Knife & Spoon
Forget the name that sounds like an anonymous hotel restaurant. The fine dining anchor at the Ritz-Carlton Grande Lakes serves primarily house-aged steak and seafood, but it’s far more than meets the eye, and it’s laden with culinary awards for it. Dishes and cocktails that might appear standard when printed on the menu are in fact rendered unforgettably delectable by hidden scientific technique. So when something described as “Whole Fish” hits your tongue, you taste a buttery, perfectly soft masterpiece of sous vide preparation that only an expert team could manage. The selection changes based on local seasonality (inventions such as kimchi creamed spinach tend to remain on it), but behind the scenes, chefs are mastering flourishes of molecular gastronomy, bespoke fermentation projects, and advanced approaches. The final results aren’t cheap, but nor are they precious or off-putting. This is excess with a point. You may be tickled by the science that went into preparing that flawless flat iron steak or tangy green salad, and the phalanx of well-trained servers will be glad to explain just what happened away from view to make everything taste so next-level—so make sure to ask.
Forget the name that sounds like an anonymous hotel restaurant. The fine dining anchor at the Ritz-Carlton Grande Lakes serves primarily house-aged steak and seafood, but it’s far more than meets the eye, and it’s laden with culinary awards for it. Dishes and cocktails that might appear standard when printed on the menu are in fact rendered unforgettably delectable by hidden scientific technique. So when something described as “Whole Fish” hits your tongue, you taste a buttery, perfectly soft masterpiece of sous vide preparation that only an expert team could manage. The selection changes based on local seasonality (inventions such as kimchi creamed spinach tend to remain on it), but behind the scenes, chefs are mastering flourishes of molecular gastronomy, bespoke fermentation projects, and advanced approaches. The final results aren’t cheap, but nor are they precious or off-putting. This is excess with a point. You may be tickled by the science that went into preparing that flawless flat iron steak or tangy green salad, and the phalanx of well-trained servers will be glad to explain just what happened away from view to make everything taste so next-level—so make sure to ask.
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