Ruth's Chris Steak House
Big Steaks, Bigger Cabs, Zero Surprises
Wilkes-Barre · Wilkes-Barre · Steak House
Reviewed April 23, 2026
Wingman Metrics
First Impression
The list opens exactly how you'd expect at a Ruth's Chris: a parade of California heavy-hitters and Italian prestige bottles, all organized to make a table of steak-lovers feel like they're ordering correctly. It's polished, it's confident, and it's not trying to surprise you — this is a wine list with a very specific job to do.
Selection Deep Dive
Two hundred to three hundred selections sounds like depth, but the focus is tight: California Cabernet and big Italian reds dominate, which makes sense when every plate arriving at your table is sizzling at 1,800 degrees. You've got the full steakhouse canon here — Caymus, Silver Oak Alexander Valley, Jordan, Stag's Leap, Opus One — plus a respectable Italian flank anchored by Antinori Tignanello, Gaja Barbaresco, and Marchesi de' Frescobaldi Brunello di Montalcino. Don't come looking for natural wine, Jura oddities, or anything without a well-known label — that's not what this room is built for. The Wine Spectator Award of Excellence (earned in 2025) is a fair nod to a list that does its job well within a clear, narrow lane.
By the Glass
Fifteen to twenty-five pours by the glass is a solid number for a steakhouse, running $12–$20, and you can expect the usual suspects to rotate through — think California Cabs and Chardonnays that work with the menu. Dustin Grymko is the sommelier on staff, and having a named, credentialed person running the glass program means the pours are likely well-kept and the recommendations trustworthy.
Jordan Cabernet Sauvignon — $40s-$50s
Jordan is one of the most food-friendly, consistently well-made Cabs in California, and at a steakhouse it punches well above its price compared to the Opus One crowd at the top of the list. It's the move if you want quality without paying for a label.
Marchesi de' Frescobaldi Brunello di Montalcino
Everyone at a steakhouse defaults to California Cab, so this Brunello gets overlooked — which is a shame. Sangiovese at this level has the structure and acidity to cut through a ribeye in ways that Napa fruit bombs sometimes can't.
Opus One
It's a great wine, but at a restaurant like this you're paying a significant premium on top of an already expensive bottle just to have the most recognizable name on the table. The juice doesn't change; the markup does.
Antinori Tignanello + USDA Prime Ribeye
Tignanello's Sangiovese-Cabernet blend has enough dark fruit and savory backbone to stand up to Ruth's Chris's signature sizzling prime beef without the sweetness of a full California Cab taking over the plate.
✔️ The Bottom Line
This is the wine list you hire when your main event is a 500-degree cast iron steak — focused, well-stocked with the right names, and backed by an actual sommelier. It won't thrill adventurous drinkers, but it'll take care of everyone at the table.
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