The Ritz-Carlton Las Colinas and John Tesar have set an opening day for the debut of Knife Italian

Knife Italian, a new restaurant from the chef John Tesar, will open on March 16 at the renovated Ritz-Carlton Dallas, Las Colinas. Tesar confirmed the date when we ran into him at the property last week.

Knife Italian is the latest addition to his portfolio of restaurants, which includes Knife Steakhouse in Dallas and Plano, and the Michelin-starred Knife & Spoon in Orlando.

Tesar told us the new place is inspired by his upbringing on the Upper East Side of Manhattan, where his love for Italian cuisine began. At Knife Italian, Tesar says he’s aiming to recreate the flavors and traditions of Italy with his own spin.

He’s designed a menu for sharing. It starts with crudi, offerings from the sea such as yellowtail with grapefruit and beets, tuna with artichoke and nduja oil, kingfish with mussels and caviar, and salmon with apple and chili. These are followed by house-made pastas and risottos, such as squid ink bucatini, lobster agnolotti, goat cheese mesa luna, oxtail ravioli, and duck confit risotto.

The main attraction, however, is the meat. Tesar is known for his expertise in dry-aging beef, and he showcases it here with steaks from 44 Farms that are aged from 45 to 240 days. The highlight will be the Bistecca alla Las Colinas, a 48-ounce Piedmontese beef porterhouse that pays tribute to the classic Bistecca alla Fiorentina, and will be carved at the table.

The meal will be complemented by thin crust pizzas, which feature creative enhancements to classic recipes. He also emphasizes the local aspect of his ingredients, sourcing from nearby ranchers and producers.

Knife Italian will also offer breakfast and lunch every day. For breakfast, diners can choose between two options: Italiano or Americano. The former features dishes from different regions of Italy, while the latter offers a more familiar American menu. For lunch, the restaurant will serve some of the dinner items, as well as daily specials.

We’ve seen early drafts of the menus, and they look compelling. We’ll have more to say closer to the restaurant’s opening.