1700° Steakhouse
Big-City Wine Muscle in Pennsylvania's Capital
Harrisburg · Harrisburg · Steak House · Visit Website ↗
Reviewed April 9, 2026
Wingman Metrics
First Impression
The wine list at 1700° hits like the room itself — aspirational, polished, and clearly not playing small-market games. A 300–500 bottle program with a Best of Award of Excellence since 2020 tells you this place takes wine seriously, even if Harrisburg doesn't always get credit for it. Flip through the pages and the California and Italian heavy-hitters announce themselves immediately.
Selection Deep Dive
California is the backbone here, and it's stacked — Caymus, Silver Oak, Stag's Leap, Far Niente, Jordan, and Opus One all make appearances, covering a solid range of styles from crowd-pleasing Napa Cabs to legitimately serious bottles. Italy holds its own with Sassicaia, Brunello from both Banfi and Biondi-Santi, and Barolo from Gaja and Marchesi di Barolo — that's a respectable Super Tuscan and Piedmont showing for any steakhouse, let alone one in central Pennsylvania. France is present with Chateau Margaux anchoring the prestige end, though the Bordeaux depth beyond the marquee names isn't as developed. The list skews heavily toward big reds that match the menu, which is exactly right, but wine drinkers hunting for Burgundy, Rhône, or anything from the southern hemisphere will find the pickings thin.
By the Glass
With 15–25 by-the-glass options priced $12–$18, the pour program is functional and accessible without being adventurous — expect the usual Napa suspects and a few Italian standards rather than anything that'll make you sit up straight. At those prices, the glass program is honestly reasonable for the market and the setting. Rotation appears limited; this feels like a list that gets set and mostly stays put.
Jordan Winery Cabernet Sauvignon — $50–$70 range
Jordan punches above its price at a steakhouse — it's consistently well-made Sonoma Cab that drinks far more gracefully than the bigger, bolder Napa names on this list, and it typically doesn't carry the same ego tax in the markup.
Marchesi di Barolo Barolo
In a room full of people ordering Opus One and Caymus, the Barolo from Marchesi di Barolo gets overlooked. It's a proper Nebbiolo from one of the appellation's reliable producers — tar, roses, serious structure — and it's exactly what you want next to a well-marbled ribeye if you're willing to look past the California section.
Caymus Vineyards Cabernet Sauvignon
Caymus is everywhere, costs too much in restaurants, and the markup here will be no exception. It's a perfectly fine bottle that got famous and now costs you $30–$40 more than it should every time you order it in a place like this. Spend that money on the Stag's Leap or keep walking toward the Italian section.
Sassicaia + Bread with soft butter and black sea salt
Okay, fine — Sassicaia deserves a real steak, but start here. The brine from that black sea salt and the richness of the butter meet the Cabernet-Sangiovese backbone of Sassicaia in a way that makes you feel like the evening is off to a genuinely good start before the main event even arrives.
🔥 The Bottom Line
1700° is the real deal for a steakhouse wine program outside of a major metro — the depth is there, the serious producers are there, and the Wine Spectator credential is earned. The markup is steep and there's no sommelier to guide you through it, but if you know what you want, this list rewards the drinker who comes prepared.
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