Knife Italian Steak Launches Fraîche Edition of Sommelier Series at The Ritz-Carlton Dallas, Las Colinas
<p>Wine dinners tend to promise more than they deliver. The better ones rely on proportion and patience, allowing the glass and the plate to find their own alignment. On Friday, March 20, Knife Italian Steak at The Ritz-Carlton Dallas, Las Colinas begins its Sommelier Series with the Fraîche Edition, a five-course dinner shaped with that kind of restraint.
The evening is guided by Michael Kennedy, founder of Fraîche Wine Group, whose portfolio favors small, family-owned wineries across California, Oregon, Washington, Italy and France. These are estates known for careful farming and measured winemaking. The selections for the night are arranged as a progression, each bottle chosen to clarify what arrives from the kitchen rather than compete with it.
The opening course, prepared by chef Gilles Goudet, is Beef Tartare accented with smoked oyster, Hokkaido Bafun Uni and Paramount Kaluga Hybrid Caviar. The composition reads rich but remains disciplined, salinity layered with intention. A SOM Sauvignon Blanc from Oregon’s Willamette Valley brings citrus tension and mineral lift, tightening the tartare and setting a clean line for the courses that follow.
Chef Okan Kizilbayir of The Ritz-Carlton, Amelia Island follows with Yellowfin Tuna dressed in dashi vinaigrette, red onion and avocado. The vinaigrette introduces a quiet current of umami, while the onion and avocado provide contrast without weight. Paired with a SOM Chardonnay, the dish settles into balance, the wine’s structure reinforcing the tuna’s delicacy. Kizilbayir’s approach favors clarity over embellishment.
An Octopus Terrine with olive and chorizo vierge, pepper and sundried tomatoes shifts the register. Smoke and brine are present but controlled. A SOM Pinot Noir accompanies it, offering restrained red fruit and subtle spice that draw out the octopus’ natural sweetness.
The progression then turns toward the foundation of the restaurant. Chef Kiko Sanchez prepares halibut Fish and Chips with a firm gribiche sauce, crisp and direct. Sanchez keeps the dish focused, allowing texture to do most of the work. Chef Alex Hwang follows with a 90-day dry-aged Striploin served with confit duck, pickled shallot, miso and black garlic purée. The aging concentrates the beef’s savor, and the accompaniments deepen it without excess. Two Napa Valley Cabernet Sauvignons, from Caldwell and Trailside Vineyards, meet the plate with structure and dark fruit, steady against the richness of the meat. Hwang’s course is built on depth rather than flourish.
Dessert, from chef Stephanie Ochoa, restores brightness. Yuzu Sorbet and Manjari brown butter ice cream with miso passion fruit caramel close the meal with citrus, chocolate and a measured note of salt. Ochoa keeps the finish clean, a reset rather than a crescendo.
Served from 6:30 to 8:30 p.m., the Knife Sommelier Series: Fraîche Edition is priced at $165 per person. Five courses, carefully aligned with the wines beside them, offer a study in proportion and intent.
Reservations are available via OpenTable: https://www.opentable.com/
Courtesy photo