Glen Eagles Restaurant & Lounge

The wine list at Glen Eagles feels like it was last seriously curated sometime around the Clinton administration — and judging by a 2001 St. Supery Moscato still holding down the bottle list, that's not entirely a joke. What greets you is a narrow, underdeveloped program that leans hard into Port and sweet wines, leaving anyone who wants a proper glass of red or white with their prime rib largely on their own.

The list's most coherent section is, unexpectedly, a Port flight that reads like someone's personal collection got donated to the restaurant — Graham's 30 Year Tawny, Sandeman 20 Year, Taylor Fladgate 1997 Vintage, Warre's 10 Year, and Cockburn's 10 Year all appear by the glass, which is genuinely impressive in isolation. Outside of Port, the list collapses fast: a Bonny Doon Framboise from Santa Cruz and a 2001 Napa Moscato from St. Supery are the named highlights, which tells you everything about the ambition level here. There's no evidence of serious red or white table wine selection, no regional depth, and no apparent effort to build a list that keeps pace with the kitchen's steakhouse ambitions. California and Portugal represent the two poles of this list, and everything in between is a blank.

The by-the-glass program is essentially a dessert-wine showcase — Port, more Port, a sweet raspberry wine, and that's about it. If you're looking for a glass of Cab to go with your ribeye, the list offers you no clear answer. The Bonny Doon Framboise by the glass is a novelty at best, a curiosity from a winery better known for its table wines than its fruit-forward pours.