Knife & Spoon

The story

Crafted with passion, served with love

A Name with Purpose

The name says everything about the philosophy. At Knife & Spoon, the knife stands for precision and expertly dry-aged cuts, while the spoon evokes a fishing lure — a quiet nod to the pristine seafood that anchors the menu alongside the beef. Located within The Ritz-Carlton Orlando, Grande Lakes, this is a steakhouse and seafood restaurant that takes its identity seriously, down to the last detail.

The Chef Behind the Kitchen

Chef John Tesar leads the culinary vision here. A four-time James Beard "Best of Southwest Chef" semifinalist, two-time Bravo Top Chef contestant, and Food Network Extreme Chef winner, Tesar brings a classical European technique to modern American ingredients — particularly those sourced from Central Florida. Working alongside him as Chef de Cuisine, Tyler Kineman translates that vision into every plate with consistency and precision, anchoring the menu in seasonality and the freshest local produce.

The Steaks and the Sea

The steakhouse program centers on dry aging taken to a serious level: cuts from Texas's 44 Farms — a premier source of 100% Black Angus Prime Beef — are aged anywhere from 45 to 240 days before being pan-seared to order. The restaurant is also one of only two in Central Florida certified to serve authentic Kobe Beef, sourced under strict certification standards and presented as a genuine expression of that tradition rather than a novelty.

On the seafood side, daily fresh catches from nearby Florida waters arrive alongside peak-season local produce, prepared with the same exacting care as the beef program. The result is a menu where both halves feel equally considered — neither an afterthought.

The beverage program has earned its own recognition, including the Wine Spectator Award of Excellence. The wine list reaches into genuinely uncommon territory: rarities from Spain's Canary Islands, Australian Semillon, White Châteauneuf-du-Pape, and an extensive dessert wine selection by the glass. The cocktail program follows the same logic — house-made infusions, seasonal ingredients, and original signatures built with the same precision as the food.

The Room

The 8,000-square-foot space was designed by Schoos Design, and the results are specific and considered: Venetian plaster walls in layered warm grays and jewel tones, a brass and turquoise bar that anchors the room, and a floating cloud-like ceiling hovering above a moss garden. It seats 125 indoors and 20 on the outdoor terrace, with a Chef's Table available for a more intimate, chef-led experience. Private dining and full restaurant buyouts are also available for larger occasions.

One guest put it plainly: "It absolutely blew me away... the best desserts I've tried in the US in 7 years here. Not too sweet, with lots of flavor and elegant flavor combinations."

Michelin has recommended it. Forbes Travel Guide awards it four stars. And the Wine Spectator recognition reflects a beverage program that genuinely earns its place beside the food. For a steakhouse and seafood restaurant in Orlando, that combination of accolades is rare — and at Knife & Spoon, it feels earned.