Mickey Mantle's Steakhouse

You walk into 10,000 square feet of aged leather, smoked glass, and art deco swagger, and the wine list matches the room: it wants to impress you with names you already know. This is a Cabernet-forward steakhouse list through and through, and it doesn't pretend otherwise.

The list runs 150-250 bottles and leans hard into Napa, Sonoma, and Washington State with a nod toward Bordeaux — which is exactly what you'd expect, and exactly where it stops surprising you. Caymus, Silver Oak, Jordan, Stag's Leap, Far Niente — these are the greatest hits playlist of American steakhouse wine culture, competently assembled and safely predictable. There's some genuine depth here if you dig into the Washington State section, where bottles like the Royal City Syrah show up and hint at a curator who knows more than they're letting on. Bordeaux representation exists but feels like an afterthought next to the California dominance.

The by-the-glass program runs 12-18 options, which is respectable for Oklahoma City, and skews toward the same Napa/Sonoma heavyweights that anchor the bottle list. Don't expect rotating pours or anything remotely adventurous — this is a list built for the guest who wants a glass of Cab with their ribeye and doesn't want to think too hard about it.