Marble Room Steaks and Raw Bar

Walking into a restored 19th-century bank vault and being handed a 300-plus bottle wine list sets the scene immediately — this place takes itself seriously, and the wine program follows suit. The list skews heavily California and classic European, which makes sense for a steakhouse crowd dropping serious money on dry-aged beef. Nothing here is going to surprise you, but it's built with intent.

California dominates — Caymus, Jordan, Duckhorn, Rombauer — the greatest hits of every power-lunch wine list in America. France and Italy get solid representation, and the Pacific Northwest earns a respectable presence, which is a smart nod to the region's Cabernet and Merlot strengths. What's missing is any real adventure: you won't find grower Champagne, skin-contact anything, or producers outside the mainstream comfort zone. For a list this size, that's a missed opportunity, but steakhouse regulars aren't exactly showing up to geek out on Jura.

Twenty to thirty by-the-glass options is genuinely impressive for a steakhouse, and a sommelier on staff means those pours should be properly managed and rotated with at least some intention. Expect the usual suspects — Rombauer Chardonnay will almost certainly be on there for the butter-forward crowd, and a Cabernet from Jordan or similar will anchor the red side. We'd love to see more glass pours venturing beyond California's greatest hits, but the volume alone keeps this section from being a complaint.