Hank's Fine Steaks & Martinis

The wine list at Hank's lands with real weight — 400 to 600 bottles deep, curated by an on-staff sommelier, and anchored by the kind of California and French heavyweights that actually belong at a serious steakhouse. This is not a list that got thrown together by a manager who drinks beer. Wine Spectator has handed out a Best of Award of Excellence here every year since 2015, and one look at the selections tells you why.

California dominates the top shelf in the way you'd expect — Caymus, Silver Oak, Chateau Montelena, Stag's Leap, Beringer Private Reserve, and Opus One all have seats at the table — but the list doesn't stop at the obvious. France shows up properly, with Chateau Margaux and Chateau Lynch-Bages holding down Bordeaux and Louis Jadot representing Burgundy. Italy gets a meaningful nod via Antinori's Tignanello, and Oregon's Domaine Drouhin Pinot Noir adds a quieter, cooler-climate voice to what is otherwise a big, bold, red-wine-with-red-meat lineup. The gaps are minor — you're not finding deep natural wine exploration or much in the way of South America or Germany — but for a classic American steakhouse, the breadth is genuinely impressive.

Twenty to thirty glass pour options is a generous program for a restaurant of this size, and sommelier Brian Browning's fingerprints are on the selections. You're not going to find esoteric pours by the glass, but the range covers enough ground that you can drink well before committing to a bottle. Rotation details are limited from our research, but the depth of the bottle list suggests the glass program is treated as a real entry point rather than an afterthought.