Bistro 90
A Steakhouse Wine List Nobody Saw Coming
Longs · Longs · Steak House · Visit Website ↗
Reviewed April 19, 2026
Wingman Metrics
First Impression
You're on Highway 90 in Longs, South Carolina — not exactly Napa Valley road-trip territory. Then you notice the Wine Spectator Best of Award of Excellence plaque and realize this steakhouse is playing a different game than its zip code suggests. The California and Italy focus makes immediate sense the moment you think about a Tomahawk and a big Cab sharing a table.
Selection Deep Dive
Wine Spectator has recognized Bistro 90 since 2022, citing California and Italy as the twin pillars of the list — a smart, steak-forward pairing philosophy baked right into the curation. That means you're likely looking at Napa Cabernet Sauvignons and Bolgheri reds sitting alongside some Barolo and Brunello for the Italian faithful. The California side presumably earns its keep with producers who can go toe-to-toe with a Cowboy Cut Rib Eye. Specific bottle and producer details weren't available at press time, but a Best of Award of Excellence isn't handed out for shelf talkers and grocery-store labels.
By the Glass
By-the-glass specifics weren't available from the sources we reviewed, which is the one frustrating gap in what is otherwise a credibly serious program. Given the award level and the on-site expertise of sommelier Laura Mazzola, we'd expect the glass pours to reflect the list's California and Italian strengths rather than defaulting to generic house pours. Worth asking your server what's open — that conversation usually goes somewhere good here.
California Cabernet Sauvignon (list selection) — Unknown
With Laura Mazzola curating and a WS Best of Award behind the list, the California Cab entry points are where the value tends to live at a program like this — steakhouse-caliber juice without the full flagship markup.
Italian Red (Bolgheri or Barolo, list selection)
Most tables in a South Carolina steakhouse are reaching for the domestic Cab. The Italian side of this list — built specifically to hold up to red meat — is likely where Mazzola's personal touch shows, and where you'll find something genuinely interesting.
Generic house pour (if listed)
At a restaurant with this credential and a dedicated sommelier, drinking the house pour is like ordering a cheeseburger at a chophouse. Step up one tier — you'll notice the difference.
Napa Cabernet Sauvignon (list selection) + Cowboy Cut Rib Eye
This is the reason the list is built the way it is. A big, bone-in Cowboy Cut needs tannin and structure to cut through the fat, and a well-chosen Napa Cab delivers exactly that — it's not a creative pairing, it's a correct one.
🎲 The Bottom Line
Bistro 90 is the kind of restaurant that surprises you — a legitimately serious wine program anchored by a real sommelier, hiding off a South Carolina highway. If you're anywhere near the Grand Strand and you care about drinking well with your steak, this detour is absolutely worth it.
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