Bob's Steak & Chop House

The wine list lands on the table with the confidence of a place that knows exactly what its guests want: big California Cabs, blue-chip Bordeaux, and enough Italian muscle to keep things interesting. White tablecloths, dark wood, and a list that runs 300-500 bottles deep — this is a steakhouse that takes its wine program seriously, and Wine Spectator's Best of Award of Excellence backs that up. You're not here to discover the natural wine scene; you're here to drink well with a bone-in ribeye in front of you.

California leads the charge, and it leads hard — Caymus, Silver Oak, Jordan, Far Niente, Stag's Leap, and Chateau Montelena all show up, giving you a who's who of Napa Cabernet that reads like a greatest hits record. France isn't just an afterthought either: Chateau Margaux and Chateau Lynch-Bages represent Bordeaux at its most classic, and the Italian contingent punches above its weight with Sassicaia and Barolo names like Gaja and Ceretto rounding things out. What the list doesn't do is surprise you — there's no detour into the Rhône, no Ribera del Duero curveball, no domestic Pinot to speak of — but in a chophouse context, that focus is a feature, not a bug. This is a list built to complement beef, and it does that job exceptionally well.

Fifteen to twenty-five options by the glass is a respectable pour program for a steakhouse of this caliber, and the glass prices starting around $12-$18 suggest there's accessible entry points alongside the heavier hitters. We'd love to see more rotation and adventurous picks in the glass lineup, but for a classic chophouse crowd, the range covers what most guests are looking for. Don't expect anything off the beaten path — expect solid, familiar names executed properly.