Knife & Spoon
Orlando, FL · Steakhouse
Awarded by the MICHELIN Guide, not by WagyuSpot. Our verification covers this venue's Wagyu sourcing only.
Tier 3 · Menu claim only
This listing's current published materials advertise Wagyu, but the offering does not meet our full verification standard for provenance. It carries no authenticity badge; undisclosed details remain explicitly unverified.
What does this mean? →Why it's listed
Knife & Spoon is a Michelin-starred fine-dining steak and seafood restaurant from chef John Tesar inside The Ritz-Carlton Orlando, Grande Lakes. Its specialty is dry-aged beef, with a Creekstone Prime bone-in ribeye and New York strip and an Akaushi bone-in ribeye on the broiler, and steaks aged 30 to 120 days offered as a daily staff-guided selection. Wagyu also appears as a picanha frites main and a Wagyu tenderloin steak tartare. The restaurant markets certified Kobe beef, and it holds a Kobe Beef Association licence, but Kobe is not printed as a named dish on the current menu.
Authenticity flags
- The restaurant advertises authentic certified Kobe beef and does hold a Kobe Beef Association licence, but Kobe is not listed as a set dish on the current menu; its premium dry-aged beef changes daily and is chosen with the staff. The named Wagyu on the printed menu is a picanha and a tartare with no stated grade or region, plus an Akaushi ribeye. If you are visiting specifically for Kobe, confirm it is available and ask its origin before you go.
Wagyu on the menu
- American
- Brand / Prefecture
- Akaushi
- Grade
- Not listed
- Producer
- Not listed
- unknown
- Brand / Prefecture
- Wagyu (unbranded)
- Grade
- Not listed
- Producer
- Not listed
| Origin | Brand / Prefecture | Grade | Producer |
|---|---|---|---|
| American | Akaushi | Not listed | Not listed |
| unknown | Wagyu (unbranded) | Not listed | Not listed |