of Knife in early 2018. The 7,000-square-foot steakhouse will open at The Shops at Willow Bend in Plano. According to the release:

[The steakhouse] will offer the same reinvention of the dining experience that Dallas diners have come to know and love, with an added butcher shop and burger stand for those looking to enjoy Knife at home or on-the-go.

Committed to using the finest quality ingredients and meats, Chef Tesar will continue to expand his relationships with 44 Farms, Heartbrand Beef, and Creekstone Farms to ensure the best meats are sourced for guest’s daily. Knife at Willow Bend will boast an impressive dry aging meat box, allowing for 500 pieces of meat to dry age at a time. Chef Tesar, a leader and innovator in the dry aging movement, will offer 45, 60, 90, 120, 150, and 240-dry aged meats every day at Knife’s new location, an unprecedented feat made possible by the expansive meat locker. Prominent on the menu will be Knife’s popular dry-aged ribeye and sirloin, however Chef Tesar will offer other unique dry aged meat variations including foie gras and pork.

Knife at Willow Bend will pay homage to Chef Tesar’s critically-acclaimed seafood restaurant Spoon Bar & Kitchen (2012 -2014) with a selection of favorites from the restaurant’s menu. The menu at Knife at Willow Bend will feature a crudo menu, caviar and fresh shellfish, including oysters, lobsters and King Crab. Additionally, Knife favorites like its tartare, pasta and burger offerings will also be available.

An elaborate, oval shaped bar seating 25 guests, situated at the center of the restaurant, offers the steakhouses’ full food menu, specialty cocktails, local, craft and import beers. The restaurant will also have a 300+ label wine list with a Sommelier on staff nightly to assist guests to find the exact wine to complement their meal.

The success that we’ve seen at Knife at The Highland has been both humbling and rewarding, and is the reason we are able to expand the concept to additional markets,” says Tesar. “I’ve been interested in opening a restaurant in Plano for many years now, and am looking forward to opening Knife there early next year. Guests will enjoy all their favorite dishes from our Dallas location, but will notice an even deeper focus on our dry-aged meat program.”

There you have it.

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