Echo

We walked in hoping for coastal Florida charm and a thoughtful wine program to match. What we found instead was a restaurant that treats its wine list like an afterthought—if it exists at all. The lack of any discernible wine presence or staff engagement suggests this place put zero effort into their beverage program.

Without visible evidence of a curated list, we're looking at what appears to be a bare-bones selection likely pulled from a distributor's greatest hits catalog. No regional focus, no producer stories, no depth beyond the usual suspects you'd find at a chain steakhouse. If there's a physical list, it's probably collecting dust in a drawer while servers mumble through three house options. This isn't a wine program—it's a checkbox on a liquor license application.

By-the-glass offerings are either non-existent or so forgettable that nobody on staff could tell us what they were pouring. We'd bet money on room-temperature Chardonnay in generic stemware and a Cabernet that's been open since Tuesday. The lack of rotation or seasonal updates means whatever they're pouring has been the same for months, possibly years.