Momofuku Las Vegas

The list leans hard into Germany and Austria with Riesling and Grüner Veltliner leading the charge — a deliberate choice that actually makes sense for David Chang's salty, umami-heavy cooking. It's a focused 100-150 bottle program that knows what it's doing, even if the Vegas markup stings.

The German and Austrian focus is smart: acidic, mineral-driven whites cut through pork belly and duck fat better than most reds ever could. There's Champagne for the high rollers and some Oregon representation, likely Pinot Noir to bridge the gap for red wine drinkers who can't let go. The list isn't trying to be everything to everyone, which is refreshing in a casino setting where most wine programs phone it in with the same distributor-driven lineup. What you won't find: deep Italian, Napa Cab, or natural wine experimentation.

Twelve to eighteen by-the-glass options is solid for a restaurant this size, and we'd bet the Riesling and Grüner selections rotate to keep things interesting. The pour program seems built around the food — aromatic whites that can handle ginger, chili oil, and five-spice without falling apart. Standard Vegas casino glass pours run $18-25, so expect that range here.