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Read the press release here.

Knife Reinvents Steakhouse With Bacon-Wrapped Baked Potato, Grilled Salad

By Patty Wetli | August 10, 2016 9:42am | Updated on August 10, 2016 1:28pm
 Knife is aiming to put a modern twist on the steakhouse concept.
Knife is aiming to put a modern twist on the steakhouse concept.
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DNAinfo/Patty Wetli; inset, Eric Craig Studios

NORTH CENTER — Knife, a modern steakhouse from the team behind Fork, is aiming for a mid-September opening, the owners said Wednesday in a statement.

Announced in February, Knife will take over the storefront previously occupied by Chalkboard/Homegrown at 4343 N. Lincoln Ave.

Owners David and Paula Byers and executive chef Timothy Cottini have teased a number of items from the menu, which takes steakhouse standards and gives them a contemporary twist.

Take the classic wedge salad: The lettuce is still iceberg, but it's been raised locally just for Knife. The heads are smaller, and they're grilled. Oh, and it's served with lobster.

The twice-baked potato is filled with fontina cheese, wrapped in bacon, roasted and served on its end.

The steaks — sirloin, tenderloin, medallions and more — are all prepared from in-house dry aged beef. The priciest is an $89 ribeye for two, carved and plated at the table.

Knife has even re-imagined the martini. Forget shaken or stirred, Knife will service the cocktail with pipettes of vermouth and olive brine so patrons can mix their cocktail to suit their personal taste.

A dry aged ribeye for two is carved and plated tableside. [Eric Craig Studios]

The twice-baked potato is filled with fontina cheese, wrapped in bacon, roasted and served on its end. [Eric Craig Studios]

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