Jeff Ruby's Steakhouse

The wine list at Jeff Ruby's reads like steakhouse central casting: big Napa Cabs, a few Super Tuscans, some token white Burgundy. It's the kind of list designed not to offend anyone at a corporate dinner, which means it also won't surprise anyone who's been to more than three steakhouses.

We're looking at a Napa and Bordeaux-heavy lineup with the usual suspects—think Silver Oak, Caymus, Jordan—plus a predictable Italian section that leans Tuscan. There's minimal exploration of emerging regions or smaller producers. The list does what it's supposed to: pair with ribeyes and make expense accounts happy. But if you're hunting for something beyond the classics, you'll leave disappointed. A few California cult cabs sit at the top end, but most of the list lives in safe, recognizable territory.

The glass program sticks to the hits: a Sonoma Chardonnay, a Willamette Pinot, a Napa Cab. Probably five to seven options total, rotated infrequently. Nothing wrong with the selections per se, but nothing exciting either. If you're dining solo and want to explore, you'll need to commit to a bottle or resign yourself to the usual suspects.