![\"A](\"https:\/\/www.europesays.com\/us\/wp-content\/uploads\/2025\/09\/I5KDH6VTGBAEVDHR3KB5KNP5Z4.jpg\")
<\/p>\nThe restaurant replacing the former Knife steakhouse at hotel The Highland Dallas has been announced. <\/p>\n
The Reserve at The Highland, a \u201cmodern American grille,\u201d according to a news release, is now open. It sits within the newly renovated property, which is now part of Hilton\u2019s Curio Collection, at the corner of East Mockingbird Lane and the U.S. Highway 75 frontage road near Southern Methodist University.<\/p>\n
The concept will continue to operate as a steakhouse and serve up robust happy hours and specials as patrons of Knife were familiar with.<\/p>\n
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A look at the roasted maitake mushrooms served at The Reserve at The Highland<\/p>\n
Darah Hubbard<\/p>\n
Eat Drink D-FW<\/p>\n
By signing up, you agree to our\u00a0Terms of Service<\/a>\u00a0and\u00a0Privacy Policy.<\/a><\/p>\n In addition to a range of signature steaks, visitors to The Reserve at dinnertime can expect dishes such as tuna carpaccio with olive vinaigrette, mandarin oil and asparagus; lobster amatriciana with bucatini and guanciale; and Baked Dallas, a dessert featuring whisky cake with butter pecan ice cream.<\/p>\n The Reserve at The Highland, like its predecessor, has a robust cocktail program.<\/p>\n Darah Hubbard<\/p>\n Lunch will include lighter meals. That includes a beer tip salad served over spinach, sundried tomato, goat cheese and balsamic dressing.<\/p>\n A series of specials runs during weeknights, including half-off wine on Mondays, Steak Night on Tuesdays, half-off bubbles on Wednesdays and $10 Aperol Spritzes in the Courtyard on Thursdays.<\/p>\n The Reserve\u2019s kitchen is run by executive chef Andrew Bell.<\/p>\n![\"The](\"https:\/\/www.europesays.com\/us\/wp-content\/uploads\/2025\/09\/O6Z2YZD5GZFCPFJ3I22X5IXVRM.jpg\")
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