Sexy Kitchen

Walking into Sexy Kitchen, we're immediately skeptical about the wine program. The name suggests ambition, but without visible wine intel or staff engagement, this feels like a resort-adjacent spot where wine is an afterthought. The list, if there is one, isn't doing the talking.

Based on Palm Beach's tourist-driven restaurant scene and the complete absence of wine program details, we're looking at what's likely a safe, corporate-approved selection. Expect the usual suspects: mass-market California Chardonnay, predictable Napa Cab, maybe a Meiomi Pinot Noir or La Crema something-or-other. No regional focus, no sommelier curating, no story being told. This is wine as checkbox, not wine as craft. The gaps? Everything interesting.

The glass program probably exists in the most minimal sense—four whites, four reds, maybe a Prosecco. Likely poured from bottles that have been open since the weekend rush, served in whatever stemware came with the restaurant supply order. Rotation means replacing empties with the same SKUs. If you're lucky, there's a rosé in summer.