A steakhouse wine list naturally begins with reds that have enough structure to accompany beef. But a useful list must offer more than weight and intensity.
Our cellar balances established regions with thoughtful producers working in less expected places. Cabernet Sauvignon, Syrah, Nebbiolo, and Malbec sit alongside lighter reds, mineral whites, Champagne, and mature bottles chosen for special occasions.
The cut, cooking temperature, sauce, and side dishes all influence a pairing. A richly marbled ribeye may suit a wine with freshness and firm tannin, while fillet can work beautifully with something softer and more aromatic.
We also offer a considered selection by the glass so guests can explore different pairings throughout the meal without committing to several bottles.
Most importantly, the list is supported by conversation. Our team is there to understand what a guest enjoys, recommend with clarity, and make the experience feel generous rather than complicated.