Ômo by Jônt
Restaurant · Winter Park
115 E Lyman Ave, Winter Park, FL 32789
Highlights
Progressive tasting menus with French technique & Japanese ingredients
Progressive tasting menus with French technique & Japanese ingredients
"The sister restaurant to D.C.’s two-Michelin-starred tasting counter Jônt is clearly aiming for best restaurant designation. Each of chef Ryan Ratino’s 20-plus courses in Ômo’s $375, top-tiered “The Jaunt” menu, astound with creativity, technique and ingredients, be it foie-pineapple brioche donuts served in the “Living Room,” or wild Hokkaido uni in a corn chawanmushi with soy milk kombu served in the “Savory Counter,” or black sesame kakigori with mango yuzu in the “Pastry Parlor.” Those not into a three-hour excursion into French-Japanese cusine can opt for the $195 “The Journey” tasting menu, presenting 10 equally impressive bites. Wine pairings can add anywhere from $140 to $595 to the already extravagant affair." - Faiyaz Kara
"The Floridian offshoot of the two-Michelin-starred Jônt in D.C., nominated for Best New Restaurant." - Tierney Plumb
"Semifinalist for Outstanding Restaurant presented by Acqua Panna® Natural Spring Water." - Erin Perkins
"A contemporary restaurant inspired by Chef Ryan Ratino's D.C. restaurant, offering tasting menus with classic French techniques and Japanese ingredients. Dishes include chawanmushi with sweet potato and scallop prepared two ways." - The MICHELIN Guide
"Chef Ryan Ratino's lauded D.C. restaurant, Jônt, is more than just the inspiration for this offshoot. This Winter Park restaurant echoes that spirit and sensibility (think classic French techniques married with pristine Japanese ingredients), albeit with a few Florida touches. The larger space allows for discrete moments at each meal, while three tasting menus run the gamut from tightly edited and more affordable to loaded with luxury ingredients. No matter the selection, expect refined dishes punctuated by the seasons, as in chawanmushi with an autumnal twist of braised sweet potato, kombu, and a brown butter sauce. Scallop prepared two ways demonstrates the kitchen's deft hand while chocolate and hazelnut kakigori is an elegant tribute." - Michelin Inspector
