Knife Modern Steak Slices Into Southern California

The O.C. welcomes a Texas favorite…

Knife Modern Steak, the West Coast iteration of Chef John Tesar’s critically acclaimed Texas-based steakhouse restaurants, Knife, has officially opened its doors at Laguna Cliffs Marriot Resort & Spa in Orange County, California.

Perched cliffside in Dana Point, Chef John Tesar’s first West Coast concept showcases the award-winning, James Beard nominated chef’s unique approach to a reinvented steakhouse menu. Balancing new school techniques and classic preparations, Knife Modern Steak’s menu offers a versatile selection of dry-aged steaks, fresh seafood, burgers, pork and lamb slabs, house made pastas, and more alongside a craft cocktail program and expertly curated wine list. Knife Modern Steak invites guests to enjoy world-class cuisine from its coastal dining room or ocean view outdoor patio for breakfast, lunch and dinner.

Knife Modern Steak beckons guests with its stunning coastal cliffside location. The sophisticated-yet-inviting, indoor dining room features both table and booth seating and floor-to-ceiling windows providing views of its lush surroundings and the Dana Point coastline. Overlooking Laguna Cliffs Marriot Rsort & Spa’s expansive event lawn and the neighborhood’s scenic harbor, the breezy outdoor dining patio and lounge provides a breathtaking setting decorated with blue agave plants, bistro market lights and firepits for an idyllic SoCal ambiance.

Knife Modern Steak’s lunch and dinner menus are inspired by both California’s bounty of fresh, seasonal ingredients, and signature dishes from Knife’s additional locations. Chef Tesar leverages his longstanding relationships with the world’s top ranchers—like family-owned and Texas-based 44 Farms, and Chicago-based Allen Brothers—as part of an uncompromising commitment to serve the finest steaks, some of which undergo his signature, 45-day in-house dry aging process. The seafood dishes change seasonally and are sourced from local fishermen and purveyors.

For lunch, guests can enjoy a selection of light and fresh dishes, such as the Yellowtail with Ruby Red grapefruit, Hass avocado, Maldon sea salt, Sriracha and Ligurian olive oil and Seared Big Eye Tuna Club with multigrain, wasabi mayo, avocado, sprouts, heirloom tomato, or choose heartier fare like the Pork Belly BLT with butter lettuce, Heirloom tomato and basil mayo or The Pimento Burger with pimento cheese, lettuce, tomato and grilled onion on a house bun.

For dinner, the steak options are divided into three categories—New School, Old School and Exotic—and include signature dishes such as 10 oz, 44 Farms Sirloin FlapAllen Brothers Filet Mignon and 32 oz, 240 Day Dry-Aged 44 Farms Bone-in Ribeye, respectively. Additional dinner dishes include Whole Roasted Chicken with panzanella salad; Line Caught Swordfish with Kimchi and crispy pork belly; and Lobster Agnolotti with coral butter.

Knife’s signature Bacon Tasting is available for both lunch and dinner. The restaurant also offers a daily breakfast buffet that includes a selection of traditional breakfast and brunch classics.

Knife Modern Steak’s seasonally driven cocktail menu, dubbed its Bar Book, includes signature craft cocktails such as Monarch Martini with Sipsmith, Union Mezcal, Bergamot, Lillet Rosé, Rhubarb and Passmore Caviar; P.X. I Love You with Ron Zacapa 23 year, P.X. Sherry, Apricot, Lemon and Orgeat; and Lone Star State of Mind with Garrison Bro Small Batch, Nocino Aggazzotti and Grand Marnier. The Bar Book also offers a variety of spirit flights.

Hospitality vet and lead sommelier, Georgi Stoianov, developed an award-winning wine program, which features a list of over 170 globally sourced modern and classic wine labels. A rotating draft beer selection will also be available on tap.


Knife Modern Steak
Laguna Cliffs Marriot Resort & Spa
25135 Park Lantern, Dana Point, CA 92629

Open Daily
Breakfast Buffet: 6:30 a.m. – 11 a.m.
Lunch: 11 a.m. – 2:30 p.m.
Dinner: 5:30 p.m. – 9 p.m. (reservations highly recommended)
Bar: 2:30 p.m. – 5:30 p.m. | Late Night Menu & Bar: Friday – Saturday, until midnight