Knife & Spoon

Indulgent and innovative surf and turf

Chef John Tesar is a meat master. The multiple James Beard-nominated semifinalist has wowed the world with his new American cuisine at his Texas restaurants and during his Top Chef appearances and winning run on the Food Network’s Extreme Chef. Now he brings his beef prowess to Knife & Spoon, his first Florida restaurant.

At the luxury steakhouse inside The Ritz-Carlton Orlando, Grande Lakes, Tesar offers an indulgent take on surf and turf. The menu shows off the best in raw, chilled and lightly cooked seafood preparations, while also highlighting the best USDA prime cuts hand-selected from the Lone Star State. Whichever protein you choose, accompany it with heaping creative sides, like caviar potato pave and kimchi creamed spinach.

Knife & Spoon has quickly become a favorite dining destination not just for its juicy steaks, but for its sophisticated, modern décor; relaxed Florida vibe; and superbly curated cocktails and wines.

Our Inspector's Highlights

  • Discreetly tucked off the lobby of The Ritz-Carlton Grand Lakes, the Orlando restaurant provides chic surroundings. In the gray-oak-wood dining room, savor your meal under a dramatic cloud-like ceiling. Jewel-toned touches, lots of windows and a turquoise stone bar with brass accents add some lightness.
  • Those gorgeous and highly marbled USDA Prime cuts are sourced from 44 Farms, aCameron, Texas, ranch famed for its grass-fed beef. All cuts undergo dry aging by Tesar himself, some as long as 240 days.
  • For those not-too-balmy nights, the terrace is the place to watch the sunset. Otherwise, sit near the open kitchen to see all of the action.
  • Start or end the meal with a cocktail like the Seared Citrus Old Fashioned(made with The Ritz-Carlton’s barrel-select 1792 bourbon and seared orange cordial).
  • The world-class wine list has a varied by-the-glass selection that includes everything from rare pours to sake.

The Food

  • This is a place to dine with a group. The Exotics portion of the menu features dishes meant to be shared, like the 32-ounceHeartBrand Akaushi bone-in ribeye.
  • For some local seafood, order the whole fish, which is sourced from local anglers and comes with Thai salad and lemongrass chimichurri.
  • Vegetarians won’t feel left out at Knife & Spoon. Try salads like the heirloom tomato with Persian cucumber and herb vinaigrette, or the beets with mascarpone, coffee-cardamom “soil” and a drizzle of vinaigrette. Then there are the filling sides, like wild mushrooms or avocado fries.
  • The butter-poached Asian chili lobster gets a boost of flavor with white soy sauce and sriracha.
  • Always pair the mains with the Orlando steakhouse’s sides. The caviar potato pave goes well with the 44 Farms bone-in ribeye, the avocado fries are unforgettable with the flat iron, while the kimchi creamed spinach is a natural match for the butter-poached Asian chili lobster. The Johnny mac and cheese is delicious on its own.

Business casual
Gluten-free options
Outdoor seating
Reservations recommended
Valet parking
Vegetarian options
Getting There
4012 Central Florida Parkway, Orlando, Florida 32837
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