Ta-Boo

Ta-Boo's wine list reads like it was assembled by someone who asked their distributor for 'the usual Palm Beach stuff' and called it a day. You get the sense the restaurant is banking on its social scene — not its cellar — to keep tables full.

The list leans heavily on recognizable labels that'll impress expense accounts but bore anyone who's spent time exploring wine. Expect California Cabs at predictable price points, a handful of Napa Chardonnays, and maybe a token Châteauneuf or Barolo thrown in for Old World credibility. There's little regional diversity, almost no natural or low-intervention wines, and zero evidence anyone's refreshing this thing seasonally. It's the wine equivalent of playing it safe at karaoke — Bon Jovi every time.

The glass pour selection is functional but forgettable. You'll find a Sonoma Chard, a Willamette Pinot, maybe a Malbec from Mendoza — all competent but marked up aggressively. Rotation seems nonexistent, which means that 'fresh by the glass' Sancerre has probably been open since the last charity gala. If you're here for the scene, stick to champagne.