Dallas, TX

Knife Dallas Offers a Crazy Good Brunch

Steven Doyle

Photo bySteven Doyle

Knife Steakhouse, located at The Highland Dallas, has relaunched its weekend brunch menu. Available now every Saturday and Sunday, Chef John Tesar’s steakhouse offers a distinct Tesar twist on classic brunch favorites, as well as a sampling of beloved menu items from the lunch and dinner menu.

Brunch-focused items include dishes such as the Egg White Omelet – Spinach, Tomato, White Cheddar; 3 Egg Omelet – Bacon, Yellow Cheddar; Classic Benedict – English Muffin, Canadian Bacon, Hollandaise; Pork Belly Benedict – English Muffin, Arugula, Tomato, Sriracha Hollandaise; Beef Cheek Benedict – Baguette Toast, Avocado, Hollandaise; Soufflé French ToastSteak and Eggs – Flat Iron; Bagels and House-Cured Smoked Lox – toasted bagel topped with smoked salmon, sliced onions, capers, tomatoes, and a hard-boiled egg; and Homemade Biscuits and Gravy – Smoked Sausage Gravy.

For guests looking to indulge in Knife’s renowned steak program a sampling of steaks are available during brunch including Steak FritesPetite Filet; and the 10oz Wet Aged Ribeye.

A small selection of burgers is also available including the Ozersky – American Cheese, Red Onion on a White Bun; and Magic – Cheddar Cheese, Bacon, LTO on an English Muffin; and for guests looking for a brunch option, Avocado Toast – Goat Cheese, Chives, Radishes, is also available.

Round out brunch with a selection of salads including the Wedge Salad – Bleu Roquefort Crumbles, Marinated Toy Box Tomatoes; Caesar Salad; and sides such as Salsa Verde Fries; Avocado Fries; Mac & Cheese; Seasonal Vegetables; Granola; and Fruit.

Additionally, Knife has added some new brunch cocktails to the menu with drinks such as Ter. Royal – Crème de Cassis, mint, honey, lemon, Champagne; Stirred Not Shaken – Liqueur 43, cinnamon tequila, espresso liqueur, vanilla, and whipped cream; Knife Green Bloody Mary – Townes, house-made tomatillo base, salted rim; Banana Foster – rum, banana liqueur, Bailey’s, yellow chartreuse; and Corpse Revivor Punch – gin, Lillet Blanc, orange liqueur, Absinthe.

Brunch is available at Knife Steakhouse at The Highland Dallas every Saturday and Sunday from 11am-2pm.

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CraveDFW is owned by Steven Doyle who has been on the Dallas food scene for 20+ years and has written for Food & Wine, USA Today, New York Times and other national publications. CraveDFW has been published for 15 years and is on the forefront of Dallas food and entertainment news.

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