Marcel

Marcel carries 465 selections split between French and California, which gives it a dual identity that works because the kitchen operates the same way. The French side goes deep on Burgundy and Rhone. The California side focuses on Napa and Sonoma with enough variety to avoid the single-region fatigue that hits most steakhouse lists. The result is a wine program with genuine range. You can start with Champagne, move to a white Burgundy, and finish with a Napa Cab, and every pour feels like it belongs.

Ford Fry's steakhouse-meets-French-brasserie concept delivers on both sides of the hyphen. Dry-aged steaks share the menu with steak frites and duck confit. The dining room has the swagger of a great steakhouse with the finesse of a French restaurant. Wine service is sharp, and the staff can navigate both halves of the list with equal fluency.

Order something French with the appetizer and something Californian with the steak. Marcel is built for that kind of transatlantic journey, and the list rewards it. The pricing is steakhouse-level but justified by the selection quality. Ask about allocated bottles. They stock things here that rotate off the list before most diners notice.