Kres Chophouse
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Source. Service. Style A steak isn't just a piece of meat. A chophouse isn't just a steakhouse. We don't just say quality, we mean it. The search is never ending.
At Kres, you'll be charmed by the freshest steak, seafood and ingredients prepared by the best damn chefs around. THIS IS NOT YOUR FATHER’S STEAKHOUSE! Creative & modern, while still honoring the classics, Kres Chophouse is an independent steakhouse that crosses the traditional boundaries to deliver extraordinary value and a “historic” dining experience. SOURCE
Our Prime Beef is aged in house and
Our 60-day wet-aged prime ribeye. Hand-trimmed daily.
Rest time matters. Every cut. Every night. It’s why the first bite at Kres tastes the way it does.
Join us tonight for dinner.
05/23/2026
Chilet Davilmar's story is one of family, heritage, and a deep love for food. Born and raised in Haiti, he moved to the United States in 2023, bringing with him a lifetime of memories from his mother’s kitchen. She was the one who taught him to cook, and her dishes, especially her seafood soup and traditional Haitian rice, are the ones he holds closest to his heart.
When Chilet arrived in Orlando, Kres Chophouse became his very first job in America. He found the opening online, applied, and was welcomed in by Chef Mary, who took him under her wing and taught him the ropes. Nearly three years later, he’s become one of the most versatile members of the kitchen team, working every station with ease, though pantry and the line are where he feels most at home. Whenever things get busy, he’s always the first to jump in and help a teammate, something his coworkers know and appreciate.
Outside of work, Chilet is a lifelong soccer player, a passion he brought with him from Haiti. Since coming to the U.S., he’s also discovered new favorites like chicken piccata and a good steak. At Kres, he brings the same warmth, humility, and hard work he learned growing up at home, making him a valued part of the family the Kres team has built together.
Ever wonder why your steak at home doesn't taste like ours? 🔥
Here's a behind-the-scenes look at the technique used at Kres, and it's all about the flip.
Most steakhouses chase those picture-perfect diamond grill marks by rotating the steak on one side. Looks great on Instagram. Cooks unevenly on the plate. 🚫
Our method? We flip the steak completely over, every single time.
Here's why it matters:
⁃ Even heat distribution from edge to edge
⁃ A perfectly centered medium-rare (not "kinda medium-rare on top")
⁃ Better fat rendering without flare-ups, burning the crust
⁃ Juicier, more consistent bite every time
It's a small detail. But details are the difference. Come taste the technique.
Reservations at the link in bio.
05/15/2026
Looking for a reason to leave the office?
Sliced steak with peppercorn sauce. Golden fries. Fresh arugula.
Our Steak Frites has that effect on people!
05/08/2026
A cheesesteak. At a chophouse. With Wagyu.
Truffle aioli. Gruyere. Caramelized onions. French baguette. Au jus.
Join us for lunch Monday - Friday.
04/29/2026
Have you tried our Mediterranean Salad?
Mixed Greens, Marinated Artichoke Hearts, Roasted Red Peppers, Red Onion, Tomatoes, Feta Cheese, Kalamata Olives, Gigandes Beans, Cucumber, Balsamic Vinaigrette
04/27/2026
Faroe Islands Salmon over baby spinach with chèvre, heirloom tomatoes, craisins, and warm bacon dressing. This is how lunch should be!
Doors open at 11:30, Monday-Friday.
04/26/2026
It's Sunday. Your seat is calling. See you at 5pm
04/25/2026
Ribeye. Filet. New York Strip.
The only question tonight is which one you'll have for dinner.
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Address
17 West Church Street
Orlando, FL
32801
Opening Hours
| Monday | 11:30am - 11pm |
| Tuesday | 11:30am - 11pm |
| Wednesday | 11:30am - 11pm |
| Thursday | 11:30am - 11pm |
| Friday | 11:30am - 12am |
| Saturday | 4pm - 12am |
| Sunday | 5pm - 11pm |