Corner Chophouse Arrives In Winter Park

The fantastic appetizers, entrées and drinks we tried at Corner Chophouse.

SOMETIMES YOU WANT TO GO WHERE EVERYBODY KNOWS YOUR NAME. In Winter Park, that place may soon be Corner Chophouse, the city’s newest steakhouse, now open on a prime corner in Hannibal Square in the former Dexter’s space.

From the moment guests step inside, it’s clear the restaurant is designed as an immersive gathering place. A central bar anchors the room, surrounded by a mix of banquettes, intimate tables and cushioned bench seating. Warm wood tones dominate the space. It’s plentiful but polished, balanced by cozy fabrics and carefully layered lighting that casts a soft glow across each table. On a recent visit, a nearby couple celebrating an anniversary was surprised with flowers from the staff, a small but telling detail that reflects the restaurant’s hospitality-first philosophy.

That emphasis on service is intentional. We sat down with General Manager Jayton Fee, who said creating a welcoming, relationship-driven dining experience has been a core goal since day one.

“Opening Corner Chophouse as the general manager has been an amazing opportunity,” Fee says. “I love the hospitality-forward service that complements the amazing food Chef Nick and his team are creating. Winter Park has been an amazing spot to be in, and we are so grateful that the community has fully embraced us.”

Fee brings nearly five years of experience within The Indigo Road Hospitality Group, where he rose through front-of-house roles, from server to assistant general manager, most notably at Oak Steakhouse. He credits that progression with shaping his leadership style and deep appreciation for service culture. A former college student who worked in restaurants for schedule flexibility, Fee ultimately discovered his passion for hospitality through Indigo Road’s emphasis on team collaboration and guest connection.

That philosophy was evident throughout our meal, thanks to attentive service from Daniel Noel, whose knowledge and timing were impeccable.

A view inside Corner Chophouse and their welcoming bar.

The drink menu offers both classic cocktails and thoughtful nonalcoholic options. The Old Sport, Corner Chophouse’s twist on an Old Fashioned, blends bourbon with amontillado sherry, banana, walnut and aromatic bitters. Meanwhile, the mocktail list is notably robust. Standouts include The Velvet Rope, a spicy, citrus-forward agave-based drink with blood orange and Tajín, and The Remedy, a bright mix of apple, lemon and ginger beer.

Appetizers leaned into indulgent steakhouse tradition with polished execution. The pork belly, glazed in maple peppercorn jus with pickled onion and pecans, delivered the ideal melt-in-your-mouth texture, while the beef carpaccio balanced richness with sharp notes of parmesan and balsamic.

For entrées, the eight-ounce filet arrived perfectly prepared, paired simply with creamed spinach to let the steak shine. Meanwhile, the half chicken and dumplings offered a comforting counterpoint: an elevated take on a Southern classic, featuring tender chicken, herb-laced broth and pillowy dumplings.

Executive Chef Nick Billings, an Orlando native, describes the project as both a professional milestone and a homecoming.

Daniel Noel elevates an already elevated experience.

“Getting the opportunity to be the executive chef at Corner Chophouse has been incredibly meaningful,” Billings says. “After spending two years in Washington, D.C., the chance to return home to Central Florida has made it especially exciting to open a fine-dining steakhouse and watch guests fall in love with it.”

Born in Omaha and raised in Orlando, Billings began his culinary career at 18, working his way up from dishwasher to leadership roles, including executive sous chef at Grace Prime Steakhouse in Georgia and executive chef at Mecha in Washington, D.C. Known for blending classic steakhouse techniques with modern influences, he brings both technical precision and a collaborative leadership style to the kitchen.

Before dessert, Daniel insisted on one more must-try: the waffle fries with tarragon aioli. Generous enough to rival many entrées, they proved crisp, indulgent and ideal for sharing.

With its blend of polished design, refined comfort food and deeply intentional hospitality, Corner Chophouse is positioning itself not just as a special-occasion destination, but as a place where regulars will quickly feel at home.

In a dining scene that continues to evolve, that balance of sophistication and warmth may be its greatest strength. Cheers!