Knife & Spoon

The story

Knife & Spoon Orlando – Michelin-Recommended American Steakhouse at The Ritz-Carlton

Knife & Spoon

At Knife & Spoon in Orlando, Chef John Tesar brings a precise, ingredient-driven vision to the classic American steakhouse. Set within The Ritz-Carlton Orlando, Grande Lakes, this MICHELIN Recommended restaurant focuses on Central Florida’s seasonal bounty, from expertly dry-aged steaks to pristine local seafood.

The name itself tells the story: the knife represents precision and expertly aged cuts, while the spoon evokes a fishing lure, nodding to the seafood that defines the menu. Steaks are dry-aged from 45 to 240 days, sourced from Texas’s 44 Farms, and pan-seared to order. The restaurant is also one of only a few in North America—and just two in Central Florida—to offer authentic, certified Kobe Beef, served as a celebration of tradition and craftsmanship.

Chef Tesar, a four-time James Beard “Best of Southwest Chef” semifinalist, leads the kitchen alongside Chef de Cuisine Tyler Kineman. Together, they craft a menu that balances bold flavor with refined technique, highlighting fresh catches from nearby waters and peak-season produce.

The dining room, designed by Schoos Design, blends regional heritage with modern elegance. Venetian plaster walls in warm grays and jewel tones frame a brass-and-turquoise bar, while a floating ceiling element hovers above a serene moss garden. The 8,000-square-foot space seats 125 indoors, 20 outdoors, and includes an exclusive Chef’s Table for intimate, chef-led experiences.

The beverage program is equally considered, offering esoteric wines from Spain’s Canary Islands to Australian Semillon, plus an extensive selection of dessert wines by the glass. The cocktail program mirrors the kitchen’s precision, using house-made infusions and seasonal ingredients.

Whether for a special occasion or a quiet evening, Knife & Spoon delivers a dining experience defined by character, depth, and a lasting impression.