Ômo by Jônt *
- Kira Jabri
- Mar 16
- 4 min read
3/15/2026
Winter Park, FL
Returning to a restaurant that holds a special place in your memory always comes with a quiet sense of nervousness. It may sound trivial, but dining experiences, especially the extraordinary ones, become tied to family memories, to moments in time that feel difficult to recreate.
There is always the lingering question: will it be the same?
Because sometimes, it isn’t.
But let us be clear, Ômo by Jônt remains exceptional.
If anything, our recent visit reinforced a belief we have held since our first meal there: the restaurant’s single Michelin star does not fully reflect the caliber of the experience being delivered in that dining room. When placed alongside other one-star establishments, Ômo by Jônt consistently operates at a level that feels distinctly beyond that category. The precision of the kitchen, the warmth and professionalism of the service team, and the seamless orchestration of the evening all point toward something that comfortably sits within two-star territory.
One of the true hallmarks of great tasting menus is the role of sauces. In many kitchens, they support a dish. At Ômo, they elevate it. The sauces throughout the evening were nothing short of extraordinary.
One in particular stood out.
The sauce accompanying the Madai was remarkable. Rich without being heavy, intensely flavored yet perfectly balanced, it had the kind of depth that makes you pause mid-bite simply to understand what you’re tasting. It was so compelling that we suggested it deserved to exist as its own course as a soup.
As publishers of a soup cookbook, we feel somewhat qualified to make such a bold recommendation.
What followed was one of those small but memorable moments that defines great hospitality. We were treated to an impromptu tasting of the sauce in a more generous, soup-like form. Let’s just say this: if that ever appeared on a menu as a standalone bowl, we would order it every single time.
Moments like that are part of what makes Ômo by Jônt so special. The kitchen operates with extraordinary precision, but the team also brings a level of warmth and spontaneity that makes the experience feel personal.
Another highlight of the evening was the celebration of Carmine’s well-documented appreciation for noble rot wines. Juan, the sommelier, is truly among the best in the profession. His knowledge, enthusiasm, and ability to read a table elevate the entire dining experience. Sharing a special Royal Tokaji from his personal collection was an incredibly generous gesture and a moment we will not soon forget.
It is these details, the culinary precision, the hospitality, the thoughtful wine service, that continue to place Ômo by Jônt in a category that feels larger than its single star suggests.
Because restaurants like this remind us what Michelin dining is supposed to be: thoughtful, personal, technically masterful, and deeply memorable.
For us, Ômo by Jônt is not simply maintaining the standard we remembered.
It is quietly exceeding it.
8/20/2025
New to our Florida dining adventure this year was Ômo by Jônt, tucked into charming Winter Park. With only 16 seats per evening, Ômo is as exclusive as it is imaginative. Guests choose between two Chef’s Tasting menus: The Journey or The Jaunt. We opted for The Jaunt, complete with all pairings (both wine and sake) and it was absolutely worth it.
Always students of these incredible experiences, we were in awe of Chef Ryan Ratino’s vision. At just 33 years old, he is one of the youngest chefs in America to hold a two-star Michelin restaurant and lead two Michelin-starred concepts under one roof, Washington, D.C.’s Bresca (one star) and Jônt (two stars). Now, he has expanded to Winter Park, where Ômo has already earned its own Michelin star in 2025.
The experience is staged across three salons. For our visit, we had our snacks at the Chef’s counter along with all of our savory courses. The Nanatsuboshi Rice Hokkaido was our stand out dish. Dish after dish carried not only technical brilliance but also warmth from a team that engaged with genuine joy. When hospitality and cuisine are in perfect harmony, that’s when a great meal becomes extraordinary.
After our savory courses, we moved to The Pastry Parlor for our dessert courses. Dessert was guided by Keely Moore, whose resume spans Michelin kitchens and a star turn on Food Network’s Next Baking Master: Paris. Keely is one of those chefs who blends artistry with approachability, you could talk food with her for hours.
To know Carmine is to know he loves his Disaronno but also his noble rot. Thanks to Juan Valencia, we were treated to a once-in-a-lifetime pour of Royal Tokaji, elegantly served on a crystal spoon. Juan’s deep knowledge of wine and sake earlier in the evening with our savory courses was matched by his warmth and generosity, making him a true guide through the evening. The pairings didn’t just complement the food, they elevated the
entire journey.
Scroll Down to Read Full Menu for the Night!
The Jaunt
Snacks
Hana Donko – Cocoa – Steam Bun – Hitachino – Cheddar – Tayoyaki – Wagyu – Onion – Croustade – Kanpachi – Romesco – Tart – Kaluga – Oyster – Champange
Savory
Tuna – Ehime
Bafun Uni – Hokkaidō
Madai – Oita
Nanatsuboshi Rice – Hokkaidō
Wagyu – Australia
Duck – New York
Desserts
Strawberry Bomb – Yuzu
Mochi – Vanilla
Entremet White Chocolate – Sorbet
Crown Melon – Shizuoka
Vanilla Madelines
Coffee – Carmel – Pineapple – Chocolate – Pistachio – Mandarin - Matcha
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