Inside Knife's Dry-Aging Room, Killer Meatballs and Meat Comas

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Welcome to Eater Tastings, where Eater Dallas editor Whitney Filloon rounds up the hottest restaurant and bar news of the week.

MOCKINGBIRD—What makes the steaks at Knife so damn good? Chef John Tesar takes us inside his $50,000 dry-aging room.

DFW—Feel like slipping into a meat coma this weekend? Here are 12 ways to do it, from one of the city's most decadent charcuterie plates to a seven-pound burger.

EAST DALLAS—Jimmy's Food Store is a neighborhood icon. Co-owner Mike DiCarlo won't divulge what goes into that famous Italian sausage, but he does give some insight on the killer meatballs.