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🤢 2/5 - Big Boy says, “rip off”
By 👻 @BigBoyDiningOut, 01/17/2023 3:00 am
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Knife & Spoon, The Ritz-Carlton, Grande Lakes Orlando, 4040 Central Florida Pky, Orlando, Florida-2.5 -Stars One Michelin Star?! Knife & Spoon at The Ritz-Carlton, Grande Lakes Orlando, is a steak and seafood restaurant created by the highly decorated John Tesar, a friend of Anthony Bourdain, who allegedly once called him, “The single most talented cook I ever worked with.” Apparently, Tesar (aka, Jimmy Sears in Bordain’s memoir, Kitchen Confidential), got a significant rub from the relationship. This guy has even been a judge on Top Chef. Twice. How dare I say what I am about to say? I’ll tell you: I also once had the pleasure of eating the food of Celebrity Chef, Matt Varga, and his too was not up to par, in my humble opinion. What is going on? Perhaps neither guy is present, and they would both be embarrassed to have their name associated with this food if they knew. Or, maybe, just maybe, the making of a famous chef is political, and the glorification and elevation of a chef is at least partially the result of a kakistocracy, with the proverbial man on the street sharing blame for the overhype. Well, the emperor has no clothes and the Big Boy calls baloney. Shay was our maître d’/waiter. But not really. Knife & Spoon’s serving system is the Team Concept. I have encountered this before. “Team Concept” is code for “Thirty-Servers-And-NO-ONE-Gets-Service,” because every waitstaff thinks someone else is doing it. To obtain the coveted and elusive Michelin Star, the staff of a restaurant is supposed to provide outstanding service. Well, at least I can say the service was better than the food. Lest you think I came in gunning for a fight, I assure you I was not. I came in ready to be delighted. The décor was swank. I gleefully sipped a Jimmy Sears Cocktail as an assortment of fresh-baked bread with flaky-warm freshness was placed in front of me. At this point I sincerely believed I was about to consume the best meal of my life and report to you a 5-Star rating. In fact, I even texted my sister, “No way this place is less than 5-stars.” The disillusionment quickly followed with the delivery of my first anticipated item from the menu, the Chilled King Crab. Underwhelming is an understatement. Not sure where they were headed with this, but $36.00 for a partial “crab leg” one inch long is an embarrassment. See the photo. I kid you not. Good feeling gone. I had also ordered the Tuna & Foie, Caesar “salad,” 44 Farms Bone-In New York Strip (32 ounce dry-aged 60 Days for $125), the Cultivated Mushrooms, and Johnny Mac & Cheese. All these dishes were poorly executed. I mean POORLY. It is not even worth discussing them. So sad. In the hands of a competent chef, this menu could be amazing. The Big Boy says, “For $403.00 I could feed all the residents of the Kamchatka Peninsula, but even they wouldn’t like this food.”
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