Pictured is the grilled tallow oysters at The Reserve at the Highland. Courtesy of Darah Hubbard Photography (@itsdarah).
The Reserve at The Highland is the new restaurant and bar at The Highland Dallas, Curio Collection by Hilton at the intersection of East Mockingbird Lane and US-75.
This concept is replacing Knife, the steakhouse that closed earlier this year.
The Reserve is a “modern American grille” that is led by Dallasite and industry veteran Andrew Bell, who is taking the reins as executive chef, according to a press release.
“Joining The Reserve at The Highland and shaping this concept has been incredibly rewarding,” Bell said in the press release. “By crafting a menu anchored in exceptional cuts, thoughtfully layered flavors and seasonal ingredients that add depth to every dish, we’ve created a dynamic concept that brings a refined, contemporary edge to the classic steakhouse experience.”
Lunch will take place from 11 a.m. to 2 p.m Mondays through Fridays, and dinner is served 5-10 p.m. daily. Small plates are available at the bar from 11 a.m. to 11 p.m. Mondays through Thursdays and Sundays as well as 11 a.m. to midnight Fridays and Saturdays. Here’s some highlights of the menu, according to the press release:
- Starters — Parker House Rolls with roasted corn, queso fresco and honey butter; Tuna Carpaccio with olive vinaigrette, fresh herbs, mandarin oil and tender asparagus.
- Main courses — Lobster Amatriciana with bucatini, guanciale and a hint of chili flake; Dover Sole Meunière with lemon, capers, parsley and served with asparagus.
- Signature steaks, from tender filets to a 24-ounce dry-aged ribeye aged 30–90 days.
- Desserts — Baked Dallas, a whisky cake topped with butter pecan ice cream; Chocolate Budino with salted caramel and hazelnuts, finished with gold leaf.
The Baked Dallas is a a whisky cake topped with butter pecan ice cream at The Reserve at The Highland. Courtesy of Darah Hubbard Photography (@itsdarah).
- Lunch — Hanger Steak Frites: 8 ounces, served au poivre. Beef Tip Salad: a mix of spinach, sundried tomato, goat cheese and balsamic dressing; the Crispy Chicken Sandwich with carrot daikon slaw and togarashi ranch.
- Cocktails — The Reserve Spritz with Moët Champagne served in a mini bottle, Aperol, Lillet Blanc, strawberry and a dash of Angostura bitters; Old King Cole’s Martini Service with Canaima gin, Dolin dry vermouth and orange bitters; the Texas Sunburn with Illegal Mezcal, Chareau Aloe Liqueur, Ancho Reyes Chili and fresh lemon.
- Zero-proof options — Pom Pom Cider with apple cider, grenadine, lemon juice and club soda; the Torchlight with La Colombe espresso, orange juice, lemon juice, demerara syrup and Topo Chico mineral water.
Weekly specials include half-off wine on Mondays, choice of two chef-curated steaks on Tuesdays, half-off bubbles on Wednesdays and $10 Aperol Spritzes on Thursdays, according to the press release. In the physical space, the restaurant has an open-air kitchen and a garden patio with a fireplace. The Reserve can also be used for private events.
New York Strip is one of the steaks you can order at The Reserve at The Highland. Courtesy of Darah Hubbard Photography (@itsdarah).
Click here for reservations.
