#TXBites: The Nine Spot

by Adam Zoblotsky on December 18, 2019 in Food+Drink, Dallas/Fort Worth,
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Number nine. That’s the number of his favorite kitchen song, “Sullivan Street” by Counting Crows. It pairs with the Ozersky Burger. The song choice might be a breadcrumb into the creative intelligence that is Chef John Tesar. 

I never met “Esquire Magazine” food writer Josh Ozersky, but his talent to pair, and ability to explain food and culture, will never be matched. That is to say, he was a storyteller.

The Ozersky Burger at Knife Dallas. Photo Adam Zoblotsky

Like its namesake, the homage burger tells a nuanced story in its culinary simplicity, topped as it is with American cheese and red onion on a white bun. It’s on the menu at Knife Dallas, the award-winning steakhouse created by nationally acclaimed, James Beard-nominated and Bravo “Top Chef” contestant Chef Tesar. (Read more about Josh Ozersky in Tesar’s “Knife: Texas Steakhouse Meals At Home.”)

Bigeye Tuna Tartare: Green Onion, Sriracha, Cucumber, Avocado, Sea Salt and Wasabi Tobiko.
Photo Adam Zoblotsky

While we’re on the topic of steak and more, it’s worth mentioning 44 Farms and the locally-sourced meat Knife offers its guests. The aging process is timed perfectly and doesn’t get ignored.

60-day Dry-Aged 44 Farms Bone-In Sirloin at Knife Dallas. Photo Adam Zoblotsky

By honoring the food writer Chef Tesar acknowledges the importance of a thriving food scene. To celebrate the chef is to acknowledge the skill, to respect the trade and enjoy the cuisine.

Simply put, thank you, Chef Tesar.

Knife Dallas, 5300 East Mockingbird Lane, Dallas, TX 75206

Cover: Knife Dallas Executive Chef John Tesar. Photo Adam Zoblotsky

Adam Zoblotsky is Publisher at Foodscene Magazine and Creative Director at Restaurant Pixel, a Texas-based design and photography agency. Edited from the author’s original article on foodscenemag.com