The Steamer & Baked Oyster Bar

The wine list here feels like someone grabbed a distributor's generic coastal restaurant starter pack and called it a day. This is a place that knows what it does well—steamed seafood and cold beer on a Gulf Coast patio—and wine is clearly not part of that equation.

The selection leans heavily into safe, crowd-pleasing California Chardonnay and basic Pinot Grigio, with maybe a Sauvignon Blanc thrown in for variety. You'll find the usual suspects: Kendall-Jackson, La Crema, maybe a Kim Crawford if you're lucky. The red wine section exists mostly as decoration since nobody's ordering Cabernet with Royal Red shrimp. There's no thought given to seafood-friendly regions like Loire Valley, Galicia, or even Washington State Riesling. It's a list built for people who don't care about wine but feel obligated to order something other than a Bud Light.

The glass pour program is whatever's open behind the bar, likely the same four wines they've had since opening day. Expect large-format pours of safe whites that pair adequately with fried food but won't enhance the brininess of those baked oysters. Rotation is nonexistent—these bottles are permanent residents until they're replaced with identical successors.