Rococo Steak House

Rococo's wine list reads like a steakhouse playbook from 2008—California Cabs, a few French heavyweights, and the requisite Caymus sitting pretty at triple retail. Nothing here screams ambition, but nothing's actively broken either. It's the wine equivalent of ordering a ribeye medium-rare: safe, predictable, gets the job done.

The list leans heavy on Napa Valley Cabernet and mid-tier Australian Shiraz, with a handful of Bordeaux thrown in to pad the prestige section. We're talking Silver Oak, Duckhorn, Penfolds—brands you'd find at any Total Wine with a «Premium» endcap. There's virtually no exploration of Old World producers beyond the usual suspects, and the Italian section stops at Chianti Classico without venturing into Piedmont or anywhere interesting. For a steakhouse in Florida, it's adequate but uninspired—the kind of list assembled from a distributor's greatest hits catalog rather than any real curation.

The glass pour selection runs about eight bottles, mostly the safest possible choices: a Joel Gott Cab, a butter-bomb Napa Chard, maybe a Malbec for the «adventurous» table. Pours are generous enough, but rotation seems nonexistent—these bottles have been on the menu since the Obama administration. Pricing hovers around $14-18 per glass, which tracks for the steakhouse category but doesn't exactly inspire repeat orders.