Why OMO By JONT In Winter Park Is One Of Orlando’s Most Amazing Restaurants
It’s not the destination, it’s The Journey.
Tucked into a side street in Winter Park, ÔMO by JÔNT feels like a hidden gem, although it’s mere steps from bustling Park Avenue. But the only bustle you’ll find here is the chefs working to make you a memorable, meaningful meal. They succeed on both accounts.
The Wagyu Chūtoro Croustade
We made our way to ÔMO on a Wednesday evening for a complimentary tasting (we experienced The Journey menu) and felt at ease from the moment we were greeted. Our hostess led us to our seats in the lounge where we celebrated the joy of the moment with a Champagne toast and some of the most delightful culinary gems of the evening: a savory Wagyu Chūtoro Croustade and delicate Pork Hano Donko Steam Bun were the standouts.
When it was time to move to the savory counter, we were primed for more, and being in an open kitchen, watching the chefs work not only adds to the gustatory pleasure, but had our taste buds salivating. All senses are delighted.
Aside from the culinary artworks, visual pleasures include the aesthetics of the room, the unique serving pieces and the color of utensils, which we found to be particularly pleasing. The scents wafting through the kitchen are multilayered, as different diners have made their way in at different points in their meals. Be sure you get the full effect by smelling your wine or sake pairings with each course. This, of course, ties into taste as well, and it’s definitely the sense you’ll use most here—make the most of it and savor your cuisine.
What about touch? Yes, you’ll want to touch everything; the textures of the walls, the silverware, the dishes. We’re not talking about feeling your food (except for maybe dessert), but if you want to swipe your finger across a dish or plate when you think no one’s looking, who are we to stop you?
The last sense, hearing, is crucial because you need to know when to move from one room to the next. Seriously, though, conversation is a key part of the meal, so knowing how to listen is important.
But I digress. On to the important stuff: the main dishes. Ours were succulent Key West pink shrimp, the creamy Bafun Uni, delicious duck and my favorite course of the whole experience, the Nanatsuboshi Rice, with snow crab, maitake and truffle. I’ve never had a dish in which the flavors complemented each other so well. It was just exquisite.
If you think you’ve had enough, just wait ‘til you get to the dessert course—I don’t think anyone in my dining group was able to finish every sweet bite. Among the standouts were a strawberry bomb and a mochi “taco.” They were flavor sensations.
Despite the multiple courses, you won’t feel heavy when it’s time to depart. If you don’t just decide to melt into the idyllic surroundings.
