Restaurant in Orlando, United States
Group steak dinner with serious beef credentials.
Knife & Spoon is Orlando's strongest steakhouse argument at the $$$$ tier, with USDA Prime beef from 44 Farms dry-aged up to 240 days by James Beard-nominated chef John Tesar. Michelin Plate-recognized for 2024 and 2025, it earns its price for group occasions and serious beef dinners. Book at least three weeks out; this is not a spontaneous reservation.
Knife & Spoon is the right call for a special-occasion group dinner where steak is the point, not the backdrop. If you are celebrating something — an anniversary, a milestone birthday, a work trip that deserves a proper send-off — and you want a room that earns its $$$$ price tag, this is Orlando's most technically credible steakhouse. First-timers should know going in: this is a place to slow down, order the Exotics section of the menu, and let the meal unfold over two or three hours. Arrive expecting a deliberate, course-driven experience rather than a quick chop-house meal.
Knife & Spoon sits inside The Ritz-Carlton Grande Lakes in Orlando, off the hotel lobby, and the room signals its intentions immediately. Gray oak wood lines the walls, a dramatic cloud-like ceiling installation draws the eye upward, and jewel-toned accents break the neutral palette. A turquoise stone bar with brass fittings anchors one end of the space. The open kitchen is visible from several seats, and the chef's counter positions are worth requesting if you want to watch service in motion. On evenings when the weather cooperates, the terrace offers sunset views , a genuinely strong reason to time your reservation for early evening, since that vantage point is harder to replicate inside. For a first-timer, the visual impact of the room does a lot of the work before the food arrives.
The beef program at Knife & Spoon is the most specific thing about it. USDA Prime cuts come from 44 Farms, a Cameron, Texas ranch known for grass-fed beef, and chef John Tesar dry-ages them on-site, some cuts for as long as 240 days. That aging depth is a meaningful differentiator , most steakhouses in this price tier source from the same small pool of suppliers and age to 28 to 45 days. Reaching 240 days requires controlled conditions and genuine commitment to the process, and it shows in the flavor concentration of the beef. The 32-ounce HeartBrand Akaushi bone-in ribeye, listed under the Exotics section, is designed to be shared; a table of two can anchor a full meal around it. The caviar potato pavé is the natural pairing for the 44 Farms bone-in ribeye. Order the kimchi creamed spinach alongside the butter-poached Asian chili lobster, which is finished with white soy and sriracha. These pairings are not incidental , they are the architecture of the meal, and first-timers should follow the logic rather than building their own order from scratch.
The menu is wider than its steakhouse label suggests, which matters if you are booking for a group with different preferences. A whole fish course, sourced from local anglers and served with Thai salad and lemongrass chimichurri, gives the table a seafood anchor. Vegetarian options are present and considered: heirloom tomato salad with Persian cucumber and herb vinaigrette, beets with mascarpone and coffee-cardamom soil, avocado fries, and wild mushroom sides. The Johnny mac and cheese functions as a standalone dish rather than a filler side. The lobster preparation adds an Asian-inflected lane to the menu that separates it from the format of a conventional steakhouse. For a group of four or more, the range means everyone can build a satisfying plate without defaulting to beef.
Wine Director Jessica Dukes oversees a list of 255 selections with 750 bottles in inventory. The list leans California at its core, with pricing in the $$$ tier, meaning many bottles cross the $100 mark. The by-the-glass selection spans rare pours to sake, which gives the table flexibility without committing to a full bottle. Corkage is $50 for guests who bring their own. For cocktails, the Seared Citrus Old Fashioned , made with The Ritz-Carlton's barrel-select 1792 bourbon and seared orange cordial , is the opening move most worth making, and it works as a closing drink too. The bar itself is a functional pre-dinner option if your table is not yet ready.
Chef John Tesar holds multiple James Beard Award semifinalist nominations and has a documented track record at his Texas restaurants, as well as appearances on Leading Chef and a winning run on Food Network's Extreme Chef. Knife & Spoon carries a Michelin Plate designation for both 2024 and 2025 , recognition that confirms consistent quality without claiming a star. The Google rating sits at 4.2 across 452 reviews, which at this price point signals reliability rather than polarization. For a first-timer assessing whether the $$$$ spend is defensible: the Michelin Plate at two consecutive years, the sourcing specificity of 44 Farms and the 240-day dry age, and Tesar's James Beard history collectively make the case. For reference, restaurants at a comparable price and ambition level nationally , Le Bernardin in New York City, The French Laundry in Napa, or Alinea in Chicago , carry more star weight, but Knife & Spoon is operating in a different category: it is the strongest steakhouse-format dining room in Orlando, not a tasting-menu destination competing on those terms.
Book at least three weeks ahead; same-week availability at The Ritz-Carlton is rarely workable for a destination dinner of this type. Valet parking is available on-site. Dress code is business casual , the room looks the part and underdressing will feel off. The amenities list includes gluten-free options and vegetarian options, and reservations are strongly recommended. There is no published phone number in the current record; book through the hotel's reservation system or OpenTable. For international steakhouse comparisons, A Cut in Taipei and Born and Bred in Busan offer a useful benchmark for what serious beef programs look like globally. Knife & Spoon holds its own in that context at the sourcing and aging level.
For a wider view of the city's dining scene, see our full Orlando restaurants guide. For where to stay, our full Orlando hotels guide covers the options. Planning more of the trip: bars, wineries, and experiences guides are all available.
Come with a group if you can, order from the Exotics section, and plan for a two-to-three hour meal. The menu is structured around sharing-format cuts and intentional side pairings , the caviar potato pavé with the bone-in ribeye, the kimchi creamed spinach with the lobster , so following those pairings rather than improvising gives you the leading version of the meal. Business casual dress is the expectation. Book at least three weeks out; this is not a walk-in venue at $$$$ pricing inside The Ritz-Carlton.
Yes, and groups are genuinely what this restaurant is built for. The Exotics section of the menu features large-format shared cuts, including a 32-ounce bone-in ribeye designed for the table. Parties of four or more get the most out of the format, since ordering across multiple sharing plates and sides creates the widest experience. For large group bookings, contact the hotel directly via The Ritz-Carlton Grande Lakes reservation line, as no direct restaurant phone is currently listed.
Better than most steakhouses at this level. Gluten-free options are listed among the amenities, and the vegetarian options are substantial enough to build a full meal: heirloom tomato salad, beets with mascarpone and coffee-cardamom soil, avocado fries, and wild mushroom sides all read as considered rather than afterthought. Confirm specific dietary needs when booking, as menus at this price tier can change seasonally.
Knife & Spoon does not operate a formal tasting menu in the way that Lazy Bear in San Francisco or Single Thread in Healdsburg do. The value case here is in the à la carte progression: the sourcing specificity of 44 Farms beef, dry aging up to 240 days, and a wine list with 255 selections justify the $$$$ tier if beef quality and room experience are your priorities. At this price point, the meal is worth it if you are ordering the large-format cuts, pairing with the recommended sides, and using the wine list. It is less defensible as a solo quick dinner.
Possible but not the format's strength. The menu is built around shared cuts and group-scale portions, and the $$$$ pricing is easier to justify across a table. Solo diners who want serious beef at the bar are better served by Capa, where the bar counter experience is more naturally suited to a single diner. That said, the open kitchen seats at Knife & Spoon offer genuine interest for a solo guest who wants to watch service, and the cocktail program at the turquoise bar is strong enough to anchor a shorter visit.
| Venue | Cuisine | Price | Awards | Booking Difficulty | Value |
|---|---|---|---|---|---|
| Knife & Spoon | Steakhouse | $$$$ | Chef John Tesar is a meat master. The multiple James Beard-nominated semifinalist has wowed the world with his new American cuisine at his Texas restaurants and during his Top Chef appearances and winning run on the Food Network’s Extreme Chef.; WINE: Wine Strengths: California Pricing: $$$ i Wine pricing: Based on the list\'s general markup and high and low price points:$ has many bottles < $50;$$ has a range of pricing;$$$ has many $100+ bottles Corkage Fee: $50 Selections: 255 Inventory: 750 CUISINE: Cuisine Types: Steak house Pricing: $$$ i Cuisine pricing: The cost of a typical two-course meal, not including tip or beverages.$ is < $40;$$ is $40–$65;$$$ is $66+. Meals: Dinner STAFF: People Jessica Dukes:Wine Director Wine Director: Jessica Dukes Chef: John Tesar General Manager: Alex Perez Owner: The Ritz-Carlton; Michelin Plate (2025); 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 ... **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.** **Things to Know:** 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. **Treatments:** Amenities Bar Business casual Dinner Gluten-free options Outdoor seating Reservations recommended Valet parking Vegetarian options **Amenities:** 4012 Central Florida Parkway, Orlando, Florida 32837; Michelin Plate (2024) | Hard | — |
| Sorekara | Japanese | $$$$ | Michelin 2 Star | Unknown | — |
| Camille | Vietnamese | $$$$ | Michelin 1 Star | Unknown | — |
| Capa | Steakhouse | $$$$ | Michelin 1 Star | Unknown | — |
| Papa Llama | Peruvian | $$$$ | Michelin 1 Star | Unknown | — |
| Victoria & Albert's | New American, Contemporary | $$$$ | Michelin 1 Star | Unknown | — |
What to weigh when choosing between Knife & Spoon and alternatives.
Come with a group and a steak focus. The beef program is the reason to book: USDA Prime cuts from 44 Farms in Cameron, Texas, dry-aged by Chef John Tesar (multiple James Beard Award semifinalist) for up to 240 days. At $$$$ pricing, this is a destination dinner, not a casual drop-in — reserve at least three weeks out and expect valet parking at The Ritz-Carlton Grande Lakes.
Yes, and groups are arguably the format the menu is built for. The Exotics section features shareable cuts like a 32-ounce HeartBrand Akaushi bone-in ribeye, designed for the table rather than a single diner. Book well ahead — same-week availability at a Ritz-Carlton property in Orlando is rarely workable for a party of any size.
Better than most steakhouses. The menu includes gluten-free options, vegetarian dishes (heirloom tomato salad, beet salad with mascarpone, avocado fries, wild mushroom sides), and a whole fish course sourced from local anglers. Vegetarians won't be limited to sides alone, which is worth knowing if you're booking for a mixed group.
The database does not document a formal tasting menu at Knife & Spoon. The à la carte format, with shareable Exotics cuts and a strong sides program, is the intended way to eat here. For structured tasting-menu formats in Orlando, Victoria & Albert's is the closer reference point.
It works better as a group experience. The shareable large-format cuts and sides-driven menu are structured around the table, and the $$$$ price point is harder to justify solo. That said, the bar with its turquoise stone counter and barrel-select bourbon cocktails (like the Seared Citrus Old Fashioned) gives a solo diner a reasonable perch for a single course and a drink.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
