Crab Claw Restaurant

The wine list at Crab Claw reads like an afterthought — the kind of laminated page that gets sticky with Old Bay and hasn't been updated since flip phones were cool. This is a beach shack that does seafood well, but wine is clearly not part of the plan.

You're looking at the usual suspects: Kim Crawford Sauvignon Blanc, Barefoot Pinot Grigio, maybe a Cavit Pinot Noir if you're feeling adventurous. Zero regional character, no Gulf Coast whites worth drinking, and nothing that suggests anyone here has thought about wine beyond "what sells at the grocery store." The markup on these mass-market bottles is brutal — we're talking $32 for wines that retail for $9. No cellar program, no interesting producers, just the same corporate brands you'd find at a wedding reception in 2008.

Glass pours are limited and predictable. Expect the same Barefoot and Yellow Tail lineup that's been sitting in the cooler since Memorial Day. No rotation, no seasonal updates, no attempt to match wines with the Gulf seafood coming out of the kitchen. They'll pour you a glass of warm Chardonnay in a rocks glass if you really insist.