RingSide Steakhouse

Walking into RingSide, you know immediately this is a place that takes its wine seriously — the list is thick, the room is dark and leathery in the best way, and the bottles behind the bar are not there for decoration. This place has been doing this since 1977, and the wine program has the receipts to prove it, including a Wine Spectator Best of Award of Excellence it's held since 2002.

Four hundred to six hundred bottles is a serious commitment, and RingSide leans hard into its core strengths: California Cabernet, Oregon Pinot Noir, and classic Bordeaux — which is exactly the right call for a steakhouse of this caliber. You'll find Caymus, Silver Oak Alexander Valley, Jordan, Leonetti Cellar, and Beringer Private Reserve anchoring the Cab section, while Domaine Drouhin, Adelsheim, and Patz & Hall give the Pinot side genuine depth and local pride. Bordeaux lovers aren't left out either — Chateau Margaux appears on the list, which signals the kitchen isn't the only thing aging well here. Washington gets a nod via Leonetti Cellar, a smart inclusion that most steakhouses outside the Pacific Northwest wouldn't even think to make.

Twenty to thirty by-the-glass options is generous for a steakhouse, and at RingSide that range feels curated rather than just padded with whatever needed to move. The glass program skews toward crowd-pleasing California reds, which is the right call when half the table is ordering a ribeye. Rotation appears limited — this is a Set & Forget list — but the quality floor is high enough that you're not gambling.