Dickie Brennan's Steakhouse
Old-School Steakhouse, Wine List to Match
French Quarter · New Orleans · Steakhouse · Visit Website ↗
Reviewed February 19, 2026
Wingman Metrics
First Impression
The wine list reads like every high-end steakhouse playbook: heavy Napa Cabs, token Bordeaux section, a few big-name Burgundies. It's designed to match the room—classic, expensive, safe. Nothing here will surprise you, but nothing will embarrass you either.
Selection Deep Dive
The list leans predictably into California Cabernet—Silver Oak, Caymus, Jordan—alongside trophy Bordeaux like Pichon-Longueville and Lynch-Bages. There's a respectable Burgundy section with Jadot and Louis Latour holdings, plus a token Italian presence (Antinori, Gaja). The problem isn't what's here, it's what's missing: no interesting Rhône Valley depth, minimal Oregon or Washington representation, and almost nothing adventurous. For a restaurant charging $140+ per entrée, the wine program plays it disappointingly safe.
By the Glass
The glass pour lineup likely mirrors the bottle list philosophy—recognizable names at premium prices. Expect a Jordan Cabernet around $22, maybe a Sonoma-Coast Chardonnay in the high teens, and a Malbec to appease the "something different" crowd. Rotation appears minimal—these aren't weekly discoveries, they're set-it-and-forget-it anchors.
Paul Hobbs Crossbarn Cabernet Sauvignon — $85
Delivers serious Napa character without the $200 ego trip—dark fruit, structure, and polish that'll stand up to that Porterhouse
Domaine Tempier Bandol Rouge
If they stock it, this Provence red is the sleeper—earthy Mourvèdre that cuts through steak fat better than another Napa bruiser
Caymus Special Selection
At likely $350+, you're paying for the name and the purple velvet bottle bag—drink the Crossbarn and pocket $250
Château Lynch-Bages Pauillac + Chateaubriand (20 oz. tenderloin)
Classic French beef meets classic Bordeaux—the wine's cassis and cedar frame the tenderloin's richness without overwhelming it
✔️ The Bottom Line
It's a solid, professional wine program that does exactly what a New Orleans steakhouse should do—pair expensive bottles with expensive beef. Just don't expect adventure or value. Come here when someone else is paying.
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