Knife debuts brunch menu in time for Easter; plus your best bets for Sunday


BENEDICT ARNOLD | The meaty twist on a traditional eggs benedict at Knife is a protein bomb, but the cocktails complete the meal at Knife’s newly-launched brunch.

ARNOLD WAYNE JONES  | Executive Editor

Everyone knows that even if gays didn’t invent brunch, they perfected it as a social event. But when Easter comes along, all bets are off: It’s a free-for-all.

Still, we’re happy to say that, just in time for National Mimosa Day (aka Easter Sunday), Knife at The Highland Dallas has finally rolled out its entire menu from dinner to lunch to now brunch. And, being the meat-lover’s steakhouse that it is, there’s more than enough protein to satisfy every craving.

Chef John Tesar has cannily converted some of the distinctive items on his regular menu for brunch diners, not the least of which is the “tasting” of five bacons (if you ever doubted bacon could be diverse, this experience will disabuse you of that prejudice), as well as a ham tasting platter that will stagger your palate. That’s in addition to the gussied-up “traditional” items, including the short rib benedict and crispy pork hash. (I imagine if everyone in Dallas ate this meal at one time, the pig would become as extinct as the dodo overnight.)

Just as appealing for professional brunchers is mixologist James Slater’s lineup of cocktails, from the tangy-sweetness of the hibiscus caipirinha to his signature green bloody mary (made with tomatillos — I prefer to call it a bloody Spock, owning to its color).

Here are some other brunch locations you might wanna try this weekend as well, specifically for Easter:

Stephan Pyles will serve three-course Easter brunches at all three of his Dallas restaurants from 11 a.m. and 3 p.m. San Salvaje for $45; Stampede for $60; and the eponymous Stephan Pyles for $75.

Five Sixty by Wolfgang Puck will open its doors for brunch on Easter Sunday offering an array of Asian-inspired breakfast and lunch dishes and spectacular views of the Dallas skyline. Executive chef Patton Robertson’s menu will include Peking duckling and crispy suckling pig bao buns; pork belly pot stickers; assorted sushi and nigiri; eggs made-to-order as well as assorted mini desserts, all set in stations throughout the restaurant.  $55/adults, $30/children. Reservations required at 214-741-5560.

Eureka! in the West Village is egg-cited it has launched its weekend brunch Saturdays and Sundays from 11 a.m. to 3 p.m. All-American classics include $5 bloody marys and mimosas and an extensive selection of craft beer.

Asador will be have its Easter brunch Sunday from 11 a.m. to 4 p.m. The full brunch menu is inspired by exec chef Brad Phillips’ farm-to-fire style. Cost is $55 ($20 for diners under 12). Reservations are required; email yours to

The Gin Mill celebrates Easter April 3-5 with their Easter Roast: Herb-roasted leg of lamb with homemade mint sauce served alongside petit pois, roasted potatoes and salad for $18. The a la carte menu is also available. For reservations, call 214-824-3343 or visit

This article appeared in the Dallas Voice print edition April 3, 2015.