Steakhouse 100

The wine list at Steakhouse 100 reads like a greatest hits album from the Napa Valley — Caymus, Jordan, Silver Oak, Opus One, all present and accounted for. It's a list built for the guest who already knows what they want and wants to feel good ordering it. There's zero ambiguity here, which is either comforting or boring depending on your mood.

This is a California Cab house through and through. The list leans heavily on Napa Valley and Sonoma with a nod toward Bordeaux, which makes sense given the menu is anchored by prime rib and charcoal-broiled steaks. What you won't find is much range beyond that — no real exploration of Burgundy, Barolo, or anything that might challenge a guest's assumptions. The producers on the list are tried and true crowd-pleasers: Stag's Leap Wine Cellars brings some pedigree, Opus One gives the big-spender crowd something to point at, and Silver Oak Alexander Valley is exactly what a table of four splitting a ribeye wants to see. Gaps in Rhône, Italian reds, and anything remotely adventurous are conspicuous.

The by-the-glass program runs 10 to 16 options, which is a reasonable spread for an upscale steakhouse. Expect the list to skew heavily red and California-forward, which tracks with the room and the menu. Don't expect much rotation — this feels like a set-it-and-forget-it glass program rather than something a manager is actively curating.