Knife before, having attended a few preview dinners at sister restaurant Fork. I recently had dinner at the newly opened and aptly named steakhouse. I did joke about the name and the number of utensil named restaurants are in Chicago, but naming a steakhouse Knife seems very appropriate. The space is small, seating about 50 people and the vibe is both retro and rustic with a hardwood floors and walls, a maple colored wood bar and wood furniture. There are several booths with half-round seats covered in white leather and the wood walls are laid in a chevron pattern. The bar is in the back half of the dining area opposite several booths. The entrance is through a hall that enters into the dining room in about the center of the room. We were seated at a table in the front half of the restaurant although near the center of the dining room, so we were relatively close to the entrance. The menu was printed on two large sheets, one for food and one for spirits. The cocktail list was very interesting with the names of the cocktails coming from The Dictionary of Obscure Sorrows and the definition of each sorrow was included on the menu. In addition to these, they have beer, wine, and four classic cocktails that are made table side. While Vermodalen (The frustration of photographing something and knowing that thousands of identical photos already exist.) did catch my eye, and was in fact ordered by my table mate, the obscure cocktail that I ordered was called Exulansis (The tendency to give up trying to talk about an experience because people are unable to relate to it). It was made with Snap-pea infused St. George Botanivore Gin, Chamomile Syrup, Aloe, and Lemon Juice. It did have a vegetal flavor from the snap peas, but the overarching flavor was very floral with a tart finish from the lemon juice. It was a little more floral than I would normally drink, but it was pretty good despite that.
Tim Cottini, I am sure that they would be very good, coming to a place that at its heart is a steakhouse and not ordering steak would have been a shame. While the plan was ultimately to order a steak, I wanted to try an appetizer as well. With that thought in mind, I ordered Oxtail Doughnut Holes which were served with Au Poivre Sauce. The balls of deep fried dough were crisp on the outside and soft on the inside with a pice ofvery savory, tender and juicy oxtail. They were good on their own, but the Au Poivre sauce added a nice peppery finish.