Knife & Spoon

Walking into a Ritz-Carlton steakhouse, we expect the wine list to match the check average — and Knife & Spoon likely delivers on presentation if not personality. The list reads like a corporate playbook: safe California cabs, predictable Napa labels, maybe a token Bordeaux section that leans heavily on recognizable châteaux.

Based on the steakhouse blueprint and luxury hotel context, we're looking at a list built for expense accounts, not exploration. Expect heavy hitters from Napa (Silver Oak, Caymus, Jordan), some Sonoma Pinots for the lighter drinkers, and a Bordeaux section that prioritizes name recognition over depth. The Old World selection probably skews toward big-ticket Burgundy and Super Tuscans — wines that sound impressive in a boardroom but rarely deliver value at hotel markup. What's likely missing: natural wines, small producers, anything that requires explanation beyond the label.

The glass program at a place like this typically offers eight to twelve options, weighted toward crowd-pleasing reds that pair with steak. You'll find a safe Paso Robles cab, a Willamette Valley Pinot, maybe a Sancerre for the seafood starter. Rotation is minimal — these are pour-forever bottles chosen for broad appeal and kitchen compatibility, not seasonal excitement.