CUT by Wolfgang Puck

The wine list at CUT lands on the table like a small novel — 900+ labels covering Napa, Bordeaux, Rhône, Burgundy, Champagne, and Italy with the kind of depth that makes you want to cancel your plans and just sit here. It signals immediately that someone took this program seriously. The problem is that someone also took your credit card seriously.

The cellar hits all the expected luxury steakhouse notes but earns its credibility through genuine depth: library Napa Cabs including Screaming Eagle, deep Bordeaux verticals anchored by Château Mouton Rothschild, and serious Rhône representation across both Côte-Rôtie and Châteauneuf-du-Pape. Italy shows up meaningfully with Barolo and Brunello alongside the expected California heavyweights. Sine Qua Non appearances add a cult-wine flex that most lists can't pull off. The Burgundy and Champagne sections round things out without feeling like afterthoughts — Krug and Dom Pérignon hold court on the sparkling side.

Fifteen to twenty pours span Champagne, California reds, and Old World options, which is a respectable range for a hotel steakhouse of this caliber. Prices run $20–$40 per glass, so you're not getting out cheap, but at least the selection isn't just three Cabs and a house white. Rotation intel is thin, but with a dedicated sommelier team, you'd hope for some off-menu guidance.