Orlando is more than just a theme park haven—it boasts a dynamic and rapidly evolving culinary scene filled with exceptional dining experiences. Don’t just take my word for it—watch the Orlando episode of Somebody Feed Phil. However, one remarkable restaurant that was too new to be featured was why I embarked on a three-hour Brightline train ride followed by a 30-minute drive to the charming town of Winter Park. The journey was smooth and pleasant, but the true destination was Ômo by Jônt the latest venture from Michelin-starred chef Ryan Ratino.
Chef Ryan, the mastermind behind Washington, D.C.’s two-star Jônt and one-star Bresca, is also a James Beard Award semifinalist. Having trained at Le Cordon Bleu in Orlando, he always dreamed of opening a restaurant in Central Florida, and withÔmo by Jônt, he has created an intimate 16-seat gem offering an extraordinary progressive dining experience.
Guests can choose from three culinary “journeys”: The Excursion ($145), The Journey ($195), and The Jaunt ($375). Naturally, after making the long trek, we opted for The Jaunt, an all-out, no-expense-spared experience featuring over 20 exquisite bites crafted from the world’s most luxurious ingredients—think caviar, wagyu, sea urchin, and Japan’s coveted Crown Melon.
The evening unfolded in three immersive spaces. It began in a stylish lounge, where we were welcomed with Krug Champagne and bite-sized indulgences like brioche bao buns topped with caviar and warm apple-foie gras donuts dusted with even more foie gras. From there, we were guided into the main dining room, an elegant L-shaped counter where the real magic happened. Here, chefs in pristine white jackets meticulously prepared and presented each course, blending Japanese precision with French technique.
The menu was nothing short of extraordinary. Scallops two-ways were delicate and pristine, while the rice course featured Nanatsuboshi rice from Japan, served with Dungeness crab, maitake mushrooms, and crowned with Italian white truffles. The wagyu beef course was unforgettable, accompanied by Japanese milk bread—perfect for soaking up the deeply flavorful wonton porcini broth. Every dish was a masterpiece, both in flavor and presentation.
The experience was highly interactive and engaging, with an unparalleled level of hospitality. The attention to detail was remarkable—if a napkin fell, it was replaced instantly. The service was flawless yet never stuffy, maintaining a lively, welcoming atmosphere. In fact, rather than the expected classical music, the soundtrack featured hip-hop beats, reinforcing the restaurant’s modern, relaxed vibe.
I typically skip wine pairings, as they often fall short, but Ômo by Jônt exceeded expectations. They offered two pairing options, and we chose the “F… It” Pairing—because, let’s be honest, if you’ve come this far, why not go all in? Even with the least expensive pairing, we sampled exceptional high-end wines. Three highlights stood out:
With an extensive wine, sake, and champagne list, it’s no surprise that Ômo by Jônt earned a Wine Spectator Award of Excellence for 2024.
After dinner, we were escorted into the dessert lounge, where pastry chef Vanessa
Royston orchestrated a final act of pure delight. She started with yuzu tarts infused with lemongrass and citrus “pop” bites. Then, she shaved ice on an imported Japanese machine, layering it with rich hazelnut and chocolate. The grand finale? A luscious slice of Japan’s rare, ultra-sweet Crown Melon. Finally, each couple received a beautifully presented three-tiered mignardise box filled with macarons, chocolates, and madeleines. By this point, we were too full to indulge, so they kindly packed them to go.
From start to finish, Ômo by Jônt was an absolute triumph. The flawless execution, exceptional ingredients, and immersive atmosphere make it one of the most exciting dining experiences not just in Florida, but anywhere. And with Chef Ryan Ratino at the helm, I wouldn’t be surprised if Michelin awards him another two stars in the near future.
A brilliant evening. A must-visit. Highly recommended.
Happy dining!
Shanea
02/27/2025
