Kres Chophouse

Kres Chophouse 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.
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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

hand cut to order. Ultra fresh Florida coastal fish and regional seafood is delivered daily. Our mission is to obtain the finest quality at the best value for our guests. SERVICE
Our servers embody a professionalism and commitment to excellence that has become our trademark. Their attentiveness and genuine interest ensure a polished presentation that is never pretentious or pushy. We want you to have fun! STYLE
We’ve seamlessly paired the present and the past, combining a modern and elegant décor with the striking architecture of a 1930’s landmark building. Original artwork and an upscale bar lend a modern, eclectic flair to our classic space. Come join us for a unique experience.

06/26/2026

Our 60-day wet-aged prime ribeye. Hand-trimmed daily.

06/25/2026

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.

Chilet Davilmar's story is one of family, heritage, and a deep love for food. Born and raised in Haiti, he moved to the ...
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.

05/17/2026

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.

Looking for a reason to leave the office?Sliced steak with peppercorn sauce. Golden fries. Fresh arugula.Our Steak Frite...
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!

A cheesesteak. At a chophouse. With Wagyu.Truffle aioli. Gruyere. Caramelized onions. French baguette. Au jus.Join us fo...
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.

Have you tried our Mediterranean Salad?Mixed Greens, Marinated Artichoke Hearts, Roasted Red Peppers, Red Onion, Tomatoe...
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

Faroe Islands Salmon over baby spinach with chèvre, heirloom tomatoes, craisins, and warm bacon dressing. This is how lu...
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.

It's Sunday. Your seat is calling. See you at 5pm
04/26/2026

It's Sunday. Your seat is calling. See you at 5pm

Ribeye. Filet. New York Strip.The only question tonight is which one you'll have for dinner.
04/25/2026

Ribeye. Filet. New York Strip.
The only question tonight is which one you'll have for dinner.

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

Telephone

+14074477950

Website

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