Ruth's Chris Steak House

Three hundred-plus bottles and a wine list that hits you like a firm handshake — professional, confident, and utterly unsurprising. This is a steakhouse wine program built to close deals, not to challenge assumptions. Everything here is competent and familiar in the way that a well-pressed suit is competent and familiar.

California dominates, as you'd expect — Caymus, Duckhorn, and The Prisoner are all present and accounted for, doing their best impression of safe bets in a sea of expense accounts. There's genuine range with New Zealand represented by Cloudy Bay and Washington state checking in via Chateau Ste. Michelle, and France and Burgundy make appearances for the table that wants to feel adventurous without actually being adventurous. The list skews heavily toward recognizable brand names — you won't find small-grower Champagne or anything that requires a conversation, which is fine if that's what you came for. Gaps show up quickly if you're hunting for old-world value or anything off the beaten Napa path.

Twenty to thirty pours by the glass is legitimately strong for a steakhouse, and the breadth means you can start with a Cloudy Bay Sauvignon Blanc before your shrimp and pivot to something heavier for the ribeye without much trouble. That said, the glass program is built around the same brand-name reliability as the bottle list — don't expect rotating natural wines or anything that would raise an eyebrow. Rotation appears to be minimal; this list was set and it stays set.