Poulet fermier dans son just pommes pure
Travis Street Hospitality
Poulet fermier dans son just pommes pure

Knox Bistro

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Travis Street Hospitality
Knox Bistro, formerly Up on Knox, is a concept dreamed up by chef Bruno Davaillon and Travis Street Hospitality founder Stephan Courseau, a fellow Frenchman, who has two other restaurants, Georgie and Le Bilboquet. This reimagined restaurant is Davaillon's vision for causal, elegant French cuisine derived from his roots in France's Loire Valley. Davaillon is the "partner chef," while executive chef duties are left to Joshua Sutcliff. Sutcliff worked as chef de cuisine at Matt McCallister's FT33 and then led the kitchen at Filament, where he was recognized as one of Zagat's Top 30-under-30 most influential restaurant professionals in Dallas. Knox Bistro’s menu will have some favorites from the old spot (like the burger), along with new dishes including poisson cru mariné à l'huile d'olive et citron (fish in olive oil and citrus), steak tartare & os à moelle (beef filet & marrow bone crostini), gratin de moules (mussels) and epinards en cassolette (spinach casserole). There are separate lunch and dinner menus, along with a brunch menu for Saturday and Sunday from 9:30 a.m. to 3 p.m. that includes house-made pastries. The Knox burger, a holdover from Up On Knox, is on all three menus.

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