Chef John Tesar’s new steakhouse, Knife, has debuted in the shuttered Central 214 in Hotel Palomar. It’s been glammed up with a more inviting lounge, new banquettes and roomy tables, and counter seating. Steak lovers will delight in the extensive menu, like sous vide tri-tip, a West coast favorite, cooked over a red-oak fire grill.
Big spenders like the 24-ounce bone-in ribeye, which is enough to feed four guests. Lighter starters, like the pretty pea shoot and country ham salad, can be just right, but there are rib-sticking choices like blood sausage topped with sunny-side egg. Wines are ordered via iPad, just like Spoon Bar and Kitchen, Tesar’s other eatery—but first you might be tempted by the melon ball cocktail, an icy concoction topped with gorgeous pieces of fresh cantaloupe.