I'll start by saying that is is my first Michelin rated - Knife & Spoon Orlando - Reserveringen te koop
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😍 5/5 - I'll start by saying that is is my first Michelin rated
By 👻 @Sarah K., 12/10/2023 3:00 am
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I'll start by saying that is is my first Michelin rated restaurant experience and yes, I have watched "The Bear." My husband and I went for our 20th Anniversary. Upon first impression, I wouldn't normally go to a restaurant that is attached to a hotel - not sure why, but it seems to be a deterrent for me. (Maybe I'm missing out?) But hey, it was attached to the Ritz, so let's set our expectations high, right? Valet was convenient, the hostess validated our parking so it was complimentary, and they seated us slightly ahead of our reservation time. The dining room is round with high ceilings which made for a pretty active atmosphere. The energy was good, even with the noise level increasing as the tables filled up. I enjoyed the buzz of the staff - the "bee hive" rhythm that the dining room, pass, and kitchen seemed to take on. We had a team of 3 taking care of us throughout the evening. They were extremely friendly and made extra efforts to make our anniversary dinner special. Jesus and Miguel were especially attentive, but the third (forgive me for not remembering her name) was informative and friendly. The complimentary champagne was a nice way to kick off the evening to celebrate together. The amuse bouche was a shot glass of juice (non-alcoholic) and was a nice palette teaser. Very bright and warm with the flavor of ginger. It was a nice start. We ordered an item from each section of the menu and had a few really surprising and extremely delightful moments along the way. So, without further ado, the food. The wedge salad was nice - the bright dill ranch dressing, strong blue cheese, bacon, and tomato. It wasn't my favorite wedge salad that I've had, Luma on Park holds that top spot (but they no longer exist - a moment of silence).... The scallops were the the first highlight and definitely the star of the evening for me. The BROTH was OUT OF THIS WORLD inspired. The scallops were delicate and perfectly seasoned and golden. The broth was so incredible that when Jesus came to check in I mentioned I would drink it, so he jokingly asked if I wanted a straw. Well, by the end of the bowl, my husband was tilting the bowl so I could spoon the broth out (chuckling the entire time that I was enjoying it so much. He was very proud of himself for bringing me to Knife & Spoon) when of a sudden Jesus runs up and puts a straw on the table. Lol!!! We burst out laughing and it truly made our night. The purple potato pasta in a cream sauce with sea urchin was the next dish. And yes, it's EVERYTHING you want in a creamy pasta dish that has a touch of the unique. It was my first time enjoying sea urchin, and I hope it's not my last. A tip from Jesus, press the urchin against the roof of your mouth to get the full pallet flavor. Tip from me, place nibble size portions on your pasta bites to enjoy the full spectrum of flavors throughout the dish. Next came the catch of the day: Flounder. Another dish with so many layers of flavor that it kept bringing me back to create one perfect bite after another - collecting an element from each item on the plate to bring all of the flavors together for the perfect bite. The wagyu beef was the perfect way for us to end because we had already split so much food and so many flavors. But, I would say that a dry aged ribeye is calling my husband's name for our next visit. We are normally not dessert people, so we went with all savory dishes. However, Jesus made sure we didn't leave without feeling special and enjoying one of their pastry chef's specialties as our second complimentary treat. As if the night wasn't special enough, the box of 6 macarons they gave us to take home made my kids feel special too since we shared them with them when we got home. Thank you to the entire staff who made our 20th Anniversary extra special!
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