Chophouse New Orleans – Prime Steaks

The wine list reads like steakhouse central casting—big Cabs, bigger Barolos, names you've seen a thousand times. It's functional and predictable, the kind of list built to not offend anyone, which also means it won't surprise anyone. For a city as dynamic as New Orleans, this feels like missed opportunity.

You're looking at the usual suspects: California Cabernet from Napa's heavy hitters, a token Malbec from Argentina, maybe a Châteauneuf-du-Pape if you're feeling Continental. The Italian section leans hard on Tuscany and Piedmont—safe bets that pair well with ribeyes but don't venture beyond the comfort zone. There's little regional exploration, no natural wines, no orange curiosities. It's a list designed for expense accounts and people who order the same bottle every time they visit a steakhouse. Nothing here screams New Orleans.

Expect a handful of pours—probably six to eight options total. You'll find a domestic Chardonnay, a Pinot Noir, a Cab, maybe a Malbec. They rotate seasonally at best, but more likely they stick with what moves. Service temperature tends to run warm on reds, which is frustrating when you're paying $18 for a glass that should be cellar temp.