Summer House

Summer House's wine list reads like it was assembled by someone who Googled 'safe wine picks' and called it a day. The vibe here is clearly food-first, and the wine program feels like an afterthought—functional but not particularly inspired.

You're looking at a standard Florida coastal restaurant list: California Chardonnays that retail for $18 going for $52, a Whispering Angel rosé marked up to vacation-town pricing, and a token Italian section featuring the usual Pinot Grigio suspects. The list leans heavily on names people recognize from grocery store aisles—Justin, 14 Hands, La Crema—without taking any risks or showcasing interesting producers. There's likely a Caymus on here somewhere at $140, because of course there is. No natural wines, no small producers, nothing that suggests anyone on staff is actively curating this thing.

The by-the-glass program is predictable: probably six to eight options that haven't changed since opening day. Expect a Sauvignon Blanc, a buttery Chardonnay, a Pinot Noir, a Cabernet, maybe a Prosecco. They're likely pulling from the same big distributors as every other restaurant in a five-mile radius, and freshness is hit or miss depending on turnover.