Cuts Steakhouse

Cuts lands in Suwanee with the confidence of a steakhouse that knows its audience — polished room, open kitchen, a lounge humming with craft cocktails and the occasional live set at The Pasture. The wine program signals 'California is king here,' which is a reasonable call for a place anchored by filet mignon and premium beef cuts. A sommelier on staff is a genuine differentiator in a suburb where most steakhouses let the menu do all the talking.

The list leans heavily on California, which makes sense at a steakhouse where big reds are the main event — think Napa and Sonoma as the gravitational center, with other regions playing supporting roles at best. That California focus can feel like a narrow lane if you're craving an Argentine Malbec or a northern Rhône Syrah alongside your ribeye, but it's a coherent editorial choice rather than pure laziness. The sommelier's presence suggests the list has some intentionality behind it, even if it doesn't swing for adventurous territory. Gaps likely exist for Old World drinkers and anyone hunting a Burgundy or aged Barolo to match the kitchen's ambitions.

Glass pour details aren't publicly documented in enough detail for us to give you an honest count or rotation breakdown. What we can say is that a room priced at $31–$50 per entrée — before you get into the premium steaks — typically pairs that with a by-the-glass program that leans on recognizable California names rather than rotating surprises. If the sommelier is active, there's a reasonable chance the pours are worth asking about.