Final Cut Steakhouse

A casino steakhouse with a Wine Spectator Best of Award of Excellence — that's the kind of plot twist that makes you do a double-take. The list skews hard toward California and France, which is exactly what you'd want flanking a dry-aged ribeye. It's not adventurous, but it's assembled with genuine intention.

Two hundred to three hundred-plus selections anchored by the California heavyweights you'd expect — Caymus, Silver Oak, Jordan, Far Niente, Joseph Phelps Insignia, Opus One — and a French wing headlined by Louis Jadot Burgundy and Chateau Montelena doing its best to remind everyone it beat the French in 1976. The list earns its WS credential by going deep rather than wide, sticking to a lane and executing it well. Gaps show up when you look for anything south of France or west of Napa — there's not much room for Rhône explorers or anyone curious about South America. But if you came to a steakhouse in West Virginia for Barolo, that's on you.

Somewhere between 12 and 20 pours available, which is a respectable spread for a casino property. The by-the-glass program leans on the same California names that anchor the bottle list, so you're not getting poured anything surprising — but you're also not getting poured anything embarrassing. No visible rotation program, so what you see is likely what you get visit after visit.