FishBones

The wine list at FishBones reads like a greatest-hits album of California wine — Caymus, Jordan, Rombauer, Far Niente. If you grew up drinking Napa Cab and buttery Chard, you're going to feel right at home. It's polished, it's purposeful, and it tells you exactly what kind of restaurant this is before you've looked at a single menu item.

With 150-250 bottles anchored almost exclusively in California, FishBones isn't trying to surprise you — it's trying to satisfy you, and largely succeeds on those terms. The Cabernet lineup alone gives you a tour of Napa's greatest hits: Stag's Leap, Jordan, and Caymus cover the spectrum from elegant to full-throttle. Chardonnay gets equal love with Rombauer, Cakebread, Sonoma-Cutrer, and Far Niente all showing up for duty. What's missing is any meaningful detour into Burgundy, Champagne, or even domestic Pinot Noir — if you're hoping to explore beyond California's borders, this list will feel narrow.

Twenty to thirty-five by-the-glass options is genuinely impressive for a suburban seafood spot, and at $10–$18 a pour you're working in a reasonable range for this style of restaurant. The glass list appears to mirror the bottle program — California-forward, crowd-pleasing, and consistent. There's no obvious rotation or discovery program here, but the depth of options means you can build a full dinner just from the glass list without repeating yourself.