Elliot's Steakhouse

You walk into a century-old red-brick building with a sweeping staircase and a baby grand in the corner, and the wine list matches the energy — serious, good-looking, and not exactly trying to surprise you. It's a Napa Cab parade dressed up in a handsome room. If that's your thing, you're going to have a very good night.

The 150-plus label list leans heavily on California — Caymus, Jordan, Silver Oak, Stag's Leap, Duckhorn, Opus One — which is exactly what the steakhouse crowd ordering a tomahawk wants to see. The data tags this as an Old World focus, but the headline producers say otherwise; the Old World presence feels more like a supporting cast than a real commitment. There's depth within the California lane, especially up the Cab spectrum, but if you're hunting Burgundy, Barolo, or anything Iberian, you may find the selection thin. It's a well-curated greatest-hits album, not a record collection.

Ten to fifteen pours at $14–$22 a glass is a respectable program for a steakhouse, and having a sommelier on staff means someone's actually thought about what goes in those glasses. The range doesn't feel adventurous — expect the usual Napa suspects — but the quality floor is high enough that you won't be stuck nursing something forgettable while you wait for your steak to arrive.