Oddly, the steaks aren't always the first thing we remember fondly after a night at Knife. The sheer professionalism of the service, the fabulous creamed spinach, the pastas that are far better than they need to be and the gimmicky-sounding but delicious bacon old fashioned all produce their own warm memories. Knife is a complete restaurant, and in-the-know diners are just as excited about the cryptic menu item "Something Green and in Season" as they are about the 90-day dry-aged rib-eyes. But let's not undersell the steaks. Knife was a national pioneer in the dry-aging movement, and it's still the reigning champ. Whether you choose "old-school" meat or "new-school," which employs sous vide to ensure a flawless cook, you can't go wrong.