Knife & Spoon

The story

Crafted with passion, served with love

A Signature Restaurant Shaped by One Chef's Obsession

Knife & Spoon sits on the lobby level of The Ritz-Carlton, Orlando, Grande Lakes, and it bears the unmistakable stamp of Chef John Tesar. The restaurant's identity is built around steak and seafood — not as a genre, but as a discipline. USDA Prime cuts are sourced exclusively from 44 Farms, a grass-fed beef operation out of Cameron, Texas, and Tesar dry-ages every cut himself. Some rest for as long as 240 days, a commitment that places Knife & Spoon in a different category from the average hotel steakhouse.

That dedication earned the restaurant a MICHELIN star in both 2022 and 2023, and Forbes Travel Guide has awarded it Four Stars — recognition that reflects both the quality of what arrives on the plate and the care taken at every step before it does.

The Room and the Experience

The dining room is dressed in gray oak wood, with a ceiling designed to evoke drifting clouds. Jewel-toned accents, generous windows, and a turquoise stone bar with brass detailing keep the space from feeling heavy. For warmer evenings, a terrace offers sunset views across the resort. Guests who prefer to watch the kitchen work can take a seat near the open pass, where Tesar's team is visible throughout service.

The bar program holds its own. The Seared Citrus Old Fashioned — made with The Ritz-Carlton's barrel-select 1792 bourbon and a seared orange cordial — is a strong opening or closing move. The wine list is broad and serious, with by-the-glass options that range from everyday pours to rare selections and sake.

Smart Casual, Dinner Only

Knife & Spoon opens at 5:30 pm and runs through 11:00 pm, with a smart casual dress code. The setting is fine dining without rigidity — the kind of place where the occasion can be a celebration or simply a very good Tuesday. Valet parking, outdoor seating, and options for gluten-free and vegetarian diners round out the practical details.

For anyone visiting Orlando with serious appetite, this is the table worth booking.