Crisp Kitchen + Bar

Walking in with zero research intel, we're keeping expectations calibrated. The wine list likely leans safe—crowd-pleasing California, a token Prosecco, maybe a Malbec for the red wine comfort seekers. This feels like a kitchen-first operation where wine supports the meal but doesn't steal the show.

Without confirmed data, we're banking on Florida casual dining standards: a short list heavy on domestic producers, some approachable Italian and Spanish options, and pricing that won't scare off the waterfront crowd. Expect big names like Kendall-Jackson, La Crema, maybe a Josh Cellars for the budget-conscious. Regional depth is unlikely—this isn't a Burgundy deep-dive destination. The list probably rotates slowly, sticking with what moves rather than what excites.

By-the-glass pours are probably the safer bet here—figure six to eight options covering the basics. A Sonoma Chardonnay, a Paso Robles red blend, perhaps a Pinot Grigio from Alto Adige if they're trying. Rotation is probably quarterly at best, with the same reliable pours anchoring the menu through multiple seasons.