The Butcher's Son Chesapeake

The wine list at The Butcher's Son reads exactly like you'd expect from a Greenbrier strip steakhouse — familiar names, approachable prices, nothing that's going to make you reach for your phone to look something up. It's a greatest-hits playlist, not a deep cut album. That said, the half-price wine program running two nights a week is legitimately the best thing on this list.

The list leans hard on California workhorses — Daou, Decoy, Meiomi, Kendall-Jackson — with a nod to Italy via Santa Margherita Pinot Grigio and the occasional Italian Wine Night event spotlighting Piedmont and Tuscany. There's no real depth here beyond the recognizable labels your grocery store also stocks, and no evidence of an adventurous buyer pushing things in an interesting direction. The occasional Italian Wine Night is a bright spot that hints at something more interesting under the surface, but it doesn't appear to reflect the everyday list. Gaps are everywhere: no Rhône, no domestic Pinot worth mentioning, nothing from Spain or South America.

The glass program is entirely built around the same crowd-pleaser bottles — Daou Cab, Meiomi Pinot, La Marca Prosecco, K-J Chard, Decoy Cab, Santa Margherita Pinot Grigio. Six options is thin for a steakhouse, and there's no rotation to speak of. At full price the markups run steep (100–120% over retail is the norm here), so the real play is showing up Tuesday or Wednesday after 5.