Steel Vegan

Walking into Steel Vegan, you're here for the plants, not the pours. The wine list feels like an afterthought—minimal selection, zero staff knowledge, and prices that make you wonder if they're trying to push the mocktails instead.

The list reads like someone placed a single order from a broadline distributor and called it a day. You'll find the usual suspects: a California Chardonnay, a generic Pinot Grigio, maybe a Malbec from Argentina. No natural wines, no orange wines, nothing that acknowledges the vegan ethos or the adventurous palate that often comes with it. For a restaurant in Palm Beach, where diners expect at least some curation, this is a missed opportunity. The selection skews safe and corporate—brands you'd find at a chain hotel bar.

By-the-glass options appear limited to three or four standards, likely poured from bottles opened days ago. No rotation, no seasonal changes, no attempt to match the kitchen's creativity. The pours are overpriced for what they are, and the staff can't tell you much beyond the varietal name.