Short Rib Benedict: provided photo

Short Rib Benedict: provided photo

Knife, the new steakhouse by chef John Tesar in the luxury hotel The Highland Dallas (formerly known as Hotel Palomar) in East Dallas off Mockingbird, is now serving Sunday brunch.

From 10 a.m. to 2 p.m. every Sunday, guests can get some of the favorite featured menu items, like crispy pork, belly hash, beef cheek benedict and crispy yeast waffles. Recently nominated a third time as a James Beard Best Chef Southwest semifinalist, Tesar designed the menu to include dishes that highlight his signature aged meats, along with more traditional brunch favorites. Check out the Sunday brunch menu.

The restaurant also has a newly created cocktail menu by barman James Slater to pair with the brunch menu, including the Green Bloody Mary, which uses a non-traditional bloody mary base made from tomatillos, cucumber juice and celery juice. (Hint: It’s called the “Green Bloody Mary” because the drink is actually green tinted instead of red.) The cocktail menu also includes items like Bugs’ Reward, which is a mix of rum, carrot, lemon, maple, egg whites and ginger ale, and the Hibiscus Caipirinha, which features cachaca rum, hibiscus and lime.

And Knife also has a daily lunch menu from 11 a.m. to 2:30 p.m., and you can check out the ever-rotating menu here.

Reservations are recommended by calling 214.443.9339.


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