Isidore
San Antonio, TX · New American / live-fire
High quality cooking, worth a stop. Awarded by the MICHELIN Guide, not by WagyuSpot. Our verification covers this venue's Wagyu sourcing only.
Tier 3 · Menu claim only What the tiers mean
Wagyu from $20 on the menu we read · up to $145
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.
Why it's listed
Isidore is a Michelin one-star, Green Star live-fire New American restaurant in San Antonio's Pearl District, currently open Tuesday through Sunday. Its seasonal Texas-focused menu carries multiple Wagyu dishes, including a dry-aged Wagyu ribeye (20 oz, $145), a Wagyu Denver steak, and Wagyu tartare, described as Texas-raised Wagyu. Press and menu-aggregator sources attribute the beef to Peeler Farms (Floresville, TX), which raises purebred and full-blood Akaushi/Wagyu, but the first-party menu itself lists only "Wagyu" with no producer, breed status, or grade disclosed, so provenance is incomplete.
Wagyu on the menu
- American
- Brand / Prefecture
- Not listed
- Grade
- Not listed
- Producer
- Not listed
| Origin | Brand / Prefecture | Grade | Producer |
|---|---|---|---|
| American | Not listed | Not listed | Not listed |
Menu rotates This kitchen changes its menu, so the cuts above may vary by night. Confirm with the venue before booking around a particular one.
Cuts named on the Wagyu menu
Read from this venue’s quoted evidence, so a listed cut may not be on tonight. What these cuts are
Sourced from
Evidence on file
“The kitchen dry ages its Wagyu beef (sourced locally from Peeler Farms) on the premises for 45 days”
sagemenu.com “a 12 ounce Wagyu Denver steak with a Beef & Red Wine Bordelaise Sauce and charred cucumber”
thelocalpalate.com “a 20-ounce wagyu ribeye that will run you $145”
theinfatuation.com
+2 more quotes on fileShow fewer
“a herd of both purebred (at least fifteen-sixteenths Wagyu) and full-blood (only Japanese bloodlines) Wagyu cattle ... mainly of the red, or Akaushi, breed”
texashighways.com “Isidore is currently open ... Tuesday–Sunday: 5–10 PM (hours last verified March 9, 2026); New American farm-to-table Texan cooking ... local sourcing central to the kitchen”
enprimeurclub.com
Quoted from the venue's own menu or site. A Wagyu claim on a menu is not the same as documented provenance.
Something wrong with this restaurant? Tell us
Common questions
- Does Isidore serve real Wagyu?
- Its own current menu advertises Wagyu, and that claim was read directly on July 18, 2026. What the menu does not do is say which Wagyu: no prefecture, grade, breed status or producer is published, so the sourcing cannot be checked from outside. That is a gap in what is written down rather than a suggestion that anything is wrong with the beef, and plenty of kitchens buy carefully without printing the details.
- What kind of Wagyu does Isidore serve?
- Its menu discloses American. Each of those is taken from the venue's own current materials rather than from a review or a listing site, and the evidence behind it is quoted further down this page.
- Why is Isidore listed without a Wagyu badge?
- Because a badge here means the sourcing was checked, not that the food is good. This listing is published because the venue genuinely advertises Wagyu on its own current material, and it carries no badge because that material does not say which Wagyu. If the venue publishes the prefecture, grade, breed status or producer, the listing can move.
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