Rothmann's Steakhouse
Long Island's Boldest Steakhouse Wine Anchor
East Norwich · East Norwich · American, Steakhouse · Visit Website ↗
Reviewed April 8, 2026
Wingman Metrics
First Impression
The wine list at Rothmann's hits like a confident handshake — thick, well-organized, and clearly built by someone who takes this seriously. California Cabs dominate the front pages, but flip deeper and Italy and France show up with real substance. This is a steakhouse list that earns its Best of Award of Excellence, not one that just rents it.
Selection Deep Dive
The 400-600 bottle range is no accident — Rothmann's has been stacking this cellar since at least 2006 and it shows. California is the anchor: Caymus, Silver Oak, Jordan, Stag's Leap, and the inevitable Opus One all feature, which will make a certain Long Island crowd very happy. Italy brings genuine depth with Sassicaia, serious Brunello from Banfi and Altesino, and Barolo from Ceretto and Marchesi di Barolo — not just token bottles to fill the column. France rounds it out with Chateau Lynch-Bages and Louis Jadot Burgundy, giving old-world heads enough to work with, even if California is clearly the headline act.
By the Glass
Twenty to thirty by-the-glass options is generous for a steakhouse of this format, and the range tracks the bottle list — expect Cab-forward pours alongside some Italian and French representation. The rotation feels more curated than adventurous, but that's consistent with the crowd and the room. No gimmicks, no natural wine experiments — just solid, food-friendly pours for people who want to get to their ribeye.
Jordan Cabernet Sauvignon — $80
Jordan punches at its price point in this context — it's the move when you want California Cab without paying Opus One money. Approachable, polished, and built for exactly this kind of meal.
Altesino Brunello di Montalcino
Most tables here go straight for the California Cabs, which means the Brunello selections get overlooked. Altesino is a serious Montalcino producer and a Brunello next to a dry-aged ribeye is a combination that doesn't need any convincing.
Opus One
Look, it's a great wine. But at a steakhouse markup on top of an already premium bottle, you're paying a significant premium for the name. The Jordan or a Stag's Leap Cab will give you 80% of the experience at a fraction of the cost.
Ceretto Barolo + Prime dry-aged ribeye
The tannin structure and earthy complexity of a Ceretto Barolo locks into the funk and fat of a dry-aged ribeye in a way that California Cab — for all its charm — simply can't replicate. It's the wine-and-steak pairing most people at this restaurant will never order, which is their loss.
🔥 The Bottom Line
Rothmann's has quietly built one of Long Island's most serious steakhouse wine programs, and the Best of Award of Excellence since 2006 is not a fluke. The markups sting a bit, but the depth and quality of the cellar justify a special trip — especially if you're the person at the table who orders the Barolo instead of the Caymus.
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